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Old 04-01-2009, 01:00 AM   #11
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Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
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I went out for dinner the other night to a beach/seafood restaurant and ordered scallops fried in butter and garlic. What I got was a surprise (it sometimes is), but it was a happy one. They had sliced the scallops horizontally until they were about a quarter inch thick and seared them very quickly in butter and lots of garlic. They were outstanding. Next time I buy scallops, I'll definitely cook them that way.

Saludos, Karen
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Old 04-01-2009, 05:51 PM   #12
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Join Date: Sep 2005
Location: Wisconsin
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Originally Posted by ChefJune View Post
...You would get a pretty sour flavor profile with grapefruit for your vinaigrette, if you won't use lemon. but vinegars don't provide as much pucker as citrus, so imho, there is no vinegar sub here. As well, citrus harmonizes much better with wines than vinegar...
Mmmm, grapefruit. That never crossed my mind when I suggested the vinegar / oil slaw. We really like the taste of orange with our scallops, grapefruit would be a good kick I think. Making a note in my mind for next time we cook up some scallops.

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