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Old 07-18-2009, 02:25 PM   #21
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
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Thanks for the link & the reminder that Amazon sells kitchen stuff! I just ordered a splatter screen (NOT for my dry-pack scallops - lol!!!), but I ordered another company's 15" instead since I'll be able to use it on my large Lodge cast-iron pan as well as my wok. It had 4 good reviews, & since it was $26, I got free shipping as well. Whoopee! Again - thanks for reminding me that I've been wanting to get one for months now!!
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Old 07-18-2009, 05:39 PM   #22
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Granted, I'm not very experienced with scallops (only about a dozen times), but I've found that broiling them makes the splattering a non-issue and it gives them a pleasing brown crust yet still maintains their tenderness. - It's just a thought.
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Old 07-19-2009, 02:46 PM   #23
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If splatter is the problem why not purchase a splatter screen. It is a useful cooking item. Fits most large frying pans or pots and cleans easily. Just thought I'd let you know what I use when splattering oil is a problem.
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