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Old 02-10-2010, 05:53 PM   #11
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If you can't get dry scallps it helps to rinse and press them - gently - before cooking. I haven't had a problem with them before.
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Old 02-10-2010, 07:05 PM   #12
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If you can't get dry scallps it helps to rinse and press them - gently - before cooking. I haven't had a problem with them before.
Thanks for the tip.

Carol
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Old 02-11-2010, 12:30 AM   #13
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The ones that are sitting in liquid have been treated with chemicals to make them stay fresh longer, and often taste soapsudsy. Not an attractive flavor, imho.

Dry pack scallops don't come in packages. They will be open in a fish market or supermarket fish section.
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Old 02-11-2010, 12:52 AM   #14
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I always buy them from the fish case..I just made some for an appy, wrappin a half slice of pancetta, put in a hot skillet left them be til they released, turned when done I made a sauce of butter, white wine and fresh bread crumbs, lemon and it's zest put over the scallops.. they were sweet and and tender and didn't last long.
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Old 02-11-2010, 01:14 AM   #15
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I like using the large sea scallops. Check to make sure the tough muscle isn't attached - look for a very faint seam line to see if there is a tiny oval "scallop" attached to the large round part. Won't hurt you if you cook/eat it, but it's a bit tougher than the rest of the scallop.

I'll melt a bit of butter and add an equal part of light-tasting olive oil, then sprinkle the scallops lightly with McCormick Season-All and a pepper blend (I like Trader Joe's). Saute as ^above^.

My favorite way, though, it to saute bacon (about 4 strips cut into 1 inch pieces) and remove it when crisp. Earlier, lightly steam young Brussels sprouts (or large ones cut in half) till tender crisp. When you take the bacon out plop the sprouts in and saute till they start to brown a bit, then move them to the edges of the pan and sear the scallops quickly. Add back the bacon, squirt a bit of lemon juice on them, stir...and then enjoy! And if you just can't enjoy Brussels sprouts I'm sure it's OK with just bacon.
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Old 02-11-2010, 01:32 AM   #16
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Soo I am thinking of sauteeing it simplily salt and pepper. Parmesan cheese fondue with chives and a little truffle oil on top of the scallops.
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Old 02-11-2010, 11:20 AM   #17
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Parmesan is a very strong cheese, and scallops are very delicate in flavor. You may lose them to the cheese.

Personally, I don't care for cheese with scallops at all, but maybe that's just me. I love them sauteed with some mustard/chervil panko crumbs on one side. The crunch factor is excellent against the soft, sweetness of the scallops.

FWIW, for those who don't already know, scallops are my single favorite food in the world.
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Old 02-23-2010, 12:17 AM   #18
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Thanks everyone ! the scallops I made turned out realll good!

Here's a pic
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Old 02-23-2010, 12:51 AM   #19
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That looks lovely. Hmm.. wonder how the scallops look at the store...
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Old 02-23-2010, 05:14 PM   #20
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Thanks everyone ! the scallops I made turned out realll good!

Here's a pic

My favorite way is to pan sear in butter or bacon fat (don't touch for at least 2 1/2 minutes) until golden brown and serve on top of roasted mini bell peppers stuffed with sauteed onion, bacon and mushrooms

Although that looks good too
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