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Old 07-31-2008, 03:15 PM   #1
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Some HUGE diver scallops

I should've taken a picture of it before I cooked it--maybe I'll do it today at work--but we got these huge diver scallops in the other day. They were labeled as U-10s but they were more like U-6s. Each scallop was like 3-4 oz each. Here's a picture of the already cooked scallop that I also posted in another thread. I'll try and post a pic of a raw scallop as well. It's the size of a petite filet mignon.




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Old 07-31-2008, 03:19 PM   #2
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Mmmmm...scallops and whipped cream, Yum!


lol j/k
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Old 07-31-2008, 03:20 PM   #3
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Yep... I love scallops!
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Old 07-31-2008, 04:59 PM   #4
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Those are lovely scallops....well under the foam. Just kidding, not a fan of foam.
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Old 07-31-2008, 05:04 PM   #5
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They look great
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Old 07-31-2008, 05:50 PM   #6
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IC, what do big scallops like that taste like in comparison to the smaller ones? Are they as sweet and tender?
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Old 08-01-2008, 05:22 AM   #7
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Okay, here are the pics of the uncooked scallop. I used a peeler for size referrence:





Constance, bay and sea scallops have different flavors. To me, bay scallops don't taste anything how a scallop should taste. I love the brinyness and flavor of fresh sea scallops.
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Old 08-01-2008, 09:12 AM   #8
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Wow those are huge. They look to be about the size of my fist.
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Old 08-01-2008, 09:14 AM   #9
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Once again...you've made my mouth water!
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Old 08-01-2008, 10:13 AM   #10
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We're fortunate to get those hockey-puck-size lovelys here as well. The last time I bought them - FOUR came to a pound!!! And they're dry-pack as well, which is the only way I buy scallops these days. Don't need any chemicals added to & leaking out of my scallops, thank you very much - lol!

As far as sweetness & tenderness - they're just as wonderful (if not moreso because of the lack of chemical solution) as their smaller brethren.

My favorite ways of fixing them are to just briefly sear them in a cast-iron pan with a little bit of extra-virgin olive oil, & then either 1) serve them on a bed of baby greens graced with a bit of Asian Ginger Vinegarette or Thai Sweet Chili Sauce, or 2) serve them plated with a dollop of freshly-made basil pesto atop each one, with buttered Orzo pasta & a green salad on the side.
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