| cenorthamerica@yahoo.com |
I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
with a lot of butter but I end up cutting the scallops into quarts
because I fear they won't cook all the way through. I want the
scallops fried in butter. Can I cook them safely without cutting them
up? If so how long do I cook them, on what temperture and do I stir
them all? How do I know when they are done? The labely says when they
are "opaque". I don't exactly know how to tell that.
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| sarah bennett |
Newsgroups: rec.food.cooking
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cenorthamerica@yahoo.com wrote:
> I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
> with a lot of butter but I end up cutting the scallops into quarts
> because I fear they won't cook all the way through. I want the
> scallops fried in butter. Can I cook them safely without cutting them
> up? If so how long do I cook them, on what temperture and do I stir
> them all? How do I know when they are done? The labely says when they
> are "opaque". I don't exactly know how to tell that.
>
"opaque" means "not translucent anymore".
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
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| jmcquown |
sarah bennett wrote:
> cenorthamerica@yahoo.com wrote:
>> I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
>> with a lot of butter but I end up cutting the scallops into quarts
>> because I fear they won't cook all the way through. I want the
>> scallops fried in butter. Can I cook them safely without cutting them
>> up? If so how long do I cook them, on what temperture and do I stir
>> them all? How do I know when they are done? The labely says when they
>> are "opaque". I don't exactly know how to tell that.
>>
>
> "opaque" means "not translucent anymore".
To further clarify... when you get the scallops (and large are good!), they
are pinkish. When you cook them they turn white which means they are
opaque. I'd say pan-fry in butter (I'd use a blend of 1 Tbs. butter to 1
Tbs. olive oil, myself) over medium heat or flame, turn them after about 3
minutes and cook another 3 minutes, but keep an eye on them.
As everyone always says, don't overcrowd the pan. And you don't want to be
stirring them around a lot unless you have 'hot spots' on the stove or due
to the shape of your pan. You don't want to *brown* them or they will turn
into expensive pieces of rubber. When the scallops turn white with no more
pink, they are opaque and done. And delicious!
Jill
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| sarah bennett |
Newsgroups: rec.food.cooking
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jmcquown wrote:
> sarah bennett wrote:
>
>>cenorthamerica@yahoo.com wrote:
>>
>>>I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
>>>with a lot of butter but I end up cutting the scallops into quarts
>>>because I fear they won't cook all the way through. I want the
>>>scallops fried in butter. Can I cook them safely without cutting them
>>>up? If so how long do I cook them, on what temperture and do I stir
>>>them all? How do I know when they are done? The labely says when they
>>>are "opaque". I don't exactly know how to tell that.
>>>
>>
>>"opaque" means "not translucent anymore".
>
>
> To further clarify... when you get the scallops (and large are good!), they
> are pinkish. When you cook them they turn white which means they are
> opaque. I'd say pan-fry in butter (I'd use a blend of 1 Tbs. butter to 1
> Tbs. olive oil, myself) over medium heat or flame, turn them after about 3
> minutes and cook another 3 minutes, but keep an eye on them.
>
> As everyone always says, don't overcrowd the pan. And you don't want to be
> stirring them around a lot unless you have 'hot spots' on the stove or due
> to the shape of your pan. You don't want to *brown* them or they will turn
> into expensive pieces of rubber. When the scallops turn white with no more
> pink, they are opaque and done. And delicious!
>
> Jill
>
>
thanks Jill, I was being a bitch. :)
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
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| cenorthamerica@yahoo.com |
I know what opaque means. I do not know how to to when they are. I mean
they're white and without cutting them open how do I tell?
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| cenorthamerica@yahoo.com |
I know what opaque means. I do not know how to when they are. I mean
they're white and without cutting them open how do I tell?
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| jmcquown |
cenorthamerica@yahoo.com wrote:
> I know what opaque means. I do not know how to to when they are. I
> mean they're white and without cutting them open how do I tell?
No need to cut them open. You can tell by looking and even touching in the
center. Any pink in the center? Are they firm? Any pink when you turn
them over? Opaque. About 6 minutes total; no longer than 10. Otherwise
you get rubber scallops.
Jill
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| Bob (this one) |
cenorthamerica@yahoo.com wrote:
> I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
> with a lot of butter but I end up cutting the scallops into quarts
> because I fear they won't cook all the way through. I want the
> scallops fried in butter. Can I cook them safely without cutting them
> up? If so how long do I cook them, on what temperture and do I stir
> them all? How do I know when they are done? The labely says when they
> are "opaque". I don't exactly know how to tell that.
Cook them fast and hot if you like a seared surface. Two minutes on a
side in a hot skillet. You can eat scallops raw without safety concerns.
They're a standard feature of sushi, ceviche and escabeche dishes.
All you really want to do is to cook them enough to firm up. If the
centers are still rare, that's fine.
Pastorio
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| Peter Aitken |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:%Vvjf.45548$6y4.29265@bignews3.bellsouth.net...
> sarah bennett wrote:
>> cenorthamerica@yahoo.com wrote:
>>> I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
>>> with a lot of butter but I end up cutting the scallops into quarts
>>> because I fear they won't cook all the way through. I want the
>>> scallops fried in butter. Can I cook them safely without cutting them
>>> up? If so how long do I cook them, on what temperture and do I stir
>>> them all? How do I know when they are done? The labely says when they
>>> are "opaque". I don't exactly know how to tell that.
>>>
>>
>> "opaque" means "not translucent anymore".
>
> To further clarify... when you get the scallops (and large are good!),
> they
> are pinkish. When you cook them they turn white which means they are
> opaque. I'd say pan-fry in butter (I'd use a blend of 1 Tbs. butter to 1
> Tbs. olive oil, myself) over medium heat or flame, turn them after about 3
> minutes and cook another 3 minutes, but keep an eye on them.
>
> As everyone always says, don't overcrowd the pan. And you don't want to
> be
> stirring them around a lot unless you have 'hot spots' on the stove or due
> to the shape of your pan. You don't want to *brown* them or they will
> turn
> into expensive pieces of rubber. When the scallops turn white with no
> more
> pink, they are opaque and done. And delicious!
>
> Jill
>
>
I disagree about the browning. A properly done pan searing gives you
scallops that are lightly browned on the outside and just done on the
inside, absolutely perfect.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
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| Dee Randall |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
> cenorthamerica@yahoo.com wrote:
>> I know what opaque means. I do not know how to to when they are. I
>> mean they're white and without cutting them open how do I tell?
>
> No need to cut them open. You can tell by looking and even touching in
> the
> center. Any pink in the center? Are they firm? Any pink when you turn
> them over? Opaque. About 6 minutes total; no longer than 10. Otherwise
> you get rubber scallops.
>
> Jill
>
Jill, I've not seen any pink scallops. Should I eyeball them closer to
observe a pinkish tint? They look more on the greyish side than pink to me.
Thanks,
Dee Dee
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| Bob (this one) |
Dee Randall wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
>
>> cenorthamerica@yahoo.com wrote:
>>
>>> I know what opaque means. I do not know how to to when they are.
>>> I mean they're white and without cutting them open how do I tell?
>>>
>> No need to cut them open. You can tell by looking and even
>> touching in the center. Any pink in the center? Are they firm?
>> Any pink when you turn them over? Opaque. About 6 minutes total;
>> no longer than 10. Otherwise you get rubber scallops.
>>
> Jill, I've not seen any pink scallops. Should I eyeball them closer
> to observe a pinkish tint? They look more on the greyish side than
> pink to me.
Different varieties will be differently colored. Few will be pink. Some
will have a pink "fringe" which is perfectly edible.
Pastorio
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| Peter Aitken |
"Bob (this one)" <Bob@nospam.com> wrote in message
news:11ou1ds7cde7j31@corp.supernews.com...
> Dee Randall wrote:
>> "jmcquown" <jmcquown@bellsouth.net> wrote in message
>> news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
>>
>>> cenorthamerica@yahoo.com wrote:
>>>
>>>> I know what opaque means. I do not know how to to when they are.
>>>> I mean they're white and without cutting them open how do I tell?
>>>>
>>> No need to cut them open. You can tell by looking and even
>>> touching in the center. Any pink in the center? Are they firm?
>>> Any pink when you turn them over? Opaque. About 6 minutes total;
>>> no longer than 10. Otherwise you get rubber scallops.
>>>
>> Jill, I've not seen any pink scallops. Should I eyeball them closer
>> to observe a pinkish tint? They look more on the greyish side than
>> pink to me.
>
> Different varieties will be differently colored. Few will be pink. Some
> will have a pink "fringe" which is perfectly edible.
>
> Pastorio
And scallops that are all pure white when raw should be avoided. They have
been soaked in a phosphate solution to improve shelf life and it makes them
watery and almost impossible to sear properly.
--
Peter Aitken
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| ~patches~ |
cenorthamerica@yahoo.com wrote:
> I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
> with a lot of butter but I end up cutting the scallops into quarts
> because I fear they won't cook all the way through. I want the
> scallops fried in butter. Can I cook them safely without cutting them
> up? If so how long do I cook them, on what temperture and do I stir
> them all? How do I know when they are done? The labely says when they
> are "opaque". I don't exactly know how to tell that.
>
Opague means you can't see through them as opposed to being able to see
shadows though them as they would be if undercooked. The scallops
should be a creamy white instead of a thinned skim milk look. Be
careful not to overcook them or they will be rubbery. Scallops cooked
in garlic butter are a real delight.
|
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| ~patches~ |
sarah bennett wrote:
> cenorthamerica@yahoo.com wrote:
>
>> I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
>> with a lot of butter but I end up cutting the scallops into quarts
>> because I fear they won't cook all the way through. I want the
>> scallops fried in butter. Can I cook them safely without cutting them
>> up? If so how long do I cook them, on what temperture and do I stir
>> them all? How do I know when they are done? The labely says when they
>> are "opaque". I don't exactly know how to tell that.
>>
>
> "opaque" means "not translucent anymore".
>
It seems to me the OP was asking valid questions. Perhaps he or she
does not know what opague and translucent means in reference to seafood?
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| ~patches~ |
cenorthamerica@yahoo.com wrote:
> I know what opaque means. I do not know how to to when they are. I mean
> they're white and without cutting them open how do I tell?
>
What you could do until you get a feel for the timing is when you think
they should be ready, cut one to see if it is white throughout. After
you've made scallops a few times, you'll have the timing so you won't
have to cut one open.
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| Bob (this one) |
Peter Aitken wrote:
> "Bob (this one)" <Bob@nospam.com> wrote in message
> news:11ou1ds7cde7j31@corp.supernews.com...
>
>>Dee Randall wrote:
>>
>>>"jmcquown" <jmcquown@bellsouth.net> wrote in message
>>>news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
>>>
>>>
>>>>cenorthamerica@yahoo.com wrote:
>>>>
>>>>
>>>>>I know what opaque means. I do not know how to to when they are.
>>>>>I mean they're white and without cutting them open how do I tell?
>>>>>
>>>>
>>>>No need to cut them open. You can tell by looking and even
>>>>touching in the center. Any pink in the center? Are they firm?
>>>>Any pink when you turn them over? Opaque. About 6 minutes total;
>>>>no longer than 10. Otherwise you get rubber scallops.
>>>>
>>>
>>>Jill, I've not seen any pink scallops. Should I eyeball them closer
>>>to observe a pinkish tint? They look more on the greyish side than
>>>pink to me.
>>
>>Different varieties will be differently colored. Few will be pink. Some
>>will have a pink "fringe" which is perfectly edible.
>>
>>Pastorio
>
> And scallops that are all pure white when raw should be avoided. They have
> been soaked in a phosphate solution to improve shelf life and it makes them
> watery and almost impossible to sear properly.
Not necessarily, in my experience. The ones that have been soaked are
called "washed" and are obvious from the milky liquid that gathers
around them as they leak or "purge" the solution. Scallops will be a
warm, creamy white color - sometimes almost beige - or lightly tinged
with orange, or a pale pink, washed or not.
Pastorio
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| Peter Aitken |
"Bob (this one)" <Bob@nospam.com> wrote in message
news:11ou64qlhiaga88@corp.supernews.com...
> Peter Aitken wrote:
>> "Bob (this one)" <Bob@nospam.com> wrote in message
>> news:11ou1ds7cde7j31@corp.supernews.com...
>>
>>>Dee Randall wrote:
>>>
>>>>"jmcquown" <jmcquown@bellsouth.net> wrote in message
>>>>news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
>>>>
>>>>
>>>>>cenorthamerica@yahoo.com wrote:
>>>>>
>>>>>
>>>>>>I know what opaque means. I do not know how to to when they are.
>>>>>>I mean they're white and without cutting them open how do I tell?
>>>>>>
>>>>>
>>>>>No need to cut them open. You can tell by looking and even
>>>>>touching in the center. Any pink in the center? Are they firm?
>>>>>Any pink when you turn them over? Opaque. About 6 minutes total;
>>>>>no longer than 10. Otherwise you get rubber scallops.
>>>>>
>>>>
>>>>Jill, I've not seen any pink scallops. Should I eyeball them closer
>>>>to observe a pinkish tint? They look more on the greyish side than
>>>>pink to me.
>>>
>>>Different varieties will be differently colored. Few will be pink. Some
>>>will have a pink "fringe" which is perfectly edible.
>>>
>>>Pastorio
>>
>> And scallops that are all pure white when raw should be avoided. They
>> have been soaked in a phosphate solution to improve shelf life and it
>> makes them watery and almost impossible to sear properly.
>
> Not necessarily, in my experience. The ones that have been soaked are
> called "washed" and are obvious from the milky liquid that gathers around
> them as they leak or "purge" the solution. Scallops will be a warm, creamy
> white color - sometimes almost beige - or lightly tinged with orange, or a
> pale pink, washed or not.
>
> Pastorio
I think you need to do a little research. First of all it is "wet" scallops,
not washed, versus dry (unsoaked). Every authority I have seen says the wet
ones are "stark white" and sometimes unusually plump looking. The slight
color variations that you describe are the diagnosis of dry scallops. Dry
scallops can still leak liquid, but it's their natural juices and not a
tripolyphiosphate solution.
--
Peter Aitken
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| OmManiPadmeOmelet |
In article <11ou64qlhiaga88@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Peter Aitken wrote:
> > "Bob (this one)" <Bob@nospam.com> wrote in message
> > news:11ou1ds7cde7j31@corp.supernews.com...
> >
> >>Dee Randall wrote:
> >>
> >>>"jmcquown" <jmcquown@bellsouth.net> wrote in message
> >>>news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
> >>>
> >>>
> >>>>cenorthamerica@yahoo.com wrote:
> >>>>
> >>>>
> >>>>>I know what opaque means. I do not know how to to when they are.
> >>>>>I mean they're white and without cutting them open how do I tell?
> >>>>>
> >>>>
> >>>>No need to cut them open. You can tell by looking and even
> >>>>touching in the center. Any pink in the center? Are they firm?
> >>>>Any pink when you turn them over? Opaque. About 6 minutes total;
> >>>>no longer than 10. Otherwise you get rubber scallops.
> >>>>
> >>>
> >>>Jill, I've not seen any pink scallops. Should I eyeball them closer
> >>>to observe a pinkish tint? They look more on the greyish side than
> >>>pink to me.
> >>
> >>Different varieties will be differently colored. Few will be pink. Some
> >>will have a pink "fringe" which is perfectly edible.
> >>
> >>Pastorio
> >
> > And scallops that are all pure white when raw should be avoided. They have
> > been soaked in a phosphate solution to improve shelf life and it makes them
> > watery and almost impossible to sear properly.
>
> Not necessarily, in my experience. The ones that have been soaked are
> called "washed" and are obvious from the milky liquid that gathers
> around them as they leak or "purge" the solution. Scallops will be a
> warm, creamy white color - sometimes almost beige - or lightly tinged
> with orange, or a pale pink, washed or not.
>
> Pastorio
I like to get the ones still in the shell.
With roe.
;-d
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Sheldon |
~patches~ wrote:
> cenorthamerica@yahoo.com wrote:
>
> > I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
> > with a lot of butter but I end up cutting the scallops into quarts
> > because I fear they won't cook all the way through. I want the
> > scallops fried in butter. Can I cook them safely without cutting them
> > up? If so how long do I cook them, on what temperture and do I stir
> > them all? How do I know when they are done? The labely says when they
> > are "opaque". I don't exactly know how to tell that.
> >
>
> Opague means you can't see through them as opposed to being able to see
> shadows though them as they would be if undercooked. The scallops
> should be a creamy white instead of a thinned skim milk look. Be
> careful not to overcook them or they will be rubbery. Scallops cooked
> in garlic butter are a real delight.
It's "opaQue", folks.
The easiest and best way to cook scallops is to dust lightly with
seasoned flour and deep fry, about 3 minutes at 365=BAF... do not
overload fryer.
Next best method is skewered and grilled... my favorite... intersperse
with shrimp of equal size... when shrimp turn pink scallops are done
too.
Pan fried is the riskiest, most likely to stew/overcook... pan fry one
scallop less than inch diameter of pan (9" pan - 8 scallops), and
choose carefully that all are of equal size/thickness. Stir fried in a
wok is probaby the best way to pan fry scallops... again, do not
overload and if possible cook together with equal sized shrimp to
indicate doneness.
Best no-fail method to test scallop doneness is with an instant-read
skate key! hehe
http://www.gerritsenmemories.com/to...eous/skates.htm
Sheldon
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| Sheldon |
OmManiPadmeOmelet wrote:
> >
> I like to get the ones still in the shell.
>
> With roe.
Whaddaya 'spect from a seafood nympho. hehe
Shelldon Milt
|
|
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| OmManiPadmeOmelet |
In article <1133454757.764186.231060@g44g2000cwa.googlegroups.com>,
"Sheldon" <PENMART01@aol.com> wrote:
> ~patches~ wrote:
> > cenorthamerica@yahoo.com wrote:
> >
> > > I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
> > > with a lot of butter but I end up cutting the scallops into quarts
> > > because I fear they won't cook all the way through. I want the
> > > scallops fried in butter. Can I cook them safely without cutting them
> > > up? If so how long do I cook them, on what temperture and do I stir
> > > them all? How do I know when they are done? The labely says when they
> > > are "opaque". I don't exactly know how to tell that.
> > >
> >
> > Opague means you can't see through them as opposed to being able to see
> > shadows though them as they would be if undercooked. The scallops
> > should be a creamy white instead of a thinned skim milk look. Be
> > careful not to overcook them or they will be rubbery. Scallops cooked
> > in garlic butter are a real delight.
>
> It's "opaQue", folks.
>
> The easiest and best way to cook scallops is to dust lightly with
> seasoned flour and deep fry, about 3 minutes at 365ºF... do not
> overload fryer.
>
> Next best method is skewered and grilled... my favorite... intersperse
> with shrimp of equal size... when shrimp turn pink scallops are done
> too.
Oh gods!
When's dinner!?!? ;-)
Hope you add a few skewered fresh mushrooms to that!
>
> Pan fried is the riskiest, most likely to stew/overcook... pan fry one
> scallop less than inch diameter of pan (9" pan - 8 scallops), and
> choose carefully that all are of equal size/thickness. Stir fried in a
> wok is probaby the best way to pan fry scallops... again, do not
> overload and if possible cook together with equal sized shrimp to
> indicate doneness.
That's a good idea.
I have had problems with too much water cooking out of scallops!
Ruins them IMHO.
I might have to fire up the grill tho' and do that instead.
Have bamboo or stainless steel skewers on hand.
>
> Best no-fail method to test scallop doneness is with an instant-read
> skate key! hehe
>
> http://www.gerritsenmemories.com/to...eous/skates.htm
>
> Sheldon
>
Bad boy. <giggles>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <1133455056.220865.181240@g14g2000cwa.googlegroups.com>,
"Sheldon" <PENMART01@aol.com> wrote:
> OmManiPadmeOmelet wrote:
> > >
> > I like to get the ones still in the shell.
> >
> > With roe.
>
> Whaddaya 'spect from a seafood nympho. hehe
>
> Shelldon Milt
>
<slurp>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| jmcquown |
Dee Randall wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
>> cenorthamerica@yahoo.com wrote:
>>> I know what opaque means. I do not know how to to when they are. I
>>> mean they're white and without cutting them open how do I tell?
>>
>> No need to cut them open. You can tell by looking and even touching
>> in the
>> center. Any pink in the center? Are they firm? Any pink when you
>> turn them over? Opaque. About 6 minutes total; no longer than 10.
>> Otherwise you get rubber scallops.
>>
>> Jill
>>
> Jill, I've not seen any pink scallops. Should I eyeball them closer
> to observe a pinkish tint? They look more on the greyish side than
> pink to me. Thanks,
> Dee Dee
Okay, you're right. They look pinkish grey to me, not pink, not really
white, either. They aren't pink. But they aren't white, either. God, it's
hard to describe uncooked translucent seafood!
Jill
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| Sheldon |
OmManiPadmeOmelet wrote:
> In article <1133454757.764186.231060@g44g2000cwa.googlegroups.com>,
> "Sheldon" <PENMART01@aol.com> wrote:
>
> > ~patches~ wrote:
> > > cenorthamerica@yahoo.com wrote:
> > >
> > > > I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
> > > > with a lot of butter but I end up cutting the scallops into quarts
> > > > because I fear they won't cook all the way through. I want the
> > > > scallops fried in butter. Can I cook them safely without cutting th=
em
> > > > up? If so how long do I cook them, on what temperture and do I stir
> > > > them all? How do I know when they are done? The labely says when th=
ey
> > > > are "opaque". I don't exactly know how to tell that.
> > > >
> > >
> > > Opague means you can't see through them as opposed to being able to s=
ee
> > > shadows though them as they would be if undercooked. The scallops
> > > should be a creamy white instead of a thinned skim milk look. Be
> > > careful not to overcook them or they will be rubbery. Scallops cooked
> > > in garlic butter are a real delight.
> >
> > It's "opaQue", folks.
> >
> > The easiest and best way to cook scallops is to dust lightly with
> > seasoned flour and deep fry, about 3 minutes at 365=BAF... do not
> > overload fryer.
> >
> > Next best method is skewered and grilled... my favorite... intersperse
> > with shrimp of equal size... when shrimp turn pink scallops are done
> > too.
>
> Oh gods!
> When's dinner!?!? ;-)
> Hope you add a few skewered fresh mushrooms to that!
NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
take-out doesn't mix 'shrooms with seafood... the flavor of either
cancels out the othere, they definitely do not complement each other
And naturally no rennin containing products either, NO CHEESE with
SEAFOOD... even yer dumbest crudest filthiest dago knows not to
sprinkle parmesan on the posteriorghetti n' scungilis... yoose wanta
c-menta shooze?
Sheldon Fongool
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| Susan |
x-no-archive: yes
jmcquown wrote:
> Dee Randall wrote:
>
>>"jmcquown" <jmcquown@bellsouth.net> wrote in message
>>news:uHwjf.45561$6y4.26360@bignews3.bellsouth.net...
>>
>>>cenorthamerica@yahoo.com wrote:
>>>
>>>>I know what opaque means. I do not know how to to when they are. I
>>>>mean they're white and without cutting them open how do I tell?
>>>
>>>No need to cut them open. You can tell by looking and even touching
>>>in the
>>>center. Any pink in the center? Are they firm? Any pink when you
>>>turn them over? Opaque. About 6 minutes total; no longer than 10.
>>>Otherwise you get rubber scallops.
>>>
>>>Jill
>>>
>>
>>Jill, I've not seen any pink scallops. Should I eyeball them closer
>>to observe a pinkish tint? They look more on the greyish side than
>>pink to me. Thanks,
>>Dee Dee
>
>
> Okay, you're right. They look pinkish grey to me, not pink, not really
> white, either. They aren't pink. But they aren't white, either. God, it's
> hard to describe uncooked translucent seafood!
>
> Jill
>
>
To me, the raw ones look like skim milk, the cooked ones more like whole
milk or cream. They cook up pretty fast, no matter what the method.
They should feel firm in the center under finger pressure, but still
give a bit. Fully firm and they're way past done.
Susan
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| aem |
Sheldon wrote:
>
> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> take-out doesn't mix 'shrooms with seafood... the flavor of either
> cancels out the othere, they definitely do not complement each other
> And naturally no rennin containing products either, NO CHEESE with
> SEAFOOD...
You've been on this kick for a while now. I'll grant you that French
and Italian cuisines traditionally do not mix cheese and seafood.
That's about as far as it goes. Extending this to no mushrooms with
seafood doesn't have even that much basis. If you tried this classic
recipe you'd give up the idea immediately: -aem
Singapore Curry Rice Noodles (from Grace Young)
In Singapore ....almost every restaurant serves mai fun - rice
vermicelli or rice sticks - stir-fried with curry powder, baby shrimp,
scallions, celery, and Chinese mushrooms, for this is one of
Singapore's most famous dishes. The trick in preparing the dried
noodles is to soak them in cold water until they soften before cooking
them. When first placed in cold water they are hard and brittle but
after twenty to thirty minutes they will feel as soft as if they've
been cooked. Drain the noodles well before stir-frying.
4 Chinese dried mushrooms
8 ounces rice vermicelli (mai fun)
2 tablespoons Shao Hsing rice cooking wine [or vermouth, or sherry]
1 1/2 teaspoons sugar [or less]
1/2 teaspoon salt
3 tablespoons vegetable oil
4 ounces small shrimp, shelled and deveined [raw, may be thawed from
frozen]
1/2 cup finely shredded scallions
1 cup thinly sliced celery
2 teaspoons Madras curry powder [or Madras curry paste]
3/4 cup Homemade Chicken Broth [or low sodium bought broth]
4 ounces Chinese Barbecued Pork, store-bought or homemade, cut into
julienne
In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30
minutes, or until softened. Drain and squeeze dry, reserving soaking
liquid. Cut off and discard stems and thinly slice the caps.
In a large bowl, soak the rice noodles in enough cold water to cover to
20 to 30 minutes, or until noodles are limp and softened. Drain in a
colander and set aside. In a small bowl, combine the soy sauce, rice
wine, sugar, and salt. Set aside.
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot
but not smoking. Add 1 tablespoon vegetable oil and the shrimp, and
stir-fry 10 seconds. Add the scallions and stir-fry 30 seconds, or
until shrimp have just turned orange but are not cooked through.
Transfer the shrimp mixture to a plate and set aside.
Add the remaining 2 tablespoon vegetable oil, celery, and sliced
mushrooms, and stir-fry 30 seconds. Add the curry powder and stir-fry
10 seconds, or until fragrant. Restir soy sauce mixture and swirl it
into the wok. Add the chicken broth, reserved mushroom soaking liquid,
and 1/3 cup cold water, and bring to a boil over high heat.
Add the drained rice noodles and return to a boil, stirring noodles to
completely coat in curry mixture. Cover and cook over medium-high heat
2 to 3 minutes, stirring occasionally, until noodles are just tender.
Add the shrimp and barbecued pork, and cook, stirring, 1 to 2 minutes,
or until shrimp are just cooked through and liquid has been absorbed by
the noodles. Serve immediately.
Serves 4 to 6 as part of a multicourse meal.
The Wisdom of the Chinese Recipe by Grace Young
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| Peter Aitken |
"aem" <aem_again@yahoo.com> wrote in message
news:1133461128.170162.259500@z14g2000cwz.googlegroups.com...
>
> Sheldon wrote:
>>
>> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
>> take-out doesn't mix 'shrooms with seafood... the flavor of either
>> cancels out the othere, they definitely do not complement each other
>> And naturally no rennin containing products either, NO CHEESE with
>> SEAFOOD...
>
> You've been on this kick for a while now. I'll grant you that French
> and Italian cuisines traditionally do not mix cheese and seafood.
> That's about as far as it goes. Extending this to no mushrooms with
> seafood doesn't have even that much basis. If you tried this classic
> recipe you'd give up the idea immediately: -aem
>
>
Someone should tell sheldoon that we all know he is a nitwit - he does not
have to keep proving it. No mushrooms with seafood! That's rich. Next it'll
be no basil with tomatoes or no garlic with eggplant.
--
Peter Aitken
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| Sheldon |
aem wrote:
> Sheldon wrote:
> >
> > NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> > take-out doesn't mix 'shrooms with seafood... the flavor of either
> > cancels out the othere, they definitely do not complement each other
> > And naturally no rennin containing products either, NO CHEESE with
> > SEAFOOD...
>
> You've been on this kick for a while now. I'll grant you that French
> and Italian cuisines traditionally do not mix cheese and seafood.
> That's about as far as it goes. Extending this to no mushrooms with
> seafood doesn't have even that much basis. If you tried this classic
> recipe you'd give up the idea immediately: -aem
>
>
> Singapore Curry Rice Noodles (from Grace Young)
>
> The Wisdom of the Chinese Recipe by Grace Young
-aem & Grace Young... Taste In Ass Disease
Sheldon Chronic
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| Sheldon |
Peter Aitken wrote:
> "aem" <aem_again@yahoo.com> wrote in message
> news:1133461128.170162.259500@z14g2000cwz.googlegroups.com...
> >
> > Sheldon wrote:
> >>
> >> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> >> take-out doesn't mix 'shrooms with seafood... the flavor of either
> >> cancels out the othere, they definitely do not complement each other
> >> And naturally no rennin containing products either, NO CHEESE with
> >> SEAFOOD...
> >
> > You've been on this kick for a while now. I'll grant you that French
> > and Italian cuisines traditionally do not mix cheese and seafood.
> > That's about as far as it goes. Extending this to no mushrooms with
> > seafood doesn't have even that much basis. If you tried this classic
> > recipe you'd give up the idea immediately: -aem
> >
> >
>
>No mushrooms with seafood!
'Zactly! Peter Aitken Taste In Ass Disease II
Sheldon Chronic
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| Bob (this one) |
Peter Aitken wrote:
> "Bob (this one)" <Bob@nospam.com> wrote
>
>>Peter Aitken wrote:
>>
>>>"Bob (this one)" <Bob@nospam.com> wrote
>>>
>>>>Dee Randall wrote:
>>>>
>>>>>"jmcquown" <jmcquown@bellsouth.net> wrote
>>>>>
>>>>>>cenorthamerica@yahoo.com wrote:
>>>>>>
>>>>>>>I know what opaque means. I do not know how to to when they are.
>>>>>>>I mean they're white and without cutting them open how do I tell?
>>>>>>>
>>>>>>
>>>>>>No need to cut them open. You can tell by looking and even
>>>>>>touching in the center. Any pink in the center? Are they firm?
>>>>>>Any pink when you turn them over? Opaque. About 6 minutes total;
>>>>>>no longer than 10. Otherwise you get rubber scallops.
>>>>>>
>>>>>
>>>>>Jill, I've not seen any pink scallops. Should I eyeball them closer
>>>>>to observe a pinkish tint? They look more on the greyish side than
>>>>>pink to me.
>>>>
>>>>Different varieties will be differently colored. Few will be pink. Some
>>>>will have a pink "fringe" which is perfectly edible.
>>>
>>>And scallops that are all pure white when raw should be avoided. They
>>>have been soaked in a phosphate solution to improve shelf life and it
>>>makes them watery and almost impossible to sear properly.
>>
>>Not necessarily, in my experience. The ones that have been soaked are
>>called "washed" and are obvious from the milky liquid that gathers around
>>them as they leak or "purge" the solution. Scallops will be a warm, creamy
>>white color - sometimes almost beige - or lightly tinged with orange, or a
>>pale pink, washed or not.
>
> I think you need to do a little research. First of all it is "wet" scallops,
> not washed, versus dry (unsoaked). Every authority I have seen says the wet
> ones are "stark white" and sometimes unusually plump looking. The slight
> color variations that you describe are the diagnosis of dry scallops. Dry
> scallops can still leak liquid, but it's their natural juices and not a
> tripolyphiosphate solution.
Peter, I'm not going to get into it with you. I've been buying scallops
for my restaurants since the 70's from professional vendors who taught
me their vocabulary and showed me what to look for when their
competitors tried to mess with me. I've been on boats when they were
dredged and I've cut them out of shells; both sea and bay scallops. In
my restaurants, I served whole scallops in the shells (complete with
roe) that I had flown to me from the Fulton Fish Market when it was in
lower Manhattan. I don't need to consult online authorities now, I've
been dealing with seafood experts for 30 years.
Pastorio
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| Peter Aitken |
"Bob (this one)" <Bob@nospam.com> wrote in message
news:11oun9vcdbtld06@corp.supernews.com...
> Peter Aitken wrote:
>> "Bob (this one)" <Bob@nospam.com> wrote
>>>Peter Aitken wrote:
>>>
>>>>"Bob (this one)" <Bob@nospam.com> wrote
>>>>
>>>>>Dee Randall wrote:
>>>>>
>>>>>>"jmcquown" <jmcquown@bellsouth.net> wrote
>>>>>>>cenorthamerica@yahoo.com wrote:
>>>>>>>
>>>>>>>>I know what opaque means. I do not know how to to when they are.
>>>>>>>>I mean they're white and without cutting them open how do I tell?
>>>>>>>>
>>>>>>>
>>>>>>>No need to cut them open. You can tell by looking and even
>>>>>>>touching in the center. Any pink in the center? Are they firm?
>>>>>>>Any pink when you turn them over? Opaque. About 6 minutes total;
>>>>>>>no longer than 10. Otherwise you get rubber scallops.
>>>>>>>
>>>>>>
>>>>>>Jill, I've not seen any pink scallops. Should I eyeball them closer
>>>>>>to observe a pinkish tint? They look more on the greyish side than
>>>>>>pink to me.
>>>>>
>>>>>Different varieties will be differently colored. Few will be pink. Some
>>>>>will have a pink "fringe" which is perfectly edible.
>>>>
>>>>And scallops that are all pure white when raw should be avoided. They
>>>>have been soaked in a phosphate solution to improve shelf life and it
>>>>makes them watery and almost impossible to sear properly.
>>>
>>>Not necessarily, in my experience. The ones that have been soaked are
>>>called "washed" and are obvious from the milky liquid that gathers around
>>>them as they leak or "purge" the solution. Scallops will be a warm,
>>>creamy white color - sometimes almost beige - or lightly tinged with
>>>orange, or a pale pink, washed or not.
>>
>> I think you need to do a little research. First of all it is "wet"
>> scallops, not washed, versus dry (unsoaked). Every authority I have seen
>> says the wet ones are "stark white" and sometimes unusually plump
>> looking. The slight color variations that you describe are the diagnosis
>> of dry scallops. Dry scallops can still leak liquid, but it's their
>> natural juices and not a tripolyphiosphate solution.
>
> Peter, I'm not going to get into it with you. I've been buying scallops
> for my restaurants since the 70's from professional vendors who taught me
> their vocabulary and showed me what to look for when their competitors
> tried to mess with me. I've been on boats when they were dredged and I've
> cut them out of shells; both sea and bay scallops. In my restaurants, I
> served whole scallops in the shells (complete with roe) that I had flown
> to me from the Fulton Fish Market when it was in lower Manhattan. I don't
> need to consult online authorities now, I've been dealing with seafood
> experts for 30 years.
>
> Pastorio
Please excuse me, I forgot that you are the World's Chief Expert on food and
that no matter how many authorities disagree with you, they are wrong and
you are right.
--
Peter Aitken
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| OmManiPadmeOmelet |
In article <1133459200.127535.191580@g47g2000cwa.googlegroups.com>,
"Sheldon" <PENMART01@aol.com> wrote:
> OmManiPadmeOmelet wrote:
> > In article <1133454757.764186.231060@g44g2000cwa.googlegroups.com>,
> > "Sheldon" <PENMART01@aol.com> wrote:
> >
> > > ~patches~ wrote:
> > > > cenorthamerica@yahoo.com wrote:
> > > >
> > > > > I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
> > > > > with a lot of butter but I end up cutting the scallops into quarts
> > > > > because I fear they won't cook all the way through. I want the
> > > > > scallops fried in butter. Can I cook them safely without cutting them
> > > > > up? If so how long do I cook them, on what temperture and do I stir
> > > > > them all? How do I know when they are done? The labely says when they
> > > > > are "opaque". I don't exactly know how to tell that.
> > > > >
> > > >
> > > > Opague means you can't see through them as opposed to being able to see
> > > > shadows though them as they would be if undercooked. The scallops
> > > > should be a creamy white instead of a thinned skim milk look. Be
> > > > careful not to overcook them or they will be rubbery. Scallops cooked
> > > > in garlic butter are a real delight.
> > >
> > > It's "opaQue", folks.
> > >
> > > The easiest and best way to cook scallops is to dust lightly with
> > > seasoned flour and deep fry, about 3 minutes at 365ºF... do not
> > > overload fryer.
> > >
> > > Next best method is skewered and grilled... my favorite... intersperse
> > > with shrimp of equal size... when shrimp turn pink scallops are done
> > > too.
> >
> > Oh gods!
> > When's dinner!?!? ;-)
> > Hope you add a few skewered fresh mushrooms to that!
>
> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> take-out doesn't mix 'shrooms with seafood... the flavor of either
> cancels out the othere, they definitely do not complement each other
I don't agree...
Sautee'd shrimp and sliced oyster mushrooms are the gods in butter,
olive oil and just a little garlic. Add some quick fried paper thin
strips of rare beef (preferably one of the better cuts) to that and off
you go.
> And naturally no rennin containing products either, NO CHEESE with
> SEAFOOD...
That I agree with.
Cheese overwhelms the delicate, sweet flavor of most seafoods.
But I truly do adore fungi with seafood!
The mild flavor of the right mushrooms is VERY complimentary.
Unless you are a mushroom hater??????
I know there are plenty of _those_ out there. <lol>
And I pity y'all. ;-)
In fact, I have plans to purchase a fresh frozen dungeness crab, pick
all the meat out and mix it with various stuff and stuff that inside of
some large portabello mushroom caps and grill them in the electric
grill. ;-d No surimi! Gotta be real crab.
> even yer dumbest crudest filthiest dago knows not to
> sprinkle parmesan on the posteriorghetti n' scungilis... yoose wanta
> c-menta shooze?
>
> Sheldon Fongool
I'd say shel' the mushroom hater? :-)
>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <PkHjf.1746$ev6.88865@twister.southeast.rr.com>,
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
> "aem" <aem_again@yahoo.com> wrote in message
> news:1133461128.170162.259500@z14g2000cwz.googlegroups.com...
> >
> > Sheldon wrote:
> >>
> >> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> >> take-out doesn't mix 'shrooms with seafood... the flavor of either
> >> cancels out the othere, they definitely do not complement each other
> >> And naturally no rennin containing products either, NO CHEESE with
> >> SEAFOOD...
> >
> > You've been on this kick for a while now. I'll grant you that French
> > and Italian cuisines traditionally do not mix cheese and seafood.
> > That's about as far as it goes. Extending this to no mushrooms with
> > seafood doesn't have even that much basis. If you tried this classic
> > recipe you'd give up the idea immediately: -aem
> >
> >
>
> Someone should tell sheldoon that we all know he is a nitwit - he does not
> have to keep proving it. No mushrooms with seafood! That's rich. Next it'll
> be no basil with tomatoes or no garlic with eggplant.
Indeed... ;-)
When I make those crab stuffed portabello caps, I'll be making the
recipe up as I go along (as usual). If it comes out well, I'll take a
picture and post it and the recipe.
Should be good!
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <11oun9vcdbtld06@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Peter, I'm not going to get into it with you. I've been buying scallops
> for my restaurants since the 70's from professional vendors who taught
> me their vocabulary and showed me what to look for when their
> competitors tried to mess with me. I've been on boats when they were
> dredged and I've cut them out of shells; both sea and bay scallops. In
> my restaurants, I served whole scallops in the shells (complete with
> roe) that I had flown to me from the Fulton Fish Market when it was in
> lower Manhattan. I don't need to consult online authorities now, I've
> been dealing with seafood experts for 30 years.
>
> Pastorio
I've only found them in the shell with roe at the store once... :-)
OH my gods, they were worth every penny! I'd get them again in a
heartbeat!
The last two times I've bought scallops, we had to take them back to the
store. They had a chemical smell and were bitter as hell. Totally nasty!
And we cooked them as soon as we got them home.
What could have caused this? It's made me afraid to purchase them again
so it's been a few years since I've been able to enjoy scallops.
The nasty ones came from the local grocery store.
Any idea Bob?
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Bob Terwilliger |
Sheldon wrote:
> The easiest and best way to cook scallops is to dust lightly with seasoned
> flour and deep fry, about 3 minutes at 365ºF... do not overload fryer.
>
> Next best method is skewered and grilled... my favorite... intersperse
> with shrimp of equal size... when shrimp turn pink scallops are done too.
>
> Pan fried is the riskiest, most likely to stew/overcook... pan fry one
> scallop less than inch diameter of pan (9" pan - 8 scallops), and choose
> carefully that all are of equal size/thickness. Stir fried in a wok is
> probaby the best way to pan fry scallops... again, do not overload and if
> possible cook together with equal sized shrimp to indicate doneness.
It's PROBABLY, folks, not "probaby."
I don't find fault with any of that when it comes to cooking scallops of
normal size, but the OP specified that she's cooking LARGE scallops.
Deep-frying won't work well, nor will grilling. In fact, ANY high-heat
method is doomed to failure when you're dealing with large scallops, because
the heat doesn't penetrate to the interior until the exterior is overcooked.
The way to cook large scallops is to gently poach them. If you set the
temperature of the poaching liquid to the final temperature you want the
scallops to be (an electric skillet works well for this, and the final
temperature should be about 140°F), then they can't possibly exceed that
temperature and overcook. The poaching liquid can be anything that
complements to mild flavors of the scallops; I like a mixture of seafood
stock, lemon, onion slices, and soy sauce.
Or you could do as the OP is *already* doing and cut the scallops into
smaller pieces, in which case this entire discussion has been a waste of
time. :-)
Hey, here's a recipe which combines scallops with mushrooms, cheese, AND
Alfredo Sauce!
http://www.publix.com/aprons/meals/...&mealGroupId=13
Scallops Saint-Jacques
Ingredients
2 tablespoons garlic butter
6 ounces sliced baby portabella mushrooms (3/4 package)
1 pound bay scallops, thawed and drained
salt and pepper, to taste
large zip-top bag
2 tablespoons flour
1/2 cup white wine
1 cup Alfredo sauce
1/4 cup sour cream
1 (20-ounce) package refrigerated mashed potatoes
cooking spray
1/4 cup shredded Italian cheese blend
2 teaspoons grated Parmesan and Romano cheese
Steps
1. Preheat large sauté pan on medium 2–3 minutes. Melt butter in pan and
swirl to coat. Add (rinsed) mushrooms. Cover and, stirring occasionally,
simmer 3 minutes.
2. Salt and pepper scallops and place in zip-top bag. Add flour; seal
tightly and shake to coat. Move mushrooms to outer edge of pan. Add scallops
to center and sauté, uncovered, 4 minutes, stirring scallops occasionally.
3. Place oven rack 6–8 inches from broiler, then preheat on broil.
4. Stir wine, Alfredo sauce and sour cream into scallops and mushrooms.
Reduce heat to low; cover and, stirring occasionally, simmer 6 minutes.
5. Place potatoes in microwave-safe bowl. Cover and microwave on HIGH 3
minutes.
6. Place four individual baking dishes on large baking sheet; coat each with
cooking spray. Stir potatoes divide equally into baking dishes, moving
potatoes to outer edge creating a pocket in center.
7. Divide scallop mixture evenly into each pocket. Sprinkle each with 1
tablespoon Italian cheese and 1/2 teaspoon Parmesan cheese blend. Broil 4–5
minutes, or until golden brown. Serve.
Bob
"Kike is still used to this day by Jews to describe other Jews who they feel
are low in character. www.jtf.org/why.use.term.kike.htm"
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| Bob Terwilliger |
Sheldon wrote:
> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> take-out doesn't mix 'shrooms with seafood... the flavor of either cancels
> out the othere, they definitely do not complement each other And naturally
> no rennin containing products either, NO CHEESE with SEAFOOD
It's "OTHER," folks, not "othere."
Here's a fantastic and classic French dish containing scallops AND mushrooms
AND cheese:
Coquilles Saint-Jacques
Ingredients:
1 teaspoon lemon juice
1/2 teaspoon salt, dash pepper
2 pounds sea scallops, washed and drained
4 tablespoons butter or margarine
1/4 cup finely chopped onion
1/4 pound sliced mushrooms
1/3 cup flour
1 cup light cream
1/2 cup milk
1 cup grated Gruyere cheese
1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/2 cup dry bread crumbs
2 tablespoons melted butter
Directions:
In medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and salt;
ring to boil. Add scallops; simmer covered, 6 minutes or until tender.
Drain on paper towels. In 4 tablespoons hot butter or margarine in saucepan,
sauté onion and mushrooms until tender. Remove from heat. Stir in flour and
dash of pepper until well blended. Gradually stir in cream and milk. Bring
to boil.
Reduce heat and simmer, stirring frequently, 4-5 minutes or until quite
thick. Add cheese and stir until melted. Remove from heat. Carefully stir in
wine, lemon juice and parsley. Add scallops and mix well. Turn into scallop
shells or a 1 1/2 quart casserole. Mix bread crumbs and melted butter;
sprinkle over the scallops. Place shells on cookie sheet. Broil 4 inches
from heat 2-3 minutes until golden brown.
Looks like Sheldon was wrong. Again, and as usual.
Bob
"Kike is still used to this day by Jews to describe other Jews who they feel
are low in character. www.jtf.org/why.use.term.kike.htm"
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| sarah bennett |
Newsgroups: rec.food.cooking
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Bob Terwilliger wrote:
> Sheldon wrote:
>
>
>>The easiest and best way to cook scallops is to dust lightly with seasoned
>>flour and deep fry, about 3 minutes at 365ºF... do not overload fryer.
>>
>>Next best method is skewered and grilled... my favorite... intersperse
>>with shrimp of equal size... when shrimp turn pink scallops are done too.
>>
>>Pan fried is the riskiest, most likely to stew/overcook... pan fry one
>>scallop less than inch diameter of pan (9" pan - 8 scallops), and choose
>>carefully that all are of equal size/thickness. Stir fried in a wok is
>>probaby the best way to pan fry scallops... again, do not overload and if
>>possible cook together with equal sized shrimp to indicate doneness.
>
>
> It's PROBABLY, folks, not "probaby."
>
> I don't find fault with any of that when it comes to cooking scallops of
> normal size, but the OP specified that she's cooking LARGE scallops.
> Deep-frying won't work well, nor will grilling. In fact, ANY high-heat
> method is doomed to failure when you're dealing with large scallops, because
> the heat doesn't penetrate to the interior until the exterior is overcooked.
> The way to cook large scallops is to gently poach them. If you set the
> temperature of the poaching liquid to the final temperature you want the
> scallops to be (an electric skillet works well for this, and the final
> temperature should be about 140°F), then they can't possibly exceed that
> temperature and overcook. The poaching liquid can be anything that
> complements to mild flavors of the scallops; I like a mixture of seafood
> stock, lemon, onion slices, and soy sauce.
>
> Or you could do as the OP is *already* doing and cut the scallops into
> smaller pieces, in which case this entire discussion has been a waste of
> time. :-)
>
> Hey, here's a recipe which combines scallops with mushrooms, cheese, AND
> Alfredo Sauce!
>
> http://www.publix.com/aprons/meals/...&mealGroupId=13
>
> Scallops Saint-Jacques
> Ingredients
> 2 tablespoons garlic butter
> 6 ounces sliced baby portabella mushrooms (3/4 package)
> 1 pound bay scallops, thawed and drained
> salt and pepper, to taste
> large zip-top bag
> 2 tablespoons flour
> 1/2 cup white wine
> 1 cup Alfredo sauce
> 1/4 cup sour cream
> 1 (20-ounce) package refrigerated mashed potatoes
> cooking spray
> 1/4 cup shredded Italian cheese blend
> 2 teaspoons grated Parmesan and Romano cheese
>
> Steps
>
> 1. Preheat large sauté pan on medium 2–3 minutes. Melt butter in pan and
> swirl to coat. Add (rinsed) mushrooms. Cover and, stirring occasionally,
> simmer 3 minutes.
> 2. Salt and pepper scallops and place in zip-top bag. Add flour; seal
> tightly and shake to coat. Move mushrooms to outer edge of pan. Add scallops
> to center and sauté, uncovered, 4 minutes, stirring scallops occasionally.
> 3. Place oven rack 6–8 inches from broiler, then preheat on broil.
> 4. Stir wine, Alfredo sauce and sour cream into scallops and mushrooms.
> Reduce heat to low; cover and, stirring occasionally, simmer 6 minutes.
> 5. Place potatoes in microwave-safe bowl. Cover and microwave on HIGH 3
> minutes.
> 6. Place four individual baking dishes on large baking sheet; coat each with
> cooking spray. Stir potatoes divide equally into baking dishes, moving
> potatoes to outer edge creating a pocket in center.
> 7. Divide scallop mixture evenly into each pocket. Sprinkle each with 1
> tablespoon Italian cheese and 1/2 teaspoon Parmesan cheese blend. Broil 4–5
> minutes, or until golden brown. Serve.
>
> Bob
> "Kike is still used to this day by Jews to describe other Jews who they feel
> are low in character. www.jtf.org/why.use.term.kike.htm"
>
>
Your link is dead, bob. I can't imagine I'm missing much , though :)
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
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| Reg |
Newsgroups: rec.food.cooking
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Bob Terwilliger wrote:
> I don't find fault with any of that when it comes to cooking scallops of
> normal size, but the OP specified that she's cooking LARGE scallops.
> Deep-frying won't work well, nor will grilling. In fact, ANY high-heat
> method is doomed to failure when you're dealing with large scallops, because
> the heat doesn't penetrate to the interior until the exterior is overcooked.
> The way to cook large scallops is to gently poach them. If you set the
> temperature of the poaching liquid to the final temperature you want the
> scallops to be (an electric skillet works well for this, and the final
> temperature should be about 140°F), then they can't possibly exceed that
> temperature and overcook. The poaching liquid can be anything that
> complements to mild flavors of the scallops; I like a mixture of seafood
> stock, lemon, onion slices, and soy sauce.
I can't agree that high heat cooking won't work well. It depends
on who you talk to. Some people like, or at least don't mind, the
tougher texture created on the surface when you sear or deep fry
sea scallops. I know a lot of people who really like them cooked
that way.
Personally, I prefer them smoked gently at a gentle 180 F.
They come out with the a nice, soft texture like you get when
poaching.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
|
| Bob Terwilliger |
Reg wrote about large scallops:
> Personally, I prefer them smoked gently at a gentle 180 F.
> They come out with the a nice, soft texture like you get when
> poaching.
I was considering adding that to the post where I recommended poaching,
because I figured smoking OUGHT to work, but since I've never had smoked
scallops I didn't want to go out on a limb and recommend smoking. Given
your recommendation maybe I'll give it a try -- assuming I ever see scallops
as large as the OP described! IIRC the OP said that they were 2 1/2 inches
in diameter and 1 1/2 inches high, which is larger than I generally see
around here.
Bob
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| Dave Smith |
Reg wrote:
>
> I can't agree that high heat cooking won't work well. It depends
> on who you talk to. Some people like, or at least don't mind, the
> tougher texture created on the surface when you sear or deep fry
> sea scallops. I know a lot of people who really like them cooked
> that way.
>
I'm one of them :-)
Crank up the heat, let the pan get nice and hot, add a little oil and slap them on
the hot pan for a little bit on each side. They are delicious.
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| aem |
Peter Aitken wrote:
> And scallops that are all pure white when raw should be avoided. They have
> been soaked in a phosphate solution to improve shelf life and it makes them
> watery and almost impossible to sear properly.
>
Yes, the 'wet' or 'soaked' kind are to be avoided if you can. I've
tried to sear them in a hot, dry, nonstick pan and they just sit there
and steam and spit at me. ('Washed' is a term used by some
distributors because they think it makes soaking sound like a positive
thing rather than a negative.) Sodium tripolyphosphate (STP) is used
on most scallops sold in the U.S. Was probably 80 percent ten years
ago, probably less than that now. And you can't always tell by the
color, since there are several types of scallops generally available.
Best is to find a vendor you can trust. Trader Joes labels their
frozen scallops as not having been treated with STP. The Fish King
seafood market I go to for fresh swears they buy and sell only the
'dry' kind. -aem
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| Reg |
Newsgroups: rec.food.cooking
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Bob Terwilliger wrote:
> Reg wrote about large scallops:
>
>>Personally, I prefer them smoked gently at a gentle 180 F.
>>They come out with the a nice, soft texture like you get when
>>poaching.
>
> I was considering adding that to the post where I recommended poaching,
> because I figured smoking OUGHT to work, but since I've never had smoked
> scallops I didn't want to go out on a limb and recommend smoking. Given
> your recommendation maybe I'll give it a try -- assuming I ever see scallops
> as large as the OP described! IIRC the OP said that they were 2 1/2 inches
> in diameter and 1 1/2 inches high, which is larger than I generally see
> around here.
I haven't seen them like that here in the US. The last time I had
a 2.5 inch scallop was in France.
Definitely try smoking them. Give them a light brine, air dry them
to a nice sheen, then smoke until cooked to your liking. They're
GOOD.
I like to scoop them out with a melon baller, top with various
goodies, and serve them on a platter.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
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| Joseph Littleshoes |
Newsgroups: rec.food.cooking
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aem wrote:
> Peter Aitken wrote:
> > And scallops that are all pure white when raw should be avoided.
> They have
> > been soaked in a phosphate solution to improve shelf life and it
> makes them
> > watery and almost impossible to sear properly.
> >
> Yes, the 'wet' or 'soaked' kind are to be avoided if you can.
There is a trick sometimes used with large scallops in restaurants where
they are partially pre cooked in boiling water (or sometimes a white
wine court bouillon) for about 5 minutes then dried and finished by
sautéing in butter and garlic till lightly browned.
---
JL
> I've
> tried to sear them in a hot, dry, nonstick pan and they just sit there
>
> and steam and spit at me. ('Washed' is a term used by some
> distributors because they think it makes soaking sound like a positive
>
> thing rather than a negative.) Sodium tripolyphosphate (STP) is used
>
> on most scallops sold in the U.S. Was probably 80 percent ten years
> ago, probably less than that now. And you can't always tell by the
> color, since there are several types of scallops generally available.
> Best is to find a vendor you can trust. Trader Joes labels their
> frozen scallops as not having been treated with STP. The Fish King
> seafood market I go to for fresh swears they buy and sell only the
> 'dry' kind. -aem
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| sf |
On 1 Dec 2005 18:54:02 -0600, Bob Terwilliger wrote:
> Or you could do as the OP is *already* doing and cut the scallops into
> smaller pieces, in which case this entire discussion has been a waste of
> time. :-)
- and a complete waste of money on the OPs part, since larger scallops
most likely cost more than the smaller ones.
--
Practice safe eating. Always use condiments.
|
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| sf |
On 1 Dec 2005 19:24:03 -0600, Bob Terwilliger wrote:
> Reg wrote about large scallops:
>
> > Personally, I prefer them smoked gently at a gentle 180 F.
> > They come out with the a nice, soft texture like you get when
> > poaching.
>
> I was considering adding that to the post where I recommended poaching,
> because I figured smoking OUGHT to work, but since I've never had smoked
> scallops I didn't want to go out on a limb and recommend smoking. Given
> your recommendation maybe I'll give it a try -- assuming I ever see scallops
> as large as the OP described! IIRC the OP said that they were 2 1/2 inches
> in diameter and 1 1/2 inches high, which is larger than I generally see
> around here.
>
Do you think they were the real thing, or some of those fake scallops
discussed in another thread?
--
Practice safe eating. Always use condiments.
|
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| Bob Terwilliger |
sf wrote:
>> IIRC the OP said that they were 2 1/2 inches in diameter and 1 1/2 inches
>> high, which is larger than I generally see around here.
>>
> Do you think they were the real thing, or some of those fake scallops
> discussed in another thread?
Well, scallops *can* get that big. In Seattle once, I had part of a
MONSTER-sized scallop, at least 3 1/2 inches in diameter. My friend (who
had caught it while diving) cut it transversely into a few pieces, each
roughly the size of a hamburger patty, and grilled the pieces. (Served it on
a bed of lightly-curried shredded carrots.)
Bob
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| Bob (this one) |
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OmManiPadmeOmelet wrote:
> In article <11oun9vcdbtld06@corp.supernews.com>,
> "Bob (this one)" <Bob@nospam.com> wrote:
>
>>Peter, I'm not going to get into it with you. I've been buying scallops
>>for my restaurants since the 70's from professional vendors who taught
>>me their vocabulary and showed me what to look for when their
>>competitors tried to mess with me. I've been on boats when they were
>>dredged and I've cut them out of shells; both sea and bay scallops. In
>>my restaurants, I served whole scallops in the shells (complete with
>>roe) that I had flown to me from the Fulton Fish Market when it was in
>>lower Manhattan. I don't need to consult online authorities now, I've
>>been dealing with seafood experts for 30 years.
>>Pastorio
>
>
> I've only found them in the shell with roe at the store once... :-)
> OH my gods, they were worth every penny! I'd get them again in a
> heartbeat!
>
> The last two times I've bought scallops, we had to take them back to the
> store. They had a chemical smell and were bitter as hell. Totally nasty!
>
> And we cooked them as soon as we got them home.
>
> What could have caused this? It's made me afraid to purchase them again
> so it's been a few years since I've been able to enjoy scallops.
>
> The nasty ones came from the local grocery store.
>
> Any idea Bob?
They aren't usually available in the shell in stores. They don't keep
water in their shells like clams, mussels and oysters and, therefore,
die more quickly.
This sounds like they were washed and left in the solution too long.
And, perhaps were old. But you did right to return them. The best ones
I've had in a long time were from Costco.
Pastorio
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| Bob (this one) |
OmManiPadmeOmelet wrote:
> "Sheldon" <PENMART01@aol.com> wrote:
>>
>>NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
>>take-out doesn't mix 'shrooms with seafood... the flavor of either
>>cancels out the othere, they definitely do not complement each other
>
> I don't agree...
> Sautee'd shrimp and sliced oyster mushrooms are the gods in butter,
> olive oil and just a little garlic. Add some quick fried paper thin
> strips of rare beef (preferably one of the better cuts) to that and off
> you go.
Strip steaks with a pouch cut into them, stuffed with sauteed shrimp and
mushrooms in demi-glace. We sold a zillion of them in my operations.
>>And naturally no rennin containing products either, NO CHEESE with
>>SEAFOOD...
>
> That I agree with.
> Cheese overwhelms the delicate, sweet flavor of most seafoods.
<http://www.recipezaar.com/r/216/220> For example...
Pastorio
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| Bob (this one) |
sf wrote:
> On 1 Dec 2005 19:24:03 -0600, Bob Terwilliger wrote:
>
>
>> Reg wrote about large scallops:
>>
>> > Personally, I prefer them smoked gently at a gentle 180 F.
>> > They come out with the a nice, soft texture like you get when
>> > poaching.
>>
>> I was considering adding that to the post where I recommended poaching,
>> because I figured smoking OUGHT to work, but since I've never had smoked
>> scallops I didn't want to go out on a limb and recommend smoking. Given
>> your recommendation maybe I'll give it a try -- assuming I ever see scallops
>> as large as the OP described! IIRC the OP said that they were 2 1/2 inches
>> in diameter and 1 1/2 inches high, which is larger than I generally see
>> around here.
>>
>
> Do you think they were the real thing, or some of those fake scallops
> discussed in another thread?
<LOL> It just won't die... despite no one actually, verifiably ever
having seen one.
The scallops I buy at Costco are very large - some will be that size. I
often do them fast and hot on a cast iron griddle. Center is still
translucent and they're very tender. Lotsa butter.
Pastorio
|
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| Bob (this one) |
Joseph Littleshoes wrote:
> There is a trick sometimes used with large scallops in restaurants where
> they are partially pre cooked in boiling water (or sometimes a white
> wine court bouillon) for about 5 minutes then dried and finished by
> sautéing in butter and garlic till lightly browned.
Interesting. I've never seen that or heard about it. Not sure what the
benefit would be since they cook quickly enough anyway.
Pastorio
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| Sharkman@comcast.net |
Are the costco scallops wet or dry?
--
Bob (this one) wrote:
> sf wrote:
>> On 1 Dec 2005 19:24:03 -0600, Bob Terwilliger wrote:
>>
>>
>>> Reg wrote about large scallops:
>>>
>>> > Personally, I prefer them smoked gently at a gentle 180 F.
>>> > They come out with the a nice, soft texture like you get when
>>> > poaching.
>>>
>>> I was considering adding that to the post where I recommended
>>> poaching, because I figured smoking OUGHT to work, but since I've
>>> never had smoked scallops I didn't want to go out on a limb and
>>> recommend smoking. Given your recommendation maybe I'll give it a
>>> try -- assuming I ever see scallops as large as the OP described!
>>> IIRC the OP said that they were 2 1/2 inches in diameter and 1 1/2
>>> inches high, which is larger than I generally see around here.
>>>
>>
>> Do you think they were the real thing, or some of those fake scallops
>> discussed in another thread?
>
> <LOL> It just won't die... despite no one actually, verifiably ever
> having seen one.
>
> The scallops I buy at Costco are very large - some will be that size.
> I often do them fast and hot on a cast iron griddle. Center is still
> translucent and they're very tender. Lotsa butter.
>
> Pastorio
|
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| Dee Randall |
"Sharkman@comcast.net" <sharkman@comcast.net> wrote in message
news:4pSdnfK71Mo9qQ3enZ2dnUVZ_sOdnZ2d@comcast.com...
> Are the costco scallops wet or dry?
>
> --
> Bob (this one) wrote:
>> sf wrote:
>>> On 1 Dec 2005 19:24:03 -0600, Bob Terwilliger wrote:
>>>
>>>
>>>> Reg wrote about large scallops:
>>>>
>>>> > Personally, I prefer them smoked gently at a gentle 180 F.
>>>> > They come out with the a nice, soft texture like you get when
>>>> > poaching.
>>>>
>>>> I was considering adding that to the post where I recommended
>>>> poaching, because I figured smoking OUGHT to work, but since I've
>>>> never had smoked scallops I didn't want to go out on a limb and
>>>> recommend smoking. Given your recommendation maybe I'll give it a
>>>> try -- assuming I ever see scallops as large as the OP described!
>>>> IIRC the OP said that they were 2 1/2 inches in diameter and 1 1/2
>>>> inches high, which is larger than I generally see around here.
>>>>
>>>
>>> Do you think they were the real thing, or some of those fake scallops
>>> discussed in another thread?
>>
>> <LOL> It just won't die... despite no one actually, verifiably ever
>> having seen one.
>>
>> The scallops I buy at Costco are very large - some will be that size.
>> I often do them fast and hot on a cast iron griddle. Center is still
>> translucent and they're very tender. Lotsa butter.
>>
>> Pastorio
>
Sharkman, I still can't understand 'wet' or 'dry.' If you know, Pastorio,
please post your best understanding and whether or not you knows about
Costco's. I buy Costco's -- the taste | | | |
