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Old 03-29-2005, 04:48 PM   #21
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Saute them with garlic and toss with pasta. Simple and delicious.
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Old 03-29-2005, 05:00 PM   #22
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Nobody's mentioned the classic, Coquilles St. Jacques!

Oddly enough, I don't even have a recipe for it. Here's one I just found on Recipe Goldmine.

Coquilles St. Jacques
Yields: 4 servings

1 # mushrooms, sliced
1 lemon, juiced
5 T butter, in all
1 # fresh scallops, cut
1 c dry white wine
¼ t ground thyme
1 bay leaf
½ t salt
1/8 t pepper
3 T all-purpose flour
1 c light cream
¾ c soft bread crumbs, buttered

Preheat oven to 400°F.
Sprinkle mushrooms with lemon juice. Sauté in 2 T of the butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 c of broth.
Make white sauce with remaining butter, flour, broth, and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.

Also, back in my Single days, when I was actively pursueing my interest in Chinese, I would keep a bag of IQF bay scallops in my freezer, pull out a few, and add them to Fried Rice in the last couple of minutes of cooking.
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Old 03-29-2005, 06:58 PM   #23
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Thumbs down

Quote:
Originally Posted by SierraCook
Ewww!! bucky, you are supposed to be encouraging me to eat seafood not turning me green!!
Sierracook,I agree with you 100 percent!
Fish
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Old 03-29-2005, 10:57 PM   #24
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Quote:
Originally Posted by choclatechef
That is strange.

Folks generally saute first, then finish in the oven -- not the other way around.
You are quite right, but she had never cooked scallops before and was following a recipe. But when they were not turning out as she liked, she decided to saute them to get the bacon crisp. She and I discussed the problem after dinner and decided that next time we would saute first and then put them in the oven.
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Old 03-29-2005, 11:03 PM   #25
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Thumbs up Thank You!!

Many thanks for all the advice and recipes. You guys and gals are great.
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Old 04-17-2005, 08:19 PM   #26
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I am also of the purist school of cooking scallops. Hot pan seared for a minute maybe 2 depending on size, remove and deglaze with a touch of fresh lemon juice, a nice wee drop of Chardonnay or Reisling and serve on some fresh pasta, and maybe a piece of finely shredded lemongrass and or ginger for some zing. serve that with some good crusty warm bread and a neatly chilled Pinot Gris and The Guiedo is a happy boy.
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Old 04-19-2005, 02:57 PM   #27
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Quote:
Originally Posted by buckytom
anyone ever get skate (a fish, punched out in rounds to look like scallop) instead of the real thing? i've heard of unscrupulous mongers and restaurants trying this, but i've never had it (i hope).
I've heard of this, and tasted some that was supposedly made from shark meat the same way. Just tasted bland and not fresh to me.
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Old 04-19-2005, 03:08 PM   #28
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Great recipe greatfood - thanks.

bucky - Have had scallop sashimi also but the poor little guys were still alive when they were sliced into very thin rounds - it was almost (but perfect at the same time) too sweet and the scallop flavor was very pronounced and much more scallop tasting than cooked scallops - they were the best - even though the sushi chef wanted to make sure I knew they were "still bleathing"
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Old 04-19-2005, 03:11 PM   #29
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kitchenelf you are making my mouth water!!! There is a restaurant in NY called Heat. From the time the fish is swimming to the time it is on your plate is a matter of seconds (if that much). It skeeves a lot of people out, but talk about fresh!!! I would be very interested in eating there. I think it might disturb me a bit, but I have no disillusions as to where my food comes from so I think I could deal with it (I think).
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Old 04-19-2005, 03:23 PM   #30
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The taste is so fresh and sweet GB. I wasn't sure I could eat the scallop slices either. The taste is just so amazing you keep eating. Now giant clam is something I cannot touch - those pieces are sliced off the whole living clam - it's got a texture I just can't handle, something akin to the cartilage at the top of your ear
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