PENMART01 wrote:

> >Yep. My introduction to the soaked scallops. I had bought some nice big sea
> >scallops. Put a pan on a medium high heat and let it get nice and hot.
> >Plopped the scallops on the hot pan and when I figured it was time to flip
> >them over most of them disintegrated. :-(
>
> The easiest method to ensure properly cooked scallops (any scallops) is deep
> fried; dust sparsely with lightly seasoned flour and fry in small batches in
> 370dF oil for 1-2 minutes depending on size... easy to figure time by frying
> the first one or two solo. Scallops are one of the few types of seafood that
> deep frying doesn't taint the oil for cooking other foods. Pan frying will
> always result in unevenly cooked scallops.... either use skewers on a hot grill
> or deep fry.

It may be the easiest, but deep frying is not my favourite way to eat them. I like
them seared and don't mind if they are a little on the raw side in the middle.

Another good way to eat them is breaded and broiled. Mix some equal amounts of
prepared mustard and table cream. Dip the scallops in the cream / mustard mixture
and then rill them in fine bread crumbs. Skewer the breaded scallops and cook them
under the broiler until they are golden brown. It's fast, simple and delicious, so
it meets all my requirements.

On Mon, 06 Dec 2004 11:13:37 -0500, Dave Smith
> wrote:

>PENMART01 wrote:
>
>> >Yep. My introduction to the soaked scallops. I had bought some nice big sea
>> >scallops. Put a pan on a medium high heat and let it get nice and hot.
>> >Plopped the scallops on the hot pan and when I figured it was time to flip
>> >them over most of them disintegrated. :-(
>>
>> The easiest method to ensure properly cooked scallops (any scallops) is deep
>> fried; dust sparsely with lightly seasoned flour and fry in small batches in
>> 370dF oil for 1-2 minutes depending on size... easy to figure time by frying
>> the first one or two solo. Scallops are one of the few types of seafood that
>> deep frying doesn't taint the oil for cooking other foods. Pan frying will
>> always result in unevenly cooked scallops.... either use skewers on a hot grill
>> or deep fry.
>
>It may be the easiest, but deep frying is not my favourite way to eat them. I like
>them seared and don't mind if they are a little on the raw side in the middle.
>
I like them seared, as I have written before, but there is a place in
Rockland ME whose fried scallops have been aces for 6 years in a row.
It is just south of the pier with the Coast Guard station and the
seafood buyers. The marina there has the same name and ownership as
the restaurant. I believe the owner also owns the scallop buyer on the
wharf.

There is nothing unusual about the french fries at this place, and it
is not a fancy-food place in any sense. But, the scallops never blow
the batter off in the frier. And the scallops are wonderful. I
conclude that the scallops come direct from the wharf without soaking.

So, I do not think that frying is an easy way to cook any scallops,
but only dry scallops. If they are soaked they will blow the batter
off as they steam, a condition that is all too common.

Our Maine cruising guides are on the boat, which is why I am evasive
about the name of the restaurant and the marina.




Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Rodney Myrvaagnes
>
>Dave Smith wrote:
>>PENMART01 wrote:
>>
>>> >Yep. My introduction to the soaked scallops. I had bought some nice big
>sea
>>> >scallops. Put a pan on a medium high heat and let it get nice and hot.
>>> >Plopped the scallops on the hot pan and when I figured it was time to
>flip
>>> >them over most of them disintegrated. :-(
>>>
>>> The easiest method to ensure properly cooked scallops (any scallops) is
>deep
>>> fried; dust sparsely with lightly seasoned flour and fry in small batches
>in
>>> 370dF oil for 1-2 minutes depending on size... easy to figure time by
>frying
>>> the first one or two solo. Scallops are one of the few types of seafood
>that
>>> deep frying doesn't taint the oil for cooking other foods. Pan frying
>will
>>> always result in unevenly cooked scallops.... either use skewers on a hot
>grill
>>> or deep fry.
>>
>>It may be the easiest, but deep frying is not my favourite way to eat them.
>I like
>>them seared and don't mind if they are a little on the raw side in the
>middle.
>>
>I like them seared, as I have written before, but there is a place in
>Rockland ME whose fried scallops have been aces for 6 years in a row.
>It is just south of the pier with the Coast Guard station and the
>seafood buyers. The marina there has the same name and ownership as
>the restaurant. I believe the owner also owns the scallop buyer on the
>wharf.
>
>There is nothing unusual about the french fries at this place, and it
>is not a fancy-food place in any sense. But, the scallops never blow
>the batter off in the frier. And the scallops are wonderful. I
>conclude that the scallops come direct from the wharf without soaking.
>
>So, I do not think that frying is an easy way to cook any scallops,
>but only dry scallops. If they are soaked they will blow the batter
>off as they steam, a condition that is all too common.

Are you on drugs or what... no one mentioned anything about
battering/breading... in fact anyone who'd batter/bread scallops doesn't belong
in the kitchen.... which of course tells me you've only eaten real scallops in
your imagination. If they're served breaded you can bet it's skate.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
Dave Smith > wrote:

> PENMART01 wrote:
>
> > >Yep. My introduction to the soaked scallops. I had bought some nice big
> > >sea
> > >scallops. Put a pan on a medium high heat and let it get nice and hot.
> > >Plopped the scallops on the hot pan and when I figured it was time to flip
> > >them over most of them disintegrated. :-(
> >
> > The easiest method to ensure properly cooked scallops (any scallops) is
> > deep
> > fried; dust sparsely with lightly seasoned flour and fry in small batches
> > in
> > 370dF oil for 1-2 minutes depending on size... easy to figure time by
> > frying
> > the first one or two solo. Scallops are one of the few types of seafood
> > that
> > deep frying doesn't taint the oil for cooking other foods. Pan frying will
> > always result in unevenly cooked scallops.... either use skewers on a hot
> > grill
> > or deep fry.
>
> It may be the easiest, but deep frying is not my favourite way to eat them. I
> like
> them seared and don't mind if they are a little on the raw side in the
> middle.
>
> Another good way to eat them is breaded and broiled. Mix some equal amounts
> of
> prepared mustard and table cream. Dip the scallops in the cream / mustard
> mixture
> and then rill them in fine bread crumbs. Skewer the breaded scallops and cook
> them
> under the broiler until they are golden brown. It's fast, simple and
> delicious, so
> it meets all my requirements.
>
>

I'm betting a foreman grill would work just dandy for any scallop. ;-)
Any water that squished out would run right out and not "boil" the
scallops......
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

On 06 Dec 2004 01:26:34 GMT, (PENMART01)
wrote:

> The easiest method to ensure properly cooked scallops (any scallops) is deep
> fried; dust sparsely with lightly seasoned flour and fry in small batches in
> 370dF oil for 1-2 minutes depending on size.

Very good, but restaurant style. Too much work/oil.

sf
Practice safe eating - always use condiments

On Mon, 06 Dec 2004 11:13:37 -0500, Dave Smith
> wrote:

> I like
> them seared and don't mind if they are a little on the raw side in the middle.

Shoot! That's the best way.

sf
Practice safe eating - always use condiments

On Mon, 06 Dec 2004 14:41:49 -0600, Katra
> wrote:

> I'm betting a foreman grill would work just dandy for any scallop. ;-)
> Any water that squished out would run right out and not "boil" the
> scallops......

LOL!
Buy the grill and try it, then
report back after you make them.

)

sf
Practice safe eating - always use condiments

In article >,
sf > wrote:

> On Mon, 06 Dec 2004 14:41:49 -0600, Katra
> > wrote:
>
> > I'm betting a foreman grill would work just dandy for any scallop. ;-)
> > Any water that squished out would run right out and not "boil" the
> > scallops......
>
> LOL!
> Buy the grill and try it, then
> report back after you make them.
>
> )
>
> sf
> Practice safe eating - always use condiments

I have the grill... ;-)
It has a permanent place of honor on my glass stove top over on the left
front burner. We use it frequently! Dad has a "thing" for grilled pita
sammiches.

We almost never use all 4 stove burners at once, so it's a safe and
handy place to leave it out.

I've not bought any scallops for awhile, but this has got me thinking
it's about time!!!

When I do give it a shot, I'll report!

:-d
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

On Tue, 07 Dec 2004 01:01:59 -0600, Katra
> wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 06 Dec 2004 14:41:49 -0600, Katra
> > > wrote:
> >
> > > I'm betting a foreman grill would work just dandy for any scallop. ;-)
> > > Any water that squished out would run right out and not "boil" the
> > > scallops......
> >
> > LOL!
> > Buy the grill and try it, then
> > report back after you make them.
> >
> > )
> >
> > sf
> > Practice safe eating - always use condiments
>
> I have the grill... ;-)
> It has a permanent place of honor on my glass stove top over on the left
> front burner. We use it frequently! Dad has a "thing" for grilled pita
> sammiches.
>
> We almost never use all 4 stove burners at once, so it's a safe and
> handy place to leave it out.
>
> I've not bought any scallops for awhile, but this has got me thinking
> it's about time!!!
>
> When I do give it a shot, I'll report!
>
So, that first step isn't necessary! I'll be waiting for
your report... I've never even considered cooking scallops
on a GF because I have an indoor grill but it
should be an interesting experiment! Let us know if you
decide to marinade them first.


sf
Practice safe eating - always use condiments

In article >,
sf > wrote:

> On Tue, 07 Dec 2004 01:01:59 -0600, Katra
> > wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Mon, 06 Dec 2004 14:41:49 -0600, Katra
> > > > wrote:
> > >
> > > > I'm betting a foreman grill would work just dandy for any scallop. ;-)
> > > > Any water that squished out would run right out and not "boil" the
> > > > scallops......
> > >
> > > LOL!
> > > Buy the grill and try it, then
> > > report back after you make them.
> > >
> > > )
> > >
> > > sf
> > > Practice safe eating - always use condiments
> >
> > I have the grill... ;-)
> > It has a permanent place of honor on my glass stove top over on the left
> > front burner. We use it frequently! Dad has a "thing" for grilled pita
> > sammiches.
> >
> > We almost never use all 4 stove burners at once, so it's a safe and
> > handy place to leave it out.
> >
> > I've not bought any scallops for awhile, but this has got me thinking
> > it's about time!!!
> >
> > When I do give it a shot, I'll report!
> >
> So, that first step isn't necessary! I'll be waiting for
> your report... I've never even considered cooking scallops
> on a GF because I have an indoor grill but it
> should be an interesting experiment! Let us know if you
> decide to marinade them first.
>
>
> sf
> Practice safe eating - always use condiments

I probably would... just for a bit of extra flavor.
A dash of teryaki, lemon pepper and some garlic powder......

Not too much of any of those. Scallops have such a sweet, delicate
flavor, I'd treat them like shrimp.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

On Wed, 08 Dec 2004 02:24:38 -0600, Katra
> wrote:

> Scallops have such a sweet, delicate
> flavor, I'd treat them like shrimp.

I hope you treat them better than shrimp... they are much
more delicate!



sf
Practice safe eating - always use condiments

In article >,
sf > wrote:

> On Wed, 08 Dec 2004 02:24:38 -0600, Katra
> > wrote:
>
> > Scallops have such a sweet, delicate
> > flavor, I'd treat them like shrimp.
>
> I hope you treat them better than shrimp... they are much
> more delicate!
>
>
>
> sf
> Practice safe eating - always use condiments

True........ ;-)

I'm always just so very cautious about overcooking shrimp!!!

I made a seafood chowder the other day and added 2 lbs. of medium shrimp
to it. I waited until everything else was done and had it going at a
nice rolling boil. I dumped in the shrimp and turned the burner off!!! I
stirred it gently 'till all the shrimps turned pink, then served it.

I really dislike overcooked shrimp!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain