Everytime I saute scallops, I can't get them to brown properly because
they secrete too much liquid which creates more of a boiling result
than a saute result.

All thoughts appreciated and TIA.

Robert

writes"
>
>Everytime I saute scallops, I can't get them to brown properly because
>they secrete too much liquid which creates more of a boiling result
>than a saute result.

Your pan temperature is much too wussy... more HEAT!


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

Robert wrote:
> Everytime I saute scallops, I can't get them to brown properly because
> they secrete too much liquid which creates more of a boiling result
> than a saute result.
>
> All thoughts appreciated and TIA.
>
> Robert

Are you using dry scallops or "wet" (chemically treated) scallops? If
the latter they give off a lot of moisture I think they are in the
neighborhood of 30% added water. If they are the former try a larger
pan or less scallops at a time or a higher temp.

Jessica

In article >,
(Robert) wrote:

> Everytime I saute scallops, I can't get them to brown properly because
> they secrete too much liquid which creates more of a boiling result
> than a saute result.
>
> All thoughts appreciated and TIA.
>
> Robert

Try increasing the heat, and adding more oil/butter to the pan for
faster, hotter cooking.

Don't cover them!
--
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

Sheldon replied:

>>Everytime I saute scallops, I can't get them to brown properly because
>>they secrete too much liquid which creates more of a boiling result
>>than a saute result.
>
> Your pan temperature is much too wussy... more HEAT!

That might help, but the scallops themselves are more likely to be the
problem. From
http://www.ohio.com/mld/ohio/living/...9847674.htm?1c

"until recently, the only scallops available to most consumers were mushy,
watery ones that had been soaked in water and preservatives. They gurgled
rather than sizzled in the frying pan, and shriveled up as they cooked.
Traditionally, wet-pack scallops were preferred by packers and stores
because the preservative (usually tripolyphosphate) extended the shelf life,
and the water added weight that consumers paid for at scallop prices."


In other words, if you've got the wet-pack scallops (which are both the most
readily available and the cheapest), you CAN'T sear them; they've just
got too much water.

Bob

"Robert" > wrote in message
om...
> Everytime I saute scallops, I can't get them to brown properly because
> they secrete too much liquid which creates more of a boiling result
> than a saute result.
>
> All thoughts appreciated and TIA.
>
> Robert

You are buying scallops that have been soaked in a soution of water and
phosphate. It is a common practice to plump them up. It is possible to by
'dry packed" scallops that have not been soaked. Try a different store.
Find a good seafood outlet if you can. We are fortunate to have a good one
in our small town. Prieces are higher than the s upermarket, but everything
is b etter quality and so much fresher.
Ed

In article >,
(Robert) wrote:

> Everytime I saute scallops, I can't get them to brown properly because
> they secrete too much liquid which creates more of a boiling result
> than a saute result.
>
> All thoughts appreciated and TIA.

Higher heat and cooking fewer scallops at a time should resolve the
problem.

On 28 Nov 2004 20:42:28 -0600, "Bob"
> wrote:

> In other words, if you've got the wet-pack scallops (which are both the most
> readily available and the cheapest), you CAN'T sear them; they've just
> got too much water.

Why would anyone want brown scallops? Yuck! That's as bad
as a browned fried egg. Blech!!!

sf
Practice safe eating - always use condiments

"Bob" > wrote in message
...
> Sheldon replied:
>
> >>Everytime I saute scallops, I can't get them to brown properly because
> >>they secrete too much liquid which creates more of a boiling result
> >>than a saute result.
> >
> > Your pan temperature is much too wussy... more HEAT!
>
> That might help, but the scallops themselves are more likely to be the
> problem. From
> http://www.ohio.com/mld/ohio/living/...9847674.htm?1c
>
> "until recently, the only scallops available to most consumers were mushy,
> watery ones that had been soaked in water and preservatives. They gurgled
> rather than sizzled in the frying pan, and shriveled up as they cooked.
> Traditionally, wet-pack scallops were preferred by packers and stores
> because the preservative (usually tripolyphosphate) extended the shelf
life,
> and the water added weight that consumers paid for at scallop prices."
>
>
> In other words, if you've got the wet-pack scallops (which are both the
most
> readily available and the cheapest), you CAN'T sear them; they've just
> got too much water.
>
> Bob
>
>

In case you are wondering, the wet scallops are a uniform almost pure white,
while the dry scallops tend to be sort of a mottled white/ivory color. Some
people mistakenly think that the pure white appearance signifies freshness
and high quality.


--
Peter Aitken

Remove the crap from my email address before using.

"Bob" > wrote in message
...
> Sheldon replied:
>
> >>Everytime I saute scallops, I can't get them to brown properly because
> >>they secrete too much liquid which creates more of a boiling result
> >>than a saute result.
> >
> > Your pan temperature is much too wussy... more HEAT!
>
> That might help, but the scallops themselves are more likely to be the
> problem. From
> http://www.ohio.com/mld/ohio/living/...9847674.htm?1c
>
> "until recently, the only scallops available to most consumers were mushy,
> watery ones that had been soaked in water and preservatives. They gurgled
> rather than sizzled in the frying pan, and shriveled up as they cooked.
> Traditionally, wet-pack scallops were preferred by packers and stores
> because the preservative (usually tripolyphosphate) extended the shelf
life,
> and the water added weight that consumers paid for at scallop prices."
>
>
> In other words, if you've got the wet-pack scallops (which are both the
most
> readily available and the cheapest), you CAN'T sear them; they've just
> got too much water.
>
> Bob
>
>

In case you are wondering, the wet scallops are a uniform almost pure white,
while the dry scallops tend to be sort of a mottled white/ivory color. Some
people mistakenly think that the pure white appearance signifies freshness
and high quality.


--
Peter Aitken

Remove the crap from my email address before using.

On 28 Nov 2004 16:22:19 -0800, (Robert) wrote:

>Everytime I saute scallops, I can't get them to brown properly because
>they secrete too much liquid which creates more of a boiling result
>than a saute result.
>
>All thoughts appreciated and TIA.
>
You are getting them in the wrong place. Your scallops have been
soaked in a chemical (sodium phosphate?) that makes them absorb water
to add weight.

Scallops like that can't be seared or fried, and, and as you have
noticed, give trouble any way you try to cook them.

Get them from a place that will say they are "dry scallops" and if you
have that problem again you know they are crooks.


There are places on the web that offer to ship dry scallops. I have no
experience with them since I have no trouble getting them in NYC. THey
might be worth trying.






Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

On 28 Nov 2004 16:22:19 -0800, (Robert) wrote:

>Everytime I saute scallops, I can't get them to brown properly because
>they secrete too much liquid which creates more of a boiling result
>than a saute result.
>
>All thoughts appreciated and TIA.
>
You are getting them in the wrong place. Your scallops have been
soaked in a chemical (sodium phosphate?) that makes them absorb water
to add weight.

Scallops like that can't be seared or fried, and, and as you have
noticed, give trouble any way you try to cook them.

Get them from a place that will say they are "dry scallops" and if you
have that problem again you know they are crooks.


There are places on the web that offer to ship dry scallops. I have no
experience with them since I have no trouble getting them in NYC. THey
might be worth trying.






Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

is there a way to "dry out" wet scallops?

--







"Rodney Myrvaagnes" > wrote in message
...
: On 28 Nov 2004 16:22:19 -0800, (Robert)
wrote:
:
: >Everytime I saute scallops, I can't get them to brown properly
because
: >they secrete too much liquid which creates more of a boiling
result
: >than a saute result.
: >
: >All thoughts appreciated and TIA.
: >
: You are getting them in the wrong place. Your scallops have been
: soaked in a chemical (sodium phosphate?) that makes them absorb
water
: to add weight.
:
: Scallops like that can't be seared or fried, and, and as you have
: noticed, give trouble any way you try to cook them.
:
: Get them from a place that will say they are "dry scallops" and if
you
: have that problem again you know they are crooks.
:
:
: There are places on the web that offer to ship dry scallops. I
have no
: experience with them since I have no trouble getting them in NYC.
THey
: might be worth trying.
:
:
:
:
:
:
: Rodney Myrvaagnes NYC
J36 Gjo/a
:
: "Religious wisdom is to wisdom as military music is to music."

is there a way to "dry out" wet scallops?

--







"Rodney Myrvaagnes" > wrote in message
...
: On 28 Nov 2004 16:22:19 -0800, (Robert)
wrote:
:
: >Everytime I saute scallops, I can't get them to brown properly
because
: >they secrete too much liquid which creates more of a boiling
result
: >than a saute result.
: >
: >All thoughts appreciated and TIA.
: >
: You are getting them in the wrong place. Your scallops have been
: soaked in a chemical (sodium phosphate?) that makes them absorb
water
: to add weight.
:
: Scallops like that can't be seared or fried, and, and as you have
: noticed, give trouble any way you try to cook them.
:
: Get them from a place that will say they are "dry scallops" and if
you
: have that problem again you know they are crooks.
:
:
: There are places on the web that offer to ship dry scallops. I
have no
: experience with them since I have no trouble getting them in NYC.
THey
: might be worth trying.
:
:
:
:
:
:
: Rodney Myrvaagnes NYC
J36 Gjo/a
:
: "Religious wisdom is to wisdom as military music is to music."

In article >,
" rosie readandpost" > wrote:

> is there a way to "dry out" wet scallops?
>


You could try squishing them in some paper towels... or just draining
them cold in a screen strainer?

I've never had a problem, so I don't know, but that is what I'd try.

I just fry very hot and very fast in a mix of butter and olive oil with
a sprinkling of salt free lemon pepper.

QED.
--
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

In article >,
" rosie readandpost" > wrote:

> is there a way to "dry out" wet scallops?
>


You could try squishing them in some paper towels... or just draining
them cold in a screen strainer?

I've never had a problem, so I don't know, but that is what I'd try.

I just fry very hot and very fast in a mix of butter and olive oil with
a sprinkling of salt free lemon pepper.

QED.
--
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

>
>Everytime I saute scallops, I can't get them to brown properly because
>they secrete too much liquid which creates more of a boiling result
>than a saute result.
>

Need a hotter pans ya really just need to flash fry them in a really hot pan
to sear the juices inside. Then let them rest a few mins before serving. You
want them almost raw on the inside and letting them rest will finsh the
cooking- in fact raw in the middle =tender scallop that doesn't squirt at you
(or your friends/family) when ya take a bite.

When I bread and deep fry them I can always tell when I've gone too long
becaue they start sputtering in the oil like mad *Laughs*. They are tasty
either way but much easier to chew if not over-cooked.
Some people are funny about seafood- and for good reasons- and prefer their
fish and shell fish cooked *well* done. I'm pretty sure sub-zero freezing kills
most bugs n such- but it has to reach that deep cold temp through and through -
32* is just gonna put the buggies to sleep for a bit *sighs* better safe than
sorry for some folks.

*smiles*

Barb Anne

>
>Everytime I saute scallops, I can't get them to brown properly because
>they secrete too much liquid which creates more of a boiling result
>than a saute result.
>

Need a hotter pans ya really just need to flash fry them in a really hot pan
to sear the juices inside. Then let them rest a few mins before serving. You
want them almost raw on the inside and letting them rest will finsh the
cooking- in fact raw in the middle =tender scallop that doesn't squirt at you
(or your friends/family) when ya take a bite.

When I bread and deep fry them I can always tell when I've gone too long
becaue they start sputtering in the oil like mad *Laughs*. They are tasty
either way but much easier to chew if not over-cooked.
Some people are funny about seafood- and for good reasons- and prefer their
fish and shell fish cooked *well* done. I'm pretty sure sub-zero freezing kills
most bugs n such- but it has to reach that deep cold temp through and through -
32* is just gonna put the buggies to sleep for a bit *sighs* better safe than
sorry for some folks.

*smiles*

Barb Anne

(Robert) wrote in message . com>...
> Everytime I saute scallops, I can't get them to brown properly because
> they secrete too much liquid which creates more of a boiling result
> than a saute result.
>
> All thoughts appreciated and TIA.
>
> Robert


Dry on paper towels for 10-15 mins. Then take them off the towel, put
them on a plate, and place them in front of a fan for a while.

That should dry them out.

Lisa

On 2 Dec 2004 23:09:24 -0800, (Lisa R.) wrote:

(Robert) wrote in message . com>...
>> Everytime I saute scallops, I can't get them to brown properly because
>> they secrete too much liquid which creates more of a boiling result
>> than a saute result.
>>
>> All thoughts appreciated and TIA.
>>
>> Robert
>
>
>Dry on paper towels for 10-15 mins. Then take them off the towel, put
>them on a plate, and place them in front of a fan for a while.
>
>That should dry them out.
>
>Lisa

And, while you wait, contemplate that water that you bought at scallop
prices. Better to look for unsoaked scallops in the first place.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

In article >,
(Robert) wrote:

> Everytime I saute scallops, I can't get them to brown properly because
> they secrete too much liquid which creates more of a boiling result
> than a saute result.

Much higher heat under the pan, very hot pan before you add the
scallops, fewer scallops at once. Work fast.

Isaac

In article >,
(Robert) wrote:

> Everytime I saute scallops, I can't get them to brown properly because
> they secrete too much liquid which creates more of a boiling result
> than a saute result.

Much higher heat under the pan, very hot pan before you add the
scallops, fewer scallops at once. Work fast.

Isaac

In article >,
Alan wrote:

> On 28 Nov 2004 16:22:19 -0800,
> (Robert) wrote:
>
> >Everytime I saute scallops, I can't get them to brown properly because
> >they secrete too much liquid which creates more of a boiling result
> >than a saute result.
> >
> >All thoughts appreciated and TIA.
> >
> >Robert
>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!
>
> Poach them and serve them with the gentlest of seasonings.
>
> Unique and wonderful!
>
>
>
>
>
> Alan Moorman
>
> The only reason some people get lost in thought
> is because it's unfamiliar territory.
>
> Paul Fix
>
> =================================

Sautee in butter......... LOTS of butter!

Or steam and serve with lots of butter.

I'd never poach! :-o

Not unless I wanted to use the leftover water for a stock base!
--
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

In article >,
Alan wrote:

> On 28 Nov 2004 16:22:19 -0800,
> (Robert) wrote:
>
> >Everytime I saute scallops, I can't get them to brown properly because
> >they secrete too much liquid which creates more of a boiling result
> >than a saute result.
> >
> >All thoughts appreciated and TIA.
> >
> >Robert
>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!
>
> Poach them and serve them with the gentlest of seasonings.
>
> Unique and wonderful!
>
>
>
>
>
> Alan Moorman
>
> The only reason some people get lost in thought
> is because it's unfamiliar territory.
>
> Paul Fix
>
> =================================

Sautee in butter......... LOTS of butter!

Or steam and serve with lots of butter.

I'd never poach! :-o

Not unless I wanted to use the leftover water for a stock base!
--
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

Alan, wrote:

>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!

Seared scallops are delicious.

> Poach them and serve them with the gentlest of seasonings.

Poach them. Save the sauce. Make a Bonne Femme sauce by saut=E9ing a bit =
of
garlic and some sliced mushroom in butter. Remove the garlic and mushroom=

and add enough flour for a rue then using some of the broth for the liqui=
d
in the sauce. Toss the scallops back in to warm up, dish them out onto
shells or plates, sprinkle some grated Gruyere or Swiss cheese and
broil..... Coquilles St.Jacques.




tossing in some chopped garlic and sliced mushrooms. Remove the garlic an=
d
mushrooms

Alan, wrote:

>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!

Seared scallops are delicious.

> Poach them and serve them with the gentlest of seasonings.

Poach them. Save the sauce. Make a Bonne Femme sauce by saut=E9ing a bit =
of
garlic and some sliced mushroom in butter. Remove the garlic and mushroom=

and add enough flour for a rue then using some of the broth for the liqui=
d
in the sauce. Toss the scallops back in to warm up, dish them out onto
shells or plates, sprinkle some grated Gruyere or Swiss cheese and
broil..... Coquilles St.Jacques.




tossing in some chopped garlic and sliced mushrooms. Remove the garlic an=
d
mushrooms

<Alan > wrote in message
>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!

Not if done properly. You give them a fast sear so you don't overcook them.
Serve with a butter-orange sauce and they are tender and delectable. Open
your mind and try it.

<Alan > wrote in message
>
> I would never brown scallops! They are so tender and
> subtle that to brown them would make them tough! Bad!

Not if done properly. You give them a fast sear so you don't overcook them.
Serve with a butter-orange sauce and they are tender and delectable. Open
your mind and try it.

On Sun, 05 Dec 2004 11:07:21 -0600, Alan wrote:

>On 28 Nov 2004 16:22:19 -0800,
>(Robert) wrote:
>
>>Everytime I saute scallops, I can't get them to brown properly because
>>they secrete too much liquid which creates more of a boiling result
>>than a saute result.
>>
>>All thoughts appreciated and TIA.
>>
>>Robert
>
>I would never brown scallops! They are so tender and
>subtle that to brown them would make them tough! Bad!
>
>Poach them and serve them with the gentlest of seasonings.
>
>Unique and wonderful!
>
I've seen numerous recipes for pan searing or broiling or grilling
scallops that indicate the point is to get a little caramelization on
the top and bottom while leaving the center rare or just cooked. One
needs to work very fast with a very hot fire or skillet.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sun, 05 Dec 2004 11:07:21 -0600, Alan wrote:

>On 28 Nov 2004 16:22:19 -0800,
>(Robert) wrote:
>
>>Everytime I saute scallops, I can't get them to brown properly because
>>they secrete too much liquid which creates more of a boiling result
>>than a saute result.
>>
>>All thoughts appreciated and TIA.
>>
>>Robert
>
>I would never brown scallops! They are so tender and
>subtle that to brown them would make them tough! Bad!
>
>Poach them and serve them with the gentlest of seasonings.
>
>Unique and wonderful!
>
I've seen numerous recipes for pan searing or broiling or grilling
scallops that indicate the point is to get a little caramelization on
the top and bottom while leaving the center rare or just cooked. One
needs to work very fast with a very hot fire or skillet.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Alan wrote:
> On 28 Nov 2004 16:22:19 -0800,
> (Robert) wrote:
>
>> Everytime I saute scallops, I can't get them to brown properly
>> because they secrete too much liquid which creates more of a boiling
>> result than a saute result.
>>
>> All thoughts appreciated and TIA.
>>
>> Robert
>

Look for "Dry" Scallops. You won't believe the difference in taste &
texture. They may be difficult to find unless you live close to the coast.

http://www.pacseafood.com/products/scallops.html

"Typically, dry scallops will have a water content between 75 and 79%. Most
scallops sold in the U.S. are treated with tripolyphosphate, a widely used
food additive that helps retain moisture. However, "tripoly" can be abused
to promote excessive water pickup, one reason the FDA requires that any
scallop with more than 82% water content be labeled as a "water-added"
product. Scallops with more than 86% water cannot be marketed. Unsoaked
"dry" scallops are in increasing demand. They normally sell for about a 20%
premium over the same size processed scallop. To test if a scallop is dry,
toss one in a smoking hot skillet. If it sticks, it's dry. Dry scallops will
also have a nutty, brown color, while soaked scallops will be white."

--
Kendall F. Stratton III
Fort Fairfield, Maine USA

http://home.maine.rr.com/k3

"Support bacteria -- it's the only culture some people have!"

On Sun, 05 Dec 2004 18:19:45 GMT, "Edwin Pawlowski"
> wrote:

> butter-orange sauce

Sounds good! Recipe?

sf
Practice safe eating - always use condiments

"sf" > wrote in message
...
> On Sun, 05 Dec 2004 18:19:45 GMT, "Edwin Pawlowski"
> > wrote:
>
>> butter-orange sauce
>
> Sounds good! Recipe?
>
> sf


Heat a pan with butter and a little oil as hot as you can without burning.
Sear the scallops and reduce the heat to finish cooking. Remove the scallops
to a warm dish. Add about 1/4 to 1/3 cup of orange juice and reduce. You
can also add a little orange liquor. Pour the sauce over the scallops.
Ed

"sf" > wrote in message
...
> On Sun, 05 Dec 2004 18:19:45 GMT, "Edwin Pawlowski"
> > wrote:
>
>> butter-orange sauce
>
> Sounds good! Recipe?
>
> sf


Heat a pan with butter and a little oil as hot as you can without burning.
Sear the scallops and reduce the heat to finish cooking. Remove the scallops
to a warm dish. Add about 1/4 to 1/3 cup of orange juice and reduce. You
can also add a little orange liquor. Pour the sauce over the scallops.
Ed

On Sun, 05 Dec 2004 21:27:22 GMT, "Edwin Pawlowski"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 05 Dec 2004 18:19:45 GMT, "Edwin Pawlowski"
> > > wrote:
> >
> >> butter-orange sauce
> >
> > Sounds good! Recipe?
> >
> > sf
>
>
> Heat a pan with butter and a little oil as hot as you can without burning.
> Sear the scallops and reduce the heat to finish cooking. Remove the scallops
> to a warm dish. Add about 1/4 to 1/3 cup of orange juice and reduce. You
> can also add a little orange liquor. Pour the sauce over the scallops.
> Ed
>
YUM! Thanks.

sf
Practice safe eating - always use condiments

On Sun, 05 Dec 2004 21:27:22 GMT, "Edwin Pawlowski"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 05 Dec 2004 18:19:45 GMT, "Edwin Pawlowski"
> > > wrote:
> >
> >> butter-orange sauce
> >
> > Sounds good! Recipe?
> >
> > sf
>
>
> Heat a pan with butter and a little oil as hot as you can without burning.
> Sear the scallops and reduce the heat to finish cooking. Remove the scallops
> to a warm dish. Add about 1/4 to 1/3 cup of orange juice and reduce. You
> can also add a little orange liquor. Pour the sauce over the scallops.
> Ed
>
YUM! Thanks.

sf
Practice safe eating - always use condiments

On Sun, 05 Dec 2004 11:07:21 -0600, Alan wrote:

>On 28 Nov 2004 16:22:19 -0800,
>(Robert) wrote:
>
>>Everytime I saute scallops, I can't get them to brown properly because
>>they secrete too much liquid which creates more of a boiling result
>>than a saute result.
>>
>>All thoughts appreciated and TIA.
>>
>>Robert
>
>I would never brown scallops! They are so tender and
>subtle that to brown them would make them tough! Bad!
>
>Poach them and serve them with the gentlest of seasonings.
>
>Unique and wonderful!
>
>
They don't get tough at all. Take dry scallops, which the OP didn't
have. Heat a dry cast iron skillet til really hot. Drop the scallops
on it. They will stick ang get a brown crust in a few seconds. Flip
and do the same again.

The middle will still be barely warm.

This will never work with soaked scallops.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Rodney Myrvaagnes wrote:

> They don't get tough at all. Take dry scallops, which the OP didn't
> have. Heat a dry cast iron skillet til really hot. Drop the scallops
> on it. They will stick ang get a brown crust in a few seconds. Flip
> and do the same again.
>
> The middle will still be barely warm.
>
> This will never work with soaked scallops.
>

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. :-(

>Dave Smith writes:
>
>Rodney Myrvaagnes wrote:
>
>> They don't get tough at all. Take dry scallops, which the OP didn't
>> have. Heat a dry cast iron skillet til really hot. Drop the scallops
>> on it. They will stick ang get a brown crust in a few seconds. Flip
>> and do the same again.
>>
>> The middle will still be barely warm.
>>
>> This will never work with soaked scallops.
>>
>
>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.


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

>Dave Smith writes:
>
>Rodney Myrvaagnes wrote:
>
>> They don't get tough at all. Take dry scallops, which the OP didn't
>> have. Heat a dry cast iron skillet til really hot. Drop the scallops
>> on it. They will stick ang get a brown crust in a few seconds. Flip
>> and do the same again.
>>
>> The middle will still be barely warm.
>>
>> This will never work with soaked scallops.
>>
>
>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.


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