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Old 03-29-2013, 06:28 PM   #11
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Whoa. 2003 resurrected.
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Old 03-29-2013, 06:41 PM   #12
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Holy Smokes! I didn't notice the date of the OP.
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Old 03-29-2013, 06:50 PM   #13
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Holy Smokes! I didn't notice the date of the OP.
S'OK, Hoot, I like the sounds of your recipe! C&P.
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Old 03-29-2013, 07:15 PM   #14
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Whoa. 2003 resurrected.
All this time and they never did get a recipe for poached scallops
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Old 03-29-2013, 07:24 PM   #15
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All this time and they never did get a recipe for poached scallops
And....you just cleared my sinuses with a carbonated beverage. Thanks, Pac.
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Old 03-29-2013, 07:50 PM   #16
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I don't really poach or sear the scallops when I cook them at home.

For a pound of bay scallops I like to serve them over a pound of linguini in a spicy garlic sauce with asparagus, fresh snow pea pods or broccoli thrown in.

I usually start with.

1/4 cup of EVOO
1/4 cup of butter
6-8 minced garlic cloves
1 t red pepper flakes
Salt and pepper to taste

I sort of stir fry/sweat the vegetables while the pasta is boiling and then toss in the bay scallops for about two minutes at the end. I toss this mixture with the pasta and a little cooking water. I serve this with freshly grated cheese which I understand is a big no no. If you do not use cheese hit it with some fresh lemon juice and zest just prior to serving. All of the variations are good but, I like the asparagus best. This is also good made with shrimp.
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Old 03-30-2013, 07:41 AM   #17
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Aunt Bea,
That sounds really good, but tell me, why is freshly grated cheese a big no-no?
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Old 03-30-2013, 07:48 AM   #18
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Aunt Bea,
That sounds really good, but tell me, why is freshly grated cheese a big no-no?
Hoot, I am really not sure why.

I have always been told that Italians don't use cheese on pasta dishes containing seafood.

I am old so I can ignore the rules and eat or drink what tastes good to me!
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Old 03-30-2013, 07:51 AM   #19
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Hoot, I am really not sure why.

I have always been told that Italians don't use cheese on pasta dishes containing seafood.

I am old so I can ignore the rules and eat or drink what tastes good to me!
I am right there with you on that!
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Old 03-30-2013, 10:54 AM   #20
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well i wouldn't poach scallops. what's the point? you don't get any flavor. i could pan sear scallops with just salt and pepper and it would taste better than scallops that are poached because you have the nice golden brown crust from caramelization.

if you really want to poach the scallops then you want to make a court boullion or a nage. i don't have time to post a recipe, but you would basically need a good fish stock, a white wine like a sauvignon blanc or pinot grigio, butter, black peppercorns, salt, and herbs/aromatics like cilantro, thyme, dill, etc. and then you are going to need a damn good sauce.
Perfect timing, as I recently saved this (from Saveur) to try.

Salmon and Scallops a la Nage
Salmon and Scallops a la Nage Recipe - Saveur.com
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