Scallops

SteveB wrote:
> I have eaten scallops, and to me they had the consistency of cooked shrimp,
> somewhat chewy. A few days ago, I got some in a restaurant, and they had
> the consistency of yogurt. Or at least, very soft. The lady that took us
> to dinner said they were supposed to be that way, but I sure didn't care for
> them. What is the consistency of scallops supposed to be?
>

Scallops definitely have some texture to them. Overcooked, they will
toughen, not get mushy. The ones you had may have been frozen and
thawed a few times over or they may have been "fake" scallops, punched
out of skate or shark. Those don't have the grainy texture of a scallop
which is the adductor muscle that closes the shell.

gloria p

I have eaten scallops, and to me they had the consistency of cooked shrimp,
somewhat chewy. A few days ago, I got some in a restaurant, and they had
the consistency of yogurt. Or at least, very soft. The lady that took us
to dinner said they were supposed to be that way, but I sure didn't care for
them. What is the consistency of scallops supposed to be?

Steve

--
Keep an eye on them or lose them:

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prohibiting the free exercise thereof; or abridging the freedom of speech,
or of the press; or the right of the people peaceably to assemble, and to
petition the government for a redress of grievances.


Amendment II

A well regulated militia, being necessary to the security of a free state,
the right of the people to keep and bear arms, shall not be infringed.

"SteveB" <toquerville@zionvistas> wrote in message
news:4d3fv5-odc2.ln1@news.infowest.com...
>I have eaten scallops, and to me they had the consistency of cooked shrimp,
>somewhat chewy. A few days ago, I got some in a restaurant, and they had
>the consistency of yogurt. Or at least, very soft. The lady that took us
>to dinner said they were supposed to be that way, but I sure didn't care
>for them. What is the consistency of scallops supposed to be?
>
> Steve

The "sea scallops" I have had in restaurants and at dinner parties are
flabby like that. I hate it. Bay scallops, the smaller ones, are chewier,
not so much like shrimp, but not like lightly warmed blubber. *ugh*

I now order bay scallops only. If there is a way to cook sea scallops so
that they are less liquidy-gelid and more firm, I would love to hear about
it. I might buy them again. As is is, they are usually $10 a pound, and bay
scallops $5 a pound. No contest.

cybertwat wrote:

> The "sea scallops" I have had in restaurants and at dinner parties are
> flabby like that. I hate it. Bay scallops, the smaller ones, are chewier,
> not so much like shrimp, but not like lightly warmed blubber. *ugh*
>
> I now order bay scallops only. If there is a way to cook sea scallops so
> that they are less liquidy-gelid and more firm, I would love to hear about
> it. I might buy them again. As is is, they are usually $10 a pound, and
> bay scallops $5 a pound. No contest.

("Gelid" doesn't mean what you think it means, you pseudointellectual
poser.)

The main properties to look for with scallops are that they have not been
soaked in a phosphate solution to preserve them and that they are impeccably
fresh. Buying your scallops at Wal*Mart is a sure path to disappointment.

Different-sized scallops require different techniques. Larger scallops can
be seared on both sides to good effect. Doing so partially cooks the inside
and establishes the Maillard-reaction crust on the outside. If additional
cooking is needed, the cook can simply lower the heat in the pan and cook
the scallop through or put the pan into the oven after the sear is
accomplished to cook the scallop through. Broiling and grilling are also
easy and reliable ways to cook large scallops.

If none of that works for you for some reason, you can always cut up the
scallops and put them into a long-cooked Szechuan-style broth. I've got a
recipe for a Chinese soup containing squid rings and scallops which are
simmered together in a spicy broth until the squid rings balloon into little
tire-shapes and the scallops completely fall apart into little threads.

Bob

"SteveB" <toquerville@zionvistas> wrote in message
news:4d3fv5-odc2.ln1@news.infowest.com...
>I have eaten scallops, and to me they had the consistency of cooked shrimp,
>somewhat chewy. A few days ago, I got some in a restaurant, and they had
>the consistency of yogurt. Or at least, very soft. The lady that took us
>to dinner said they were supposed to be that way, but I sure didn't care
>for them. What is the consistency of scallops supposed to be?
>
> Steve

Overcooked they can be rubbery. It also depends on whether they are dry
pack or the cheap ones soaked in phosphate solution. I've never had them
without some texture. A good sea scallop is smooth, but chewable. Dry pack
can be eared on the outside too. The waterlogged ones won't sear.

Bob Terwilliger wrote:
> ("Gelid" doesn't mean what you think it means, you pseudointellectual
> poser.)
>
> The main properties to look for with scallops are that they have not been
> soaked in a phosphate solution to preserve them and that they are impeccably
> fresh. Buying your scallops at Wal*Mart is a sure path to disappointment.
>
> Different-sized scallops require different techniques. Larger scallops can
> be seared on both sides to good effect. Doing so partially cooks the inside
> and establishes the Maillard-reaction crust on the outside. If additional
> cooking is needed, the cook can simply lower the heat in the pan and cook
> the scallop through or put the pan into the oven after the sear is
> accomplished to cook the scallop through. Broiling and grilling are also
> easy and reliable ways to cook large scallops.
>
> If none of that works for you for some reason, you can always cut up the
> scallops and put them into a long-cooked Szechuan-style broth. I've got a
> recipe for a Chinese soup containing squid rings and scallops which are
> simmered together in a spicy broth until the squid rings balloon into little
> tire-shapes and the scallops completely fall apart into little threads.
>
> Bob
>
>
That sounds really interesting. Recipe? Or reference to the
recipe, please?

--
Jean B.

Jean wrote on Thu, 20 Nov 2008 08:15:46 -0500:

> Bob Terwilliger wrote:
>>
>> Different-sized scallops require different techniques. Larger
>> scallops can be seared on both sides to good effect. Doing so
>> partially cooks the inside and establishes the
>> Maillard-reaction crust on the outside. If additional cooking
>> is needed, the cook can simply lower the heat in the pan and cook the
>> scallop through or put the pan into the oven after
>> the sear is accomplished to cook the scallop through.
>> Broiling and grilling are also easy and reliable ways to cook
>> large scallops.
>>
> That sounds really interesting. Recipe? Or reference to the recipe,
> please?

I don't know if you asking about this aspect of Bob's post but here isa
recipe that is very popular among my friends and relatives, from "The
Black Dog Summer on the Vineyard Cookbook" (Little, Brown and Co.,
$25.95).

Caramelized Scallops With Smoked Chili Cream.



For the chili cream:



1 to 2 teaspoons (To taste.) chipotle powder or pureed chipotle in adobo
sauce.

Juice of 2 limes

3/4 cup sour cream

Salt to taste



In a small bowl, stir together the chipotle powder or pureed chipotle
and lime juice and set aside for 5 to 10 minutes. (The "set aside" is
irrelevant; you haven't much choice if you make it first.) Whisk the
chipotle mixture into the sour cream. Season with salt to taste.





For the caramelized scallops:



2 Pounds "sea" scallops (I guess big ones are meant)

2 teaspoons minced fresh parsley

Salt and freshly ground black pepper to taste

About 1/4 cup (less is possible in a non-stick pan) of extra-virgin (of
course) olive oil.



For the caramelized scallops: Sprinkle the scallops generously with the
parsley and salt and pepper to taste. In a large nonstick skillet over
high heat, add enough oil to completely cover the bottom and heat just
until the oil begins to smoke. Reduce the heat to medium-high and
carefully add the scallops, seasoned-side down. (A non-stick pan only
requires a mist of olive oil.) Do not turn or touch the scallops until
well browned; 2 to 3 minutes.



("This allows the sugars in the scallops to caramelize". That's not
exactly what happens. The juices from the scallops do form a brown crust
which does not adhere very strongly hence the instructions not to touch.
It's hard to see what's happening on the down side so you may have to
sacrifice one scallop's appearance to allow inspection.) Then turn the
scallops and sear the other side until "golden brown" and cooked
through, 1 to 3 minutes. (Similar comments on crust.) Transfer the
scallops to individual plates and drizzle with the smoked chili cream.
Serve "immediately" (quickly! Does the cook not eat?)



Note: Chipotles are dried jalapeno peppers that can be used to add
smoky, spicy flavor to dishes. Canned chipotle chili peppers in adobo
sauce can be found in Latin American markets "and most
supermarkets"(Hah!)


My own notes have more comments but I have removed some of them.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Jean B. wrote:

>> If none of that works for you for some reason, you can always cut up the
>> scallops and put them into a long-cooked Szechuan-style broth. I've got a
>> recipe for a Chinese soup containing squid rings and scallops which are
>> simmered together in a spicy broth until the squid rings balloon into
>> little tire-shapes and the scallops completely fall apart into little
>> threads.
>>
> That sounds really interesting. Recipe? Or reference to the recipe,
> please?


Seafood Surprise Soup (adapted from _Chopstix_ by Hugh Carpenter)

"The sea scallops are simmered in a spicy chicken broth for an hour, which
causes them to break apart into tender little threads -- that's the
surprise!"

1/3 pound sea scallops
2 small squid, cleaned, skinned, and cut into rings (tentacles reserved for
another use)
6 thin slices fresh ginger
6 cups chicken broth
2 small chiles of your choice, thinly sliced
2 green onions, thinly sliced
12 sprigs cilantro
2 eggs
1 tablespoon dry sherry
juice from 1/2 lemon
2 teaspoons Oriental sesame oil
1/4 teaspoon white pepper
About 1 teaspoon salt

ADVANCE PREPARATION:

Pull off the little muscle flap from each scallop. Combine the scallops,
squid rings, ginger, broth, and sliced chiles. Bring to a low simmer, cover,
and cook for one hour. Discard the ginger, then use a fork to press on the
scallops to break them apart into little threads.

LAST-MINUTE PREPARATION:

Bring the broth to a low boil. Beat the eggs well, then stir 2 tablespoons
of hot soup into the eggs to warm them. Pour the eggs in a thin stream into
the soup stock, stirring where the eggs hit the hot liquid. Stir in the
sherry, lemon juice, sesame oil, and white pepper. Add salt to taste.

Turn the soup into a tureen or individual bowls. Stir in the green onions
and cilantro. Serve at once.

Serves 2 as an entree, or 4 to 6 as the soup course.


BOB'S NOTES: The original recipe didn't have squid, but it's a nice
addition. You can play around with the broth as you like: In this recipe it
appears to be a variation of hot-and-sour soup, but I've used the broth from
Thai soups (with hot chiles, galangal, and kaffir lime leaves) to good
effect. You can add whatever vegetables you'd like; I've mixed and matched
carrots, bamboo shoots, snow peas, baby corn, and cauliflower florets in the
broth, all of which worked fine. Although this soup has plenty of protein
with the scallops, squid, and eggs, you can add more in the form of tofu
cubes if you want.

Bob

James Silverton wrote:
> Jean wrote on Thu, 20 Nov 2008 08:15:46 -0500:
>
>> Bob Terwilliger wrote:
>>>
>>> Different-sized scallops require different techniques. Larger
>>> scallops can be seared on both sides to good effect. Doing so
>>> partially cooks the inside and establishes the
>>> Maillard-reaction crust on the outside. If additional cooking
>>> is needed, the cook can simply lower the heat in the pan and cook the
>>> scallop through or put the pan into the oven after
>>> the sear is accomplished to cook the scallop through.
>>> Broiling and grilling are also easy and reliable ways to cook
>>> large scallops.
>>>
>> That sounds really interesting. Recipe? Or reference to the recipe,
>> please?
>
> I don't know if you asking about this aspect of Bob's post but here isa
> recipe that is very popular among my friends and relatives, from "The
> Black Dog Summer on the Vineyard Cookbook" (Little, Brown and Co., $25.95).
>
> Caramelized Scallops With Smoked Chili Cream.
>
>
>
> For the chili cream:
>
>
>
> 1 to 2 teaspoons (To taste.) chipotle powder or pureed chipotle in adobo
> sauce.
>
> Juice of 2 limes
>
> 3/4 cup sour cream
>
> Salt to taste
>
>
>
> In a small bowl, stir together the chipotle powder or pureed chipotle
> and lime juice and set aside for 5 to 10 minutes. (The "set aside" is
> irrelevant; you haven't much choice if you make it first.) Whisk the
> chipotle mixture into the sour cream. Season with salt to taste.
>
>
>
>
>
> For the caramelized scallops:
>
>
>
> 2 Pounds "sea" scallops (I guess big ones are meant)
>
> 2 teaspoons minced fresh parsley
>
> Salt and freshly ground black pepper to taste
>
> About 1/4 cup (less is possible in a non-stick pan) of extra-virgin (of
> course) olive oil.
>
>
>
> For the caramelized scallops: Sprinkle the scallops generously with the
> parsley and salt and pepper to taste. In a large nonstick skillet over
> high heat, add enough oil to completely cover the bottom and heat just
> until the oil begins to smoke. Reduce the heat to medium-high and
> carefully add the scallops, seasoned-side down. (A non-stick pan only
> requires a mist of olive oil.) Do not turn or touch the scallops until
> well browned; 2 to 3 minutes.
>
>
>
> ("This allows the sugars in the scallops to caramelize". That's not
> exactly what happens. The juices from the scallops do form a brown crust
> which does not adhere very strongly hence the instructions not to touch.
> It's hard to see what's happening on the down side so you may have to
> sacrifice one scallop's appearance to allow inspection.) Then turn the
> scallops and sear the other side until "golden brown" and cooked
> through, 1 to 3 minutes. (Similar comments on crust.) Transfer the
> scallops to individual plates and drizzle with the smoked chili cream.
> Serve "immediately" (quickly! Does the cook not eat?)
>
>
>
> Note: Chipotles are dried jalapeno peppers that can be used to add
> smoky, spicy flavor to dishes. Canned chipotle chili peppers in adobo
> sauce can be found in Latin American markets "and most supermarkets"(Hah!)
>
>
> My own notes have more comments but I have removed some of them.
>
That does sound good. And like the kind of recipe I prefer
nowadays--a lot of bang for minimal time and prep. So thanks.

I was actually asking about the soup, but I am glad you chimed in
with this. :-)

--
Jean B.

Bob Terwilliger wrote:
> Jean B. wrote:
>
>>> If none of that works for you for some reason, you can always cut up the
>>> scallops and put them into a long-cooked Szechuan-style broth. I've got a
>>> recipe for a Chinese soup containing squid rings and scallops which are
>>> simmered together in a spicy broth until the squid rings balloon into
>>> little tire-shapes and the scallops completely fall apart into little
>>> threads.
>>>
>> That sounds really interesting. Recipe? Or reference to the recipe,
>> please?
>
>
> Seafood Surprise Soup (adapted from _Chopstix_ by Hugh Carpenter)
>
> "The sea scallops are simmered in a spicy chicken broth for an hour, which
> causes them to break apart into tender little threads -- that's the
> surprise!"
>
> 1/3 pound sea scallops
> 2 small squid, cleaned, skinned, and cut into rings (tentacles reserved for
> another use)
> 6 thin slices fresh ginger
> 6 cups chicken broth
> 2 small chiles of your choice, thinly sliced
> 2 green onions, thinly sliced
> 12 sprigs cilantro
> 2 eggs
> 1 tablespoon dry sherry
> juice from 1/2 lemon
> 2 teaspoons Oriental sesame oil
> 1/4 teaspoon white pepper
> About 1 teaspoon salt
>
> ADVANCE PREPARATION:
>
> Pull off the little muscle flap from each scallop. Combine the scallops,
> squid rings, ginger, broth, and sliced chiles. Bring to a low simmer, cover,
> and cook for one hour. Discard the ginger, then use a fork to press on the
> scallops to break them apart into little threads.
>
> LAST-MINUTE PREPARATION:
>
> Bring the broth to a low boil. Beat the eggs well, then stir 2 tablespoons
> of hot soup into the eggs to warm them. Pour the eggs in a thin stream into
> the soup stock, stirring where the eggs hit the hot liquid. Stir in the
> sherry, lemon juice, sesame oil, and white pepper. Add salt to taste.
>
> Turn the soup into a tureen or individual bowls. Stir in the green onions
> and cilantro. Serve at once.
>
> Serves 2 as an entree, or 4 to 6 as the soup course.
>
>
> BOB'S NOTES: The original recipe didn't have squid, but it's a nice
> addition. You can play around with the broth as you like: In this recipe it
> appears to be a variation of hot-and-sour soup, but I've used the broth from
> Thai soups (with hot chiles, galangal, and kaffir lime leaves) to good
> effect. You can add whatever vegetables you'd like; I've mixed and matched
> carrots, bamboo shoots, snow peas, baby corn, and cauliflower florets in the
> broth, all of which worked fine. Although this soup has plenty of protein
> with the scallops, squid, and eggs, you can add more in the form of tofu
> cubes if you want.
>
> Bob
>
>
Thanks for the recipe--and your commentary. That sounds great.
Someplace I have (or had?) a copy of that book. It is one that
never made its way out of storage.

That scallop treatment sounds most interesting. As for squid, I
have found it needs to be cooked either for very little time, or
for a long time (as in this). In between, you get the oft-noted
"rubber" consistency.

--
Jean B.

Bob Terwilliger wrote:
> Jean B. wrote:
>
>>> If none of that works for you for some reason, you can always cut up the
>>> scallops and put them into a long-cooked Szechuan-style broth. I've got a
>>> recipe for a Chinese soup containing squid rings and scallops which are
>>> simmered together in a spicy broth until the squid rings balloon into
>>> little tire-shapes and the scallops completely fall apart into little
>>> threads.
>>>
>> That sounds really interesting. Recipe? Or reference to the recipe,
>> please?
>
>
> Seafood Surprise Soup (adapted from _Chopstix_ by Hugh Carpenter)
>
> "The sea scallops are simmered in a spicy chicken broth for an hour, which
> causes them to break apart into tender little threads -- that's the
> surprise!"
>
> 1/3 pound sea scallops
> 2 small squid, cleaned, skinned, and cut into rings (tentacles reserved for
> another use)
> 6 thin slices fresh ginger
> 6 cups chicken broth
> 2 small chiles of your choice, thinly sliced
> 2 green onions, thinly sliced
> 12 sprigs cilantro
> 2 eggs
> 1 tablespoon dry sherry
> juice from 1/2 lemon
> 2 teaspoons Oriental sesame oil
> 1/4 teaspoon white pepper
> About 1 teaspoon salt
>
> ADVANCE PREPARATION:
>
> Pull off the little muscle flap from each scallop. Combine the scallops,
> squid rings, ginger, broth, and sliced chiles. Bring to a low simmer, cover,
> and cook for one hour. Discard the ginger, then use a fork to press on the
> scallops to break them apart into little threads.
>
> LAST-MINUTE PREPARATION:
>
> Bring the broth to a low boil. Beat the eggs well, then stir 2 tablespoons
> of hot soup into the eggs to warm them. Pour the eggs in a thin stream into
> the soup stock, stirring where the eggs hit the hot liquid. Stir in the
> sherry, lemon juice, sesame oil, and white pepper. Add salt to taste.
>
> Turn the soup into a tureen or individual bowls. Stir in the green onions
> and cilantro. Serve at once.
>
> Serves 2 as an entree, or 4 to 6 as the soup course.
>
>
> BOB'S NOTES: The original recipe didn't have squid, but it's a nice
> addition. You can play around with the broth as you like: In this recipe it
> appears to be a variation of hot-and-sour soup, but I've used the broth from
> Thai soups (with hot chiles, galangal, and kaffir lime leaves) to good
> effect. You can add whatever vegetables you'd like; I've mixed and matched
> carrots, bamboo shoots, snow peas, baby corn, and cauliflower florets in the
> broth, all of which worked fine. Although this soup has plenty of protein
> with the scallops, squid, and eggs, you can add more in the form of tofu
> cubes if you want.
>
> Bob
>
>
Afterthoughts... Seems like this scallop technique could be used
in a variety of ways. I started envisioning something like
avgolemono--possibly with no rice, in which case, it would also be
LC (in case I embark on that again). Also, some ethereal effects....

--
Jean B.

SteveB wrote:
> I have eaten scallops, and to me they had the consistency of cooked shrimp,
> somewhat chewy. A few days ago, I got some in a restaurant, and they had
> the consistency of yogurt. Or at least, very soft. The lady that took us
> to dinner said they were supposed to be that way, but I sure didn't care for
> them. What is the consistency of scallops supposed to be?

The times that you had them and they were the texture of cooked shrimp
they were over-cooked. They should practically melt in your mouth when
properly cooked.

SteveB wrote:
> "Dave Smith" <adavid.smith@sympatico.ca> wrote in message
> news:49254aac$0$5521$9a6e19ea@news.newshosting.com ...
>> SteveB wrote:
>>> I have eaten scallops, and to me they had the consistency of cooked
>>> shrimp, somewhat chewy. A few days ago, I got some in a
>>> restaurant, and they had the consistency of yogurt. Or at least,
>>> very soft. The lady that took us to dinner said they were supposed
>>> to be that way, but I sure didn't care for them. What is the
>>> consistency of scallops supposed to be?
>>
>> The times that you had them and they were the texture of cooked
>> shrimp they were over-cooked. They should practically melt in your
>> mouth when properly cooked.
>
> If that is true, then I think that I can add them to the list of
> foods I do not like. So far that list has two items on it. The
> texture was the think I did not like. I didn't really get to the
> taste.
> Steve


Melt in your mouth is not the same thing as consistency of yogurt. I agree
with what another poster said, they'd probably been frozen, thawed at some
point and re-frozen prior to cooking. That makes them mushy (it makes any
fish or seafood mushy, for that matter).

Jill

In article <4d3fv5-odc2.ln1@news.infowest.com>,
"SteveB" <toquerville@zionvistas> wrote:

> I have eaten scallops, and to me they had the consistency of cooked shrimp,
> somewhat chewy. A few days ago, I got some in a restaurant, and they had
> the consistency of yogurt. Or at least, very soft. The lady that took us
> to dinner said they were supposed to be that way, but I sure didn't care for
> them. What is the consistency of scallops supposed to be?
>
> Steve

Slightly softer than shrimp ime.

I've avoided them for awhile now tho'. That shit they add to them to
retain moisture gives them the flavor of earwax.

I'm not a fan of "bitter".
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:49254aac$0$5521$9a6e19ea@news.newshosting.com ...
> SteveB wrote:
>> I have eaten scallops, and to me they had the consistency of cooked
>> shrimp, somewhat chewy. A few days ago, I got some in a restaurant, and
>> they had the consistency of yogurt. Or at least, very soft. The lady
>> that took us to dinner said they were supposed to be that way, but I sure
>> didn't care for them. What is the consistency of scallops supposed to
>> be?
>
> The times that you had them and they were the texture of cooked shrimp
> they were over-cooked. They should practically melt in your mouth when
> properly cooked.

If that is true, then I think that I can add them to the list of foods I do
not like. So far that list has two items on it. The texture was the think
I did not like. I didn't really get to the taste.

Steve

"jmcquown" <j_mcquown@comcast.net> wrote in message
news:6olfusF46halU1@mid.individual.net...
> SteveB wrote:
>> "Dave Smith" <adavid.smith@sympatico.ca> wrote in message
>> news:49254aac$0$5521$9a6e19ea@news.newshosting.com ...
>>> SteveB wrote:
>>>> I have eaten scallops, and to me they had the consistency of cooked
>>>> shrimp, somewhat chewy. A few days ago, I got some in a
>>>> restaurant, and they had the consistency of yogurt. Or at least,
>>>> very soft. The lady that took us to dinner said they were supposed
>>>> to be that way, but I sure didn't care for them. What is the
>>>> consistency of scallops supposed to be?
>>>
>>> The times that you had them and they were the texture of cooked
>>> shrimp they were over-cooked. They should practically melt in your
>>> mouth when properly cooked.
>>
>> If that is true, then I think that I can add them to the list of
>> foods I do not like. So far that list has two items on it. The
>> texture was the think I did not like. I didn't really get to the
>> taste.
>> Steve
>
>
> Melt in your mouth is not the same thing as consistency of yogurt. I
> agree with what another poster said, they'd probably been frozen, thawed
> at some point and re-frozen prior to cooking. That makes them mushy (it
> makes any fish or seafood mushy, for that matter).
>
> Jill

With each person, there comes a time when you put something in your mouth,
and the first reaction is to either PTOOOOOEEEEEEY and spit it out
diplomatically, or hurl appetizers and salad over your dinner partners.

This was one of my few moments like that.

Something was just not right.

I have seen scallops at the market, and thought of buying them. I love
seafood. I intend to buy some now, cook them according to directions (for a
man, this is a big deal), and try them myself to get my final answer. I
have had other restaurant cooked dishes that "just didn't taste like they
did at home." Including one dish of halibut that had the consistency of
tofu. Funny, when I cook "at home", mine comes up flaky and slightly chewy
textured.

Go figger.

Steve

On Nov 20, 10:40*am, Omelet <ompome...@gmail.com> wrote:
(snip)
>
> I've avoided them for awhile now tho'. That shit they add to them to
> retain moisture gives them the flavor of earwax.
>
> I'm not a fan of "bitter".
> --
> Peace! Om
>
> "Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

==========================================
Oh c'mon . . . surely they can't be as bitter as earwax !

(Incognito) in Fargo
;-)

James Silverton wrote:.
>
> Caramelized Scallops With Smoked Chili Cream.
>
> For the chili cream:
>
> 1 to 2 teaspoons (To taste.) chipotle powder or pureed chipotle in adobo
> Juice of 2 limes
> 3/4 cup sour cream
> Salt to taste
>
> In a small bowl, stir together the chipotle powder or pureed chipotle
> and lime juice and set aside for 5 to 10 minutes. (The "set aside" is
> irrelevant; you haven't much choice if you make it first.) Whisk the
> chipotle mixture into the sour cream. Season with salt to taste.
>


Thanks!
I bet that sauce would be fabulous on baked or grilled fish, also.

gloria p

In article
<b8a567e0-3291-495a-b759-edc7b52ae726@v4g2000yqa.googlegroups.com>,
Lynn from Fargo <lynngiff@i29.net> wrote:

> On Nov 20, 10:40*am, Omelet <ompome...@gmail.com> wrote:
> (snip)
> >
> > I've avoided them for awhile now tho'. That shit they add to them to
> > retain moisture gives them the flavor of earwax.
> >
> > I'm not a fan of "bitter".
>
> Oh c'mon . . . surely they can't be as bitter as earwax !
>
> (Incognito) in Fargo
> ;-)

Honestly, 2 tries from the local fish counter at HEB have put me off of
Scallops permanently, unless they are the expensive fresh "on the shell"
ones from Central Market, with roe and no frickin' additive.

I returned them (cooked) both times.

They were nasty.

I figure that mom, sis and I are just sensitive to the chemical taste.
Surely if everyone tasted them like we did, they'd never be able to sell
them. I imagine it's genetic.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"SteveB" <toquerville@zionvistas> wrote
> With each person, there comes a time when you put something in your mouth,
> and the first reaction is to either PTOOOOOEEEEEEY and spit it out
> diplomatically, or hurl appetizers and salad over your dinner partners.
>
> This was one of my few moments like that.

I had one of these in a German restaurant that was supposed to be really
fine. The sausage on the plate was smooth and ... and ... and ... white.
When I took a bite it was worse than I had imagined it could have been. Like
blubbery fat.


>
> Something was just not right.
>
> I have seen scallops at the market, and thought of buying them. I love
> seafood. I intend to buy some now, cook them according to directions (for
> a man, this is a big deal), and try them myself to get my final answer.

When you do, you will see what I was talking about. Fry them up fast in
butter and fresh garlic smashed and chopped. Get the butter hot and fry them
for one minute, two at the max, stirring constantly. Serve them over rice
with snow pears. Wonderful.