Addie
Chef Extraordinaire
Week No. 2 in my efforts to make Thursdays "Fish Shop Day." This morning Sam, the lady fishmonger, had some small, whole Snappers, but when I told her I'd like something firmer, said those would not fill the bill. I came home with a half pound of Tripletail filet and four fat scallops. She said I could bake the fish in foil as I did the Pompano, but we agreed that fried fish is really hard to beat. That's probably what I'll do -- roll in cornmeal & pan fry. I think I'll look in the DC seafood section as to how to do the scallops. She was telling me about a recipe for blackened fish -- said she'd bring me a sample for next time I'm in. I'm thinking it will be next Thursday.
Did you ask her if the scallops were "dry ones?' A lot of places soak them in a solution and it adds weight to them. Makes it difficult to saute' them.