In article >,
(pert arkansas) wrote:

> Do any of you have a recipe for the preparation of scollops besides
> rolling in crumbs & frying or breading them & frying..I want to stay
> away from fried foods, so need new recipe..thank you. Essy

I like sauteing in butter, pouring in a little heavy cream, and
sprinkling on a little paprika. Simple, quick, and rich as all get out.

Priscilla
--
"You can't welcome someone into a body of Christ and then say only
certain rooms are open." -- dancertm in alt.religion.christian.episcopal

webtv'ed:

> Do any of you have a recipe for the preparation of scollops besides
> rolling in crumbs & frying or breading them & frying..I want to stay
> away from fried foods, so need new recipe..thank you. Essy

Put them on skewers, brush them with olive oil or sesame oil, and broil or
grill.

Make seviche by marinating the scallops in citrus juice with any flavorings
you like.

Mix them with vegetables in a white sauce and make a pot pie, or pour over
pasta.

Make a curry with vegetables and put the scallops in just for the last
minute or two of cooking.

Bob

Oh, I just thought of another -- stir fry with Chinese broccoli,
seasoned with ginger, a teeny bit of garlic, scallions, and a little bit
of dry sherry.

Priscilla
--
"You can't welcome someone into a body of Christ and then say only
certain rooms are open." -- dancertm in alt.religion.christian.episcopal

Whatever you do..... if at all possible, avoid buying the water added
scallops. Your tastebuds will thank you.
A twist on a familiar recipe.....

Get some large stuffing mushrooms, 2 per serving. Pop out the stems,
making a cup. Put a scallop or two into the cup. Wrap with a piece of
bacon, so the ends are tucked underneath the shroom and the scallops
are covered. Bake in a 350 oven untill the bacon is cooked, about 20-25
minutes. To serve, you might want to cut each stuffed shroom into
quarters or halves, then place in a small bowl.

Jim

parrotheada1a wrote:
> Whatever you do..... if at all possible, avoid buying the water added
> scallops. Your tastebuds will thank you. [snip]

Here's a quote on this subject from Pacific Seafoods website.

"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."

Trader Joes, I believe, sells frozen scallops without 'tripoly' but I'm
not absolutely positive about that.

-aem

On Fri, 11 Mar 2005 03:44:44 GMT, Priscilla Ballou
> wrote:

>In article >,
> (pert arkansas) wrote:
>
>> Do any of you have a recipe for the preparation of scollops besides
>> rolling in crumbs & frying or breading them & frying..I want to stay
>> away from fried foods, so need new recipe..thank you. Essy
>
>I like sauteing in butter, pouring in a little heavy cream, and
>sprinkling on a little paprika. Simple, quick, and rich as all get out.
>
>Priscilla

I like to sear them on a hot CI pan to make a brown crust oneach side,
leaving the middle almost raw.


Rodney Myrvaagnes J36 Gjo/a

For your upscale SUV: Dingle-balls hand knit of natural Icelandic yarn

"pert arkansas" > wrote in message ...
Do any of you have a recipe for the preparation of scollops besides
rolling in crumbs & frying or breading them & frying..I want to stay
away from fried foods, so need new recipe..thank you. Essy

Broiled - one of the best foods on the planet when broiled with a bit of clarified butter as the oil.
having said that, i am now going to go to the market and get some so i can broil them on skewers tomorrow. Seriously.

I don't know what to have with them, but they are so good broiled I may just pass on any sides.





--------------------------------------------------------------------------------

In article >,
"--" > wrote:

> "pert arkansas" > wrote in message
> ...
> Do any of you have a recipe for the preparation of scollops besides
> rolling in crumbs & frying or breading them & frying..I want to stay
> away from fried foods, so need new recipe..thank you. Essy
>
> Broiled - one of the best foods on the planet when broiled with a bit of
> clarified butter as the oil.
> having said that, i am now going to go to the market and get some so i can
> broil them on skewers tomorrow. Seriously.
>
> I don't know what to have with them, but they are so good broiled I may
> just pass on any sides.
>

Skewer them with shrimps, marinated musrooms and a few pineapple chunks.
:-d

A good side would be grilles asparagus with lemon butter.
--
K.

raw, with a bit of wasabi and soy sauce..

--


pert arkansas wrote:
> Do any of you have a recipe for the preparation of scollops besides
> rolling in crumbs & frying or breading them & frying..I want to stay
> away from fried foods, so need new recipe..thank you. Essy

Remove the crap from my email address before using.
"pert arkansas" > wrote in message ...
Do any of you have a recipe for the preparation of scollops besides
rolling in crumbs & frying or breading them & frying..I want to stay
away from fried foods, so need new recipe..thank you. Essy




--------------------------------------------------------------------------------


Saute in olive oil with some garlic and a pinch of crushed red pepper. Add lemon juice at end.


--
Peter Aitken

"Katra" > wrote in message
...
> In article >,
> "--" > wrote:
>
> > "pert arkansas" > wrote in message
> > ...
> > Do any of you have a recipe for the preparation of scollops besides
> > rolling in crumbs & frying or breading them & frying..I want to stay
> > away from fried foods, so need new recipe..thank you. Essy
> >
> > Broiled - one of the best foods on the planet when broiled with a bit of
> > clarified butter as the oil.
> > having said that, i am now going to go to the market and get some so
i can
> > broil them on skewers tomorrow. Seriously.
> >
> > I don't know what to have with them, but they are so good broiled I
may
> > just pass on any sides.
> >
>
> Skewer them with shrimps, marinated musrooms and a few pineapple chunks.
> :-d
>
> A good side would be grilles asparagus with lemon butter.
> --
> K.

Asparagus - excellent call - and fresh is on special at the market, also in
white. I just might try white this time.

thanx.....

pert arkansas wrote:

> <html><body bgcolor="ffffff"text="#006400"><bgsound
> src=""loop="-1"><embed
> src="http://www.wtv-zone.com/wingsofpeace/St_Pat05/14.html">


Please get rid of the HTML stuff from your posts. Just because WebTV
lets you do that doesn't mean it's a good thing.




Brian

In article >,
"--" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "--" > wrote:
> >
> > > "pert arkansas" > wrote in message
> > > ...
> > > Do any of you have a recipe for the preparation of scollops besides
> > > rolling in crumbs & frying or breading them & frying..I want to stay
> > > away from fried foods, so need new recipe..thank you. Essy
> > >
> > > Broiled - one of the best foods on the planet when broiled with a bit of
> > > clarified butter as the oil.
> > > having said that, i am now going to go to the market and get some so
> i can
> > > broil them on skewers tomorrow. Seriously.
> > >
> > > I don't know what to have with them, but they are so good broiled I
> may
> > > just pass on any sides.
> > >
> >
> > Skewer them with shrimps, marinated musrooms and a few pineapple chunks.
> > :-d
> >
> > A good side would be grilled asparagus with lemon butter.
> > --
> > K.
>
> Asparagus - excellent call - and fresh is on special at the market, also in
> white. I just might try white this time.
>
> thanx.....
>
>

:-) Welcome!!!

I've never tried the white.
Any difference in flavor/texture?
--
K.

In article >,
(pert arkansas) wrote:

> Do any of you have a recipe for the preparation of scollops besides
> rolling in crumbs & frying or breading them & frying..I want to stay
> away from fried foods, so need new recipe..thank you. Essy

There are tons of recipes. Just google for "scallop recipes". I like to
cook scallops by sauteing them in a fry pan with a bit of olive oil just
for a minute or two per side, splashing them with a bit of white wine,
and them serving over pasta. You can also broil scallops, but be careful
not to overcook them.

"pert arkansas" > wrote in message
...
Do any of you have a recipe for the preparation of scollops besides
rolling in crumbs & frying or breading them & frying..I want to stay
away from fried foods, so need new recipe..thank you. Essy

This is for sea scallops, the 10-12/lb size, no bay or calico scallops.

Microwave some maple or brown sugar cured bacon until limp but still only
partially cooked. Wrap scallops with bacon and pin with toothpicks
(alternatively, alternate squares of bacon on skewers).

In a very hot, lightly oiled cast iron skillet or griddle sear the scallops
on both sides to form a crust but still rare or even raw in the middle,
about 45 second per side. Remove to a warm oven, deglaze the pan with some
lime juice. Add caramelized sugar and a dash of fish sauce (substitute
teriyaki) Plate scallops and sauce with the lime/caramel pan sauce.

The white asparagus with the scallops -

Peeling asparagus was kind of different - I usually just snap asparagus.

The flavor was delicate to almost not there - kind of a really really mild
asparagus flavor. A little flavor in the tips and in some stalks, and then
others lacked flavor at all.

Ok to try once, but its not going to be a staple here.

"Katra" > wrote in message
...
> In article >,
> "--" > wrote:
>
> > "Katra" > wrote in message
> > ...
> > > In article >,
> > > "--" > wrote:
> > >
> > > > "pert arkansas" > wrote in message
> > > > ...
> > > > Do any of you have a recipe for the preparation of scollops besides
> > > > rolling in crumbs & frying or breading them & frying..I want to stay
> > > > away from fried foods, so need new recipe..thank you. Essy
> > > >
> > > > Broiled - one of the best foods on the planet when broiled with a
bit of
> > > > clarified butter as the oil.
> > > > having said that, i am now going to go to the market and get some
so
> > i can
> > > > broil them on skewers tomorrow. Seriously.
> > > >
> > > > I don't know what to have with them, but they are so good broiled
I
> > may
> > > > just pass on any sides.
> > > >
> > >
> > > Skewer them with shrimps, marinated musrooms and a few pineapple
chunks.
> > > :-d
> > >
> > > A good side would be grilled asparagus with lemon butter.
> > > --
> > > K.
> >
> > Asparagus - excellent call - and fresh is on special at the market, also
in
> > white. I just might try white this time.
> >
> > thanx.....
> >
> >
>
> :-) Welcome!!!
>
> I've never tried the white.
> Any difference in flavor/texture?
> --
> K.

Thanks for the report! :-)
I've seen it at central market right next to the green asparagus and
have been curious about it, but it was always more expensive.

Maybe your experience is why it's never really caught on?

Kat


In article >,
"--" > wrote:

> The white asparagus with the scallops -
>
> Peeling asparagus was kind of different - I usually just snap asparagus.
>
> The flavor was delicate to almost not there - kind of a really really mild
> asparagus flavor. A little flavor in the tips and in some stalks, and then
> others lacked flavor at all.
>
> Ok to try once, but its not going to be a staple here.
>
> "Katra" > wrote in message
> ...
> > In article >,
> > "--" > wrote:
> >
> > > "Katra" > wrote in message
> > > ...
> > > > In article >,
> > > > "--" > wrote:
> > > >
> > > > > "pert arkansas" > wrote in message
> > > > > ...
> > > > > Do any of you have a recipe for the preparation of scollops besides
> > > > > rolling in crumbs & frying or breading them & frying..I want to stay
> > > > > away from fried foods, so need new recipe..thank you. Essy
> > > > >
> > > > > Broiled - one of the best foods on the planet when broiled with a
> bit of
> > > > > clarified butter as the oil.
> > > > > having said that, i am now going to go to the market and get some
> so
> > > i can
> > > > > broil them on skewers tomorrow. Seriously.
> > > > >
> > > > > I don't know what to have with them, but they are so good broiled
> I
> > > may
> > > > > just pass on any sides.
> > > > >
> > > >
> > > > Skewer them with shrimps, marinated musrooms and a few pineapple
> chunks.
> > > > :-d
> > > >
> > > > A good side would be grilled asparagus with lemon butter.
> > > > --
> > > > K.
> > >
> > > Asparagus - excellent call - and fresh is on special at the market, also
> in
> > > white. I just might try white this time.
> > >
> > > thanx.....
> > >
> > >
> >
> > :-) Welcome!!!
> >
> > I've never tried the white.
> > Any difference in flavor/texture?
> > --
> > K.
>
>

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"--" > wrote in message
...
> The white asparagus with the scallops -
>
> Peeling asparagus was kind of different - I usually just snap asparagus.
>
> The flavor was delicate to almost not there - kind of a really really
mild
> asparagus flavor. A little flavor in the tips and in some stalks, and then
> others lacked flavor at all.

You clearly haven't read Ursula Hegi's "Stones From the River" '-). I'll
never think of white asparagus the same way again. Terrific book by the
way.

Kate