U-10 scallops (3/4 lb!) with mango, made for my wife:

http://www.xhost.org/images/food/Scallops.jpg

-- Larry

"pltrgyst" > wrote in message
...
> U-10 scallops (3/4 lb!) with mango, made for my wife:
>
> http://www.xhost.org/images/food/Scallops.jpg
>
> -- Larry

That looks really good.

Cheri

On 6/11/2014 9:47 PM, pltrgyst wrote:
> U-10 scallops (3/4 lb!) with mango, made for my wife:
>
> http://www.xhost.org/images/food/Scallops.jpg
>
> -- Larry

Lovely! Scallops are wonderful.

Jill

On Thursday, June 12, 2014 6:40:03 AM UTC-4, wrote:
>
> They do actually come in all sorts of sizes. However, avoid the
> little ones generally called 'Bay Scallops' - they look suspiciously
> like they have been manufactured from larger pieces. It couldn't be
> legal to drag them that small ! If it is, we shouldn't encourage it.

Bay scallops are different genus (species?) to sea scallops. No
problem eating them.

http://www.richardfisher.com

On 6/12/2014 9:06 AM, wrote:
> On Thu, 12 Jun 2014 05:29:28 -0700 (PDT), Helpful person
> > wrote:
>
>> On Thursday, June 12, 2014 6:40:03 AM UTC-4, wrote:
>>>
>>> They do actually come in all sorts of sizes. However, avoid the
>>> little ones generally called 'Bay Scallops' - they look suspiciously
>>> like they have been manufactured from larger pieces. It couldn't be
>>> legal to drag them that small ! If it is, we shouldn't encourage it.
>>
>> Bay scallops are different genus (species?) to sea scallops. No
>> problem eating them.
>>
>> http://www.richardfisher.com
>
> No flavour though.
>
Depends on how you cook them.

Jill

On 6/11/14, 9:59 PM, Sqwertz wrote:
> On Wed, 11 Jun 2014 21:47:15 -0400, pltrgyst wrote:
>
>> U-10 scallops (3/4 lb!) with mango, made for my wife:
>>
>> http://www.xhost.org/images/food/Scallops.jpg
>
> Looks good. I always have trouble getting a good sear on scallops -
> even using the untreated ("dry") scallops.

I toss them lightly in a bowl with the spices and a tablespoon or so of
oil, then saute in a hot cast iron pan with a teaspoon of ghee.

I think the cast iron helps greatly for the sear.

-- Larry

On 6/12/14, 6:40 AM, wrote:

> .... However, avoid the
> little ones generally called 'Bay Scallops' - they look suspiciously
> like they have been manufactured from larger pieces. It couldn't be
> legal to drag them that small ! If it is, we shouldn't encourage it.

There have been "scandals" in the past, where supposed bay scallops were
punched out of shark meat.

But both my wives have been of the opinion that bay scallops are usually
tough and relatively tasteless.

-- Larry

On 6/12/14, 9:13 AM, jay wrote:

> Pretty. Were they over cooked? Seems with that amount of sear on all
> sides they would be.

Thanks. No, they were still nice and moist, slightly translucent right
at the center. The second side sear was just a tad lighter. At this
size, they got about 1 minute and a half on the first side, and a minute
on the second, then pulled to the plate while the pan ghee and fond were
quickly hit with white wine, lemon juice, and pepper, and reduced for
about thirty seconds.

-- Larry

On 6/12/2014 9:49 AM, wrote:
> On Thu, 12 Jun 2014 09:30:26 -0400, jmcquown >
> wrote:
>
>> On 6/12/2014 9:06 AM, wrote:
>>> On Thu, 12 Jun 2014 05:29:28 -0700 (PDT), Helpful person
>>> > wrote:
>>>
>>>> On Thursday, June 12, 2014 6:40:03 AM UTC-4, wrote:
>>>>>
>>>>> They do actually come in all sorts of sizes. However, avoid the
>>>>> little ones generally called 'Bay Scallops' - they look suspiciously
>>>>> like they have been manufactured from larger pieces. It couldn't be
>>>>> legal to drag them that small ! If it is, we shouldn't encourage it.
>>>>
>>>> Bay scallops are different genus (species?) to sea scallops. No
>>>> problem eating them.
>>>>
>>>> http://www.richardfisher.com
>>>
>>> No flavour though.
>>>
>> Depends on how you cook them.
>>
>> Jill
>
> Not with those - perhaps you are confusing them with regular scallops.
> Do you know what they are ?
>
Of course I know the difference. I love sea scallops but the price is
outrageous. Finding them fresh is a whole different issue and chances
are they were "previously frozen". The last ones I bought were frozen
Patagonian scallops, from Argentina.

Pan-seared bay scallops taste nicely sweet. YMMV. They're still only
an occasional indulgence.

Jill

On Thu, 12 Jun 2014 10:11:18 -0400, pltrgyst > wrote:

> On 6/12/14, 6:40 AM, wrote:
>
> > .... However, avoid the
> > little ones generally called 'Bay Scallops' - they look suspiciously
> > like they have been manufactured from larger pieces. It couldn't be
> > legal to drag them that small ! If it is, we shouldn't encourage it.
>
> There have been "scandals" in the past, where supposed bay scallops were
> punched out of shark meat.
>
> But both my wives have been of the opinion that bay scallops are usually
> tough and relatively tasteless.
>
I've been fortunate enough to have never come across the fakes, so I
love them. In fact, I preferred them over the big sea scallops for
years.

--
All you need is love. But a little chocolate now and then doesn't hurt.

pltrgyst wrote:
>
>U-10 scallops (3/4 lb!) with mango, made for my wife:
>
>http://www.xhost.org/images/food/Scallops.jpg

Looks fine except you need a better camera... what are those yellow
thingies?

On 6/12/2014 10:11 AM, pltrgyst wrote:
> On 6/12/14, 6:40 AM, wrote:
>
>> .... However, avoid the
>> little ones generally called 'Bay Scallops' - they look suspiciously
>> like they have been manufactured from larger pieces. It couldn't be
>> legal to drag them that small ! If it is, we shouldn't encourage it.
>
> There have been "scandals" in the past, where supposed bay scallops were
> punched out of shark meat.
>
There were so many "scandals" about faux *sea* scallops, the one I heard
involved skate, not shark. Anything so uniformly shaped couldn't
possibly come from nature.

> But both my wives have been of the opinion that bay scallops are usually
> tough and relatively tasteless.
>
> -- Larry
>
They're not tough or rubbery if you cook them quickly. Bay scallops
taste nice and sweet to me.

At any rate, your scallops looked delicious.

Jill

On 6/12/2014 10:32 AM, Brooklyn1 wrote:
> pltrgyst wrote:
>>
>> U-10 scallops (3/4 lb!) with mango, made for my wife:
>>
>> http://www.xhost.org/images/food/Scallops.jpg
>
> Looks fine except you need a better camera... what are those yellow
> thingies?
>
Why don't you buy him a camera? Those "yellow thingies" are pieces of
fresh mango, mentioned in the subject line.

Jill

pltrgyst wrote:
>
> U-10 scallops (3/4 lb!) with mango, made for my wife:
>
> http://www.xhost.org/images/food/Scallops.jpg
>
> -- Larry

Probably looks good there, pltrgyst, but I'm not going to download a
1.7MB picture on my dialup connection. heheh

G.

Sqwertz wrote:
>
> On Wed, 11 Jun 2014 21:47:15 -0400, pltrgyst wrote:
>
> > U-10 scallops (3/4 lb!) with mango, made for my wife:
> >
> > http://www.xhost.org/images/food/Scallops.jpg
>
> Looks good. I always have trouble getting a good sear on scallops -
> even using the untreated ("dry") scallops.
>
> -sw

A small coating of cooking oil of your choice, heated to smoking temp
and pan seared, top, bottom and sides quickly.

Sorry. I know better than to tell you how to cook something right.
You always win!

It would be interesting to sear the mango as well

On 2014-06-12 10:11 AM, pltrgyst wrote:
> On 6/12/14, 6:40 AM, wrote:

> There have been "scandals" in the past, where supposed bay scallops were
> punched out of shark meat.

I thought it was skate.
>
> But both my wives have been of the opinion that bay scallops are usually
> tough and relatively tasteless.
>


That is probably because they were overcooked. They are small and it
doesn't take long to cook them.

Cheri wrote:
>
> "pltrgyst" > wrote in message
> ...
> > U-10 scallops (3/4 lb!) with mango, made for my wife:
> >
> > http://www.xhost.org/images/food/Scallops.jpg
> >
> > -- Larry
>
> That looks really good.

I finally *did* download that large picture while I attended to my
furry one. Those scallops look perfectly cooked. What a nice blackened
sear!!! Great food pic. :-D

On Wednesday, June 11, 2014 7:47:15 PM UTC-6, pltrgyst wrote:
> U-10 scallops (3/4 lb!) with mango, made for my wife:
>
>
>
> http://www.xhost.org/images/food/Scallops.jpg
>
>
>
> -- Larry

Looks great. I love all scallops, but sea are my favorite and I love them quickly seared, as you have done. Very nice presentation also.

DaleP

On Thu, 12 Jun 2014 10:38:27 -0400, jmcquown >
wrote:

>On 6/12/2014 10:32 AM, Brooklyn1 wrote:
>> pltrgyst wrote:
>>>
>>> U-10 scallops (3/4 lb!) with mango, made for my wife:
>>>
>>> http://www.xhost.org/images/food/Scallops.jpg
>>
>> Looks fine except you need a better camera... what are those yellow
>> thingies?
>>
>Why don't you buy him a camera? Those "yellow thingies" are pieces of
>fresh mango, mentioned in the subject line.

LOL.

On Wed, 11 Jun 2014 21:47:15 -0400, pltrgyst > wrote:

>U-10 scallops (3/4 lb!) with mango, made for my wife:
>
>http://www.xhost.org/images/food/Scallops.jpg

Nice. Can't go wrong with scallops!

Ema Nymton wrote:
>
> He likes his steaks so rare, that they try to eat his
> salad,

LOL! Never heard that one before but I like it and will save that
comment. heheh

On Wednesday, June 11, 2014 7:47:15 PM UTC-6, pltrgyst wrote:
> U-10 scallops (3/4 lb!) with mango, made for my wife:
>
>
>
> http://www.xhost.org/images/food/Scallops.jpg
>
>
>
> -- Larry

I fix bay scallops in a pasta sauce. I use a cheese sauce or an oil sauce. I do not like these in a tomato sauce. I put shredded fresh spinach into the sauce and bring to a soft boil, then I add the bay scallops at the very end and leave the heat on for 30 seconds to 1 minute, depending on the amount of scallops I added. Want everything back up to heat. Serve over penne or have used fettuccine.

DaleP

wrote:
>
> On Fri, 13 Jun 2014 10:48:48 -0400, Gary > wrote:
>
> >Ema Nymton wrote:
> >>
> >> He likes his steaks so rare, that they try to eat his
> >> salad,
> >
> >LOL! Never heard that one before but I like it and will save that
> >comment. heheh
>
> I hadn't either - my family say (because I like steak just barely
> warmed) that they cut off it's horns, wipe it's ass and serve it.

That's a good one too. :-D

G.

On Mon, 23 Jun 2014 15:58:17 -0400, Gary > wrote:

> wrote:
> >
> > On Fri, 13 Jun 2014 10:48:48 -0400, Gary > wrote:
> >
> > >Ema Nymton wrote:
> > >>
> > >> He likes his steaks so rare, that they try to eat his
> > >> salad,
> > >
> > >LOL! Never heard that one before but I like it and will save that
> > >comment. heheh
> >
> > I hadn't either - my family say (because I like steak just barely
> > warmed) that they cut off it's horns, wipe it's ass and serve it.
>
> That's a good one too. :-D
>
My mother used to say she just wanted the cow to stop kicking.


--
All you need is love. But a little chocolate now and then doesn't hurt.