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Old 11-30-2008, 01:21 PM   #21
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I don't think I've ever had sea scallops. Are they different in texture and flavor?
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Old 11-30-2008, 01:24 PM   #22
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Hi, Pacanis. I think the sea scallops have a bit more flavor. The only texture difference is that, since they're larger, they're usually a little firmer on the outside and softer in the middle when they're done. It's easier to overcook bay scallops, since they're so small, and overcooked scallops are tough
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Old 11-30-2008, 01:25 PM   #23
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Jeeze, all this talk of scallops is making me really want some ... may have to get some for dinner tonight and have a break from turkey
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Old 11-30-2008, 01:26 PM   #24
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Ohhhh Fred!!! They are large, luscious pieces of meat that have a silky texture when cooked properly. Never overcook these things! Usually the ones I look for are the large or jumbo sea scallops. 4 to 5 per person, and they are soooo easy to fix!

Again... GG is quicker to the punch that I am! I'm going back to bed!
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Old 11-30-2008, 01:30 PM   #25
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All this talk of scallops is making me want some, too.

I think I was raised with the opinion that smaller is more tender. It's always been small clams, scallops, frog legs.... I need to overcome that (lol).
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Old 11-30-2008, 02:18 PM   #26
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Pan seared ---- Straight up with a little salt and even less pepper --- Never over cooked ----
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Old 11-30-2008, 03:40 PM   #27
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I never salt any fish/seafood except for freshwater types. There's more than enough natural salt in it for me.
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Old 11-30-2008, 04:18 PM   #28
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I can't recall the name right now, but my Dad always made us something from Joy of Cooking.... a light white wine & cream sauce, with parmesan on top... served over rice.
He just made it a few weeks ago too...... and I can't find my book.
:(
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Old 11-30-2008, 05:17 PM   #29
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Oooh - that reminds me of one way I do enjoy scallops in a more frou-frou application - "Coquille St. Jacques". Tiny Bay or Calico scallops (or Sea scallops cut into quarters) sauteed with mushrooms & a bit of red bell pepper for color, combined with a white wine cream sauce, piled in large scallop shells or individual ramekins, topped with cheese, & baked. Yum!
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Old 12-09-2008, 07:38 PM   #30
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Quote:
Originally Posted by BreezyCooking View Post
Oooh - that reminds me of one way I do enjoy scallops in a more frou-frou application - "Coquille St. Jacques". Tiny Bay or Calico scallops (or Sea scallops cut into quarters) sauteed with mushrooms & a bit of red bell pepper for color, combined with a white wine cream sauce, piled in large scallop shells or individual ramekins, topped with cheese, & baked. Yum!
wow, Breezy, that sounds great.....so it's okay to use frozen sea scallops for this if you cook them in the ramekins???
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