Thread: Scallops

"Cheryl" <[email protected]> wrote :

> I'll try it plain to start.


What kind were they, or how did he cook them that there was no water in the
pan? Were they sea or bay scallops?

"cybercat" <[email protected]> wrote in message
news:hskkr6$vip$[email protected]..
>
> "Cheryl" <[email protected]> wrote :
>
>> I'll try it plain to start.
>
>
> What kind were they, or how did he cook them that there was no water in
> the pan? Were they sea or bay scallops?
>
Sea scallops, and he just pan seared them in a garlic butter. I watched him
cook some more and again, no water. He did cut them into small pieces
before pan searing because they were meant as tasters.

On May 14, 4:08*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
> "cybercat" <cyberpu...@yahoo.com> wrote in message
>
> news:hskkr6$vip$[email protected]..
>
> > "Cheryl" <jlhsha...@hotmail.com> wrote :
>
> >> *I'll try it plain to start.
>
> > What kind were they, or how did he cook them that there was no water in
> > the pan? Were they sea or bay scallops?
>
> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
> cook some more and again, no water. *He did cut them into small pieces
> before pan searing because they were meant as tasters.

Then they were 'real' scallops, not the skate or surimi cut to look
like scallops.

"ImStillMags" <[email protected]> wrote in message
news:[email protected]...
On May 14, 4:08 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
> "cybercat" <cyberpu...@yahoo.com> wrote in message
>
> news:hskkr6$vip$[email protected]..
>
> > "Cheryl" <jlhsha...@hotmail.com> wrote :
>
> >> I'll try it plain to start.
>
> > What kind were they, or how did he cook them that there was no water in
> > the pan? Were they sea or bay scallops?
>
> Sea scallops, and he just pan seared them in a garlic butter. I watched
> him
> cook some more and again, no water. He did cut them into small pieces
> before pan searing because they were meant as tasters.

Then they were 'real' scallops, not the skate or surimi cut to look
like scallops.

==========================

Good! Then I'm looking forward to the results. I also got some huge shrimp
(Gulf, hopefully not oil tainted) at a really good price. I'm going to
grill those.

On 2010-05-14 16:14:34 -0700, ImStillMags said:

> On May 14, 4:08*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
>> "cybercat" <cyberpu...@yahoo.com> wrote in message
>>
>> news:hskkr6$vip$[email protected]..
>>
>>> "Cheryl" <jlhsha...@hotmail.com> wrote :
>>
>>>> *I'll try it plain to start.
>>
>>> What kind were they, or how did he cook them that there was no water in
>>> the pan? Were they sea or bay scallops?
>>
>> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
>> cook some more and again, no water. *He did cut them into small pieces
>> before pan searing because they were meant as tasters.
>
> Then they were 'real' scallops, not the skate or surimi cut to look
> like scallops.

I thought they used shark to do those fakes.

On May 14, 4:23*pm, gtr <x...@yyy.zzz> wrote:
> On 2010-05-14 16:14:34 -0700, ImStillMags said:
>
>
>
>
>
> > On May 14, 4:08*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
> >> "cybercat" <cyberpu...@yahoo.com> wrote in message
>
> >>news:hskkr6$vip$[email protected]..
>
> >>> "Cheryl" <jlhsha...@hotmail.com> wrote :
>
> >>>> *I'll try it plain to start.
>
> >>> What kind were they, or how did he cook them that there was no water in
> >>> the pan? Were they sea or bay scallops?
>
> >> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
> >> cook some more and again, no water. *He did cut them into small pieces
> >> before pan searing because they were meant as tasters.
>
> > Then they were 'real' scallops, not the skate or surimi cut to look
> > like scallops.
>
> I thought they used shark to do those fakes.- Hide quoted text -
>
> - Show quoted text -

they use all different kinds of fish, shark, polluck, skate, and
surimi is a processd paste product made of different kinds of fish
that they form and flavor to resemble crab, lobster, shrimp, scallops,
etc.

On Fri, 14 May 2010 18:59:55 -0400, "Cheryl" <[email protected]>
wrote:

>I went to my favorite grocery store a little while ago and it was like a
>circus in there today. They had a seafood booth set up just as you walk in
>the door and they were cooking up samples, and had great prices. Probably
>really needed to ditch some food stuff but it was a buyer's market. I tried
>the scallops the clerk was cooking and asked him about water cooking out and
>he showed me the pan and true enough, there was no water in the pan. So I
>bought some. I'm going to try the scallop pizza tomorrow. I meant to get
>some spinach leaves to put on it, and some ricotta but without a list, I
>forgot. I'll try it plain to start.

We had this last weekend for a late lunch (2ish), it's very tasty.
My kid the chef was impressed.



Grilled Scallops with Warm Potato and Bacon Salad

Ingredients:

1 1/2 quarts vegetable broth or water
4 cloves garlic -- divided
1 rosemary sprig
1 thyme sprig
1 bay leaf
1 pound potatoes -- (3 medium) cut into 1 1/2 inch pieces
1/4 pound bacon -- (about 5 slices) cut into 1 inch pieces
4 shallots -- cut into thin slices
1 tablespoon sherry vinegar
4 ounces friseé -- washed (about 4 cups)
1 1/2 teaspoons salt -- divided
3/4 teaspoon pepper -- divided
1 1/2 pounds sea scallops



Directions:

In large saucepan, bring broth, 3 cloves of the garlic, the rosemary,
thyme and bay leaf to a boil over medium-high heat. Add potatoes and
boil, uncovered,10 to 13 minutes or until potatoes are just tender.
Drain potatoes, discarding herb sprigs and garlic cloves; set aside.
In large non-stick skillet, cook bacon over medium heat 8 to 10
minutes or until crisp. Drain bacon on paper towels; reserve bacon
fat. In same skillet, cook and stir potatoes in reserved
bacon fat 6 to 8 minutes or until golden brown. Mince the remaining
clove of garlic. Add garlic and shallots to the potato mixture; cook
and stir 2 to 3 minutes or until shallots are soft. Add reserved
cooked bacon and vinegar, mixing until combined. In large bowl, toss
potato mixture with friseé. Season with 1/2 teaspoon of the salt and
1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates
and set aside. Meanwhile, season scallops with remaining 1 teaspoon
salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals
(or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6
minutes or until scallops are cooked to desired doneness, turning
once. Serve with salad. It will feed three nicely.

Source: adapted from Chef Jason Miller of Moose's in San Francisco,CA

On Fri, 14 May 2010 18:59:55 -0400, Cheryl wrote:

> I went to my favorite grocery store a little while ago and it was like a
> circus in there today. They had a seafood booth set up just as you walk in
> the door and they were cooking up samples, and had great prices. Probably
> really needed to ditch some food stuff but it was a buyer's market. I tried
> the scallops the clerk was cooking and asked him about water cooking out and
> he showed me the pan and true enough, there was no water in the pan. So I
> bought some. I'm going to try the scallop pizza tomorrow. I meant to get
> some spinach leaves to put on it, and some ricotta but without a list, I
> forgot. I'll try it plain to start.

Always ask to see the bags they came in. They're usually going to
be in 2 or 5lb bags. By law, they have to show you any original
seafood/shellfish label and invoice (and note whether it was from
2004 or just recently).

-sw

On Fri, 14 May 2010 16:14:34 -0700 (PDT), ImStillMags wrote:

> On May 14, 4:08*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
>> "cybercat" <cyberpu...@yahoo.com> wrote in message
>>
>> news:hskkr6$vip$[email protected]..
>>
>>> "Cheryl" <jlhsha...@hotmail.com> wrote :
>>
>>>> *I'll try it plain to start.
>>
>>> What kind were they, or how did he cook them that there was no water in
>>> the pan? Were they sea or bay scallops?
>>
>> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
>> cook some more and again, no water. *He did cut them into small pieces
>> before pan searing because they were meant as tasters.
>
> Then they were 'real' scallops, not the skate or surimi cut to look
> like scallops.

Oh, **** the duck already?

They do NOT sell skate or fish as scallops! Period!

Everybody is an expert about things they know nothing about! We
should punch you out and sell you as Soylent Beef!

-sw

On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:

> they use all different kinds of fish, shark, polluck, skate, and
> surimi is a processd paste product made of different kinds of fish
> that they form and flavor to resemble crab, lobster, shrimp, scallops,
> etc.

That's it's.

If you can't tell real scallops from real fake paste, then you have
no business being here. Even Taco Bell doens't use fake shrimp (I
know because they served me the bay shrimp I'm allergic to by
accident).

-sw

On May 14, 5:32Â*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 14 May 2010 16:14:34 -0700 (PDT), ImStillMags wrote:
> > On May 14, 4:08Â*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
> >> "cybercat" <cyberpu...@yahoo.com> wrote in message
>
> >>news:hskkr6$vip$[email protected]..
>
> >>> "Cheryl" <jlhsha...@hotmail.com> wrote :
>
> >>>> Â*I'll try it plain to start.
>
> >>> What kind were they, or how did he cook them that there was no water in
> >>> the pan? Were they sea or bay scallops?
>
> >> Sea scallops, and he just pan seared them in a garlic butter. Â*I watched him
> >> cook some more and again, no water. Â*He did cut them into small pieces
> >> before pan searing because they were meant as tasters.
>
> > Then they were 'real' scallops, not the skate or surimi cut to look
> > like scallops.
>
> Oh, **** the duck already?
>
> They do NOT sell skate or fish as scallops! Â*Period!
>
> Everybody is an expert about things they know nothing about! Â*We
> should punch you out and sell you as Soylent Beef!
>
> -sw

http://en.wikipedia.org/wiki/Surimi

In Asian cultures, surimi is eaten as a food in its own right and
seldom used to imitate other foods. In Japan fish cakes (kamaboko) and
fish sausages, as well as other extruded fish products, are commonly
sold as cured surimi.

In Chinese cuisine, fish surimi, often called "fish paste," is used
directly as stuffing or made into balls. Balls made from lean beef (牛肉
丸, lit. "beef ball") and pork surimi often are seen in Chinese
cuisine. Fried, steamed, and boiled surimi products also are found
commonly in Southeast Asian cuisine.

In the West, surimi products usually are imitation seafood products,
such as crab, abalone, shrimp, calamari, and scallop. Several
companies do produce surimi sausages, luncheon meats, hams, and
burgers. Some examples include: Salmolux salmon burgers and SeaPak
surimi ham, salami, and rolls. A patent was issued for the process of
making even higher quality proteins from fish such as in the making of
imitation steak from surimi. Surimi is also used to make kosher
imitation shrimp and crabmeat, using only kosher fish such as pollock.
[edit] Chemistry of surimi curing

The curing of the fish paste is caused by the polymerization of myosin
when heated. The species of fish is the most important factor that
affects this curing process.[4] Many pelagic fish with higher fat
contents lack the needed type kind of heat-curing myosin and are not
used for surimi.

Certain kinds of fish, such as the Pacific whiting, cannot form firm
surimi without additives such as egg white or potato starch. Before
the outbreak of bovine spongiform encephalopathy (BSE, mad cow), it
was an industrial practice to add bovine blood plasma into the fish
paste to help its curing or gel-forming. Today some manufacturers may
use a transglutaminase to improve the texture of surimi.
[edit] List of surimi foods

* Chikuwa
* Crab stick
* Fish ball
* Hanpen
* Kamaboko
* Tsukune
* Tsumire
* Yong tau foo

[edit] References

1. ^ "World Surimi Market," by Benoit Vidal-Giraud and Denis
Chateau, Globefish Research Programme, Volume 89, April 2007
2. ^ The Making of Surimi (illustrated, in Japanese)
3. ^ The Evolution of the Surimi-Making Process (1961/1970/current)
(in Japanese)
4. ^ Thermally-induced interactions in fish muscle proteins (Why
does surimi form a gel?)

[edit] External links
Search Wikimedia Commons Wikimedia Commons has media related to:
Surimi

* Oregon State University Surimi Technology School
* Surimi Seafood, Second Edition, published in March 2005
* USDA National Nutrient Database for Standard Reference Release
16-1
* Pacific Marine Food Products Co., Ltd. Nutrition Fact of Surimi

On May 14, 5:34*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
> > they use all different kinds of fish, shark, polluck, skate, and
> > surimi is a processd paste product made of different kinds of fish
> > that they form and flavor to resemble crab, lobster, shrimp, scallops,
> > etc.
>
> That's it's.
>
> If you can't tell real scallops from real fake paste, then you have
> no business being here. *Even Taco Bell doens't use fake shrimp (I
> know because they served me the bay shrimp I'm allergic to by
> accident).
>
> -sw

http://en.wikipedia.org/wiki/Surimi

sorry to burst your bubble.....

On Fri, 14 May 2010 18:29:14 -0700 (PDT), ImStillMags wrote:

> On May 14, 5:34*pm, Sqwertz <swe...@cluemail.compost> wrote:
>> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
>>> they use all different kinds of fish, shark, polluck, skate, and
>>> surimi is a processd paste product made of different kinds of fish
>>> that they form and flavor to resemble crab, lobster, shrimp, scallops,
>>> etc.
>>
>> That's it's.
>>
>> If you can't tell real scallops from real fake paste, then you have
>> no business being here. *Even Taco Bell doens't use fake shrimp (I
>> know because they served me the bay shrimp I'm allergic to by
>> accident).
>
> http://en.wikipedia.org/wiki/Surimi
>
> sorry to burst your bubble.....

No.. Tell me it's not true! There is fake crab, shrimp, scallops
and lobster called surimi?

Do you really think anybody except you is buying that stuff thinking
it's REAL crab, shrimp, lobster or scallops?

I think you win the "Dumbass of the Week award". 6 more and you'll
clinch "Dumbass of Year" over Stu and Andy.

ObFood: Kornos gyro meat and [very] hot capicola sandwich with mayo
and romaine.

-sw

-sw

ImStillMags wrote:
> On May 14, 5:34 pm, Sqwertz <swe...@cluemail.compost> wrote:
>> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
>>> they use all different kinds of fish, shark, polluck, skate, and
>>> surimi is a processd paste product made of different kinds of fish
>>> that they form and flavor to resemble crab, lobster, shrimp,
>>> scallops, etc.
>>
>> That's it's.
>>
>> If you can't tell real scallops from real fake paste, then you have
>> no business being here. Even Taco Bell doens't use fake shrimp (I
>> know because they served me the bay shrimp I'm allergic to by
>> accident).
>>
>> -sw
>
> http://en.wikipedia.org/wiki/Surimi
>
> sorry to burst your bubble....

How is that bursting anyone's bubble? It's exactly what he said, fish paste
made to 'mimic' the tast of many real things. Burst your own bubble.



--- news://freenews.netfront.net/ - complaints: [email protected] ---

"K" <[email protected]> wrote :
>>>
>>> -sw
>>
>> http://en.wikipedia.org/wiki/Surimi
>>
>> sorry to burst your bubble....
>
> How is that bursting anyone's bubble? It's exactly what he said, fish
> paste made to 'mimic' the tast of many real things. Burst your own bubble.

I think the problem is, Stevie's bubble has been burst. A longgg time ago.

On Sat, 15 May 2010 01:49:48 -0400, cybercat wrote:

> "K" <[email protected]> wrote :
>>>>
>>>> -sw
>>>
>>> http://en.wikipedia.org/wiki/Surimi
>>>
>>> sorry to burst your bubble....
>>
>> How is that bursting anyone's bubble? It's exactly what he said, fish
>> paste made to 'mimic' the tast of many real things. Burst your own bubble.
>
> I think the problem is, Stevie's bubble has been burst. A longgg time ago.

Drunk again? Put me back in your killfile and maybe you'll
understand the thread a little better.

Actually, why do I even see your posts all the sudden? I haven't
heard your name for months and here it is 3 times in 12 hours.

-sw

On May 14, 3:59*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
> I went to my favorite grocery store a little while ago and it was like a
> circus in there today. *They had a seafood booth set up just as you walk in
> the door and they were cooking up samples, and had great prices. *Probably
> really needed to ditch some food stuff but it was a buyer's market. *I tried
> the scallops the clerk was cooking and asked him about water cooking out and
> he showed me the pan and true enough, there was no water in the pan. *So I
> bought some. *I'm going to try the scallop pizza tomorrow. *I meant to get
> some spinach leaves to put on it, and some ricotta but without a list, I
> forgot. *I'll try it plain to start.

Do any stores sell fresh scallops? I live in the SF Bay area.

Also, when you get scallop sushi at Japanese restaurants, do you get
fresh or previously frozen?

The message <MBkHn.11977$[email protected]>
from "Cheryl" <[email protected]> contains these words:

> I went to my favorite grocery store a little while ago and it was like a
> circus in there today. They had a seafood booth set up just as you walk in
> the door and they were cooking up samples, and had great prices. Probably
> really needed to ditch some food stuff but it was a buyer's market. I
> tried
> the scallops the clerk was cooking and asked him about water cooking
> out and
> he showed me the pan and true enough, there was no water in the pan. So I
> bought some. I'm going to try the scallop pizza tomorrow.

You really, really need to eat fresh raw scallops the day you buy them;
the texture and flavour deteriorate very rapidly.

Janet

K wrote:
>
> ImStillMags wrote:
> > On May 14, 5:34 pm, Sqwertz <swe...@cluemail.compost> wrote:
> >> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
> >>> they use all different kinds of fish, shark, polluck, skate, and
> >>> surimi is a processd paste product made of different kinds of fish
> >>> that they form and flavor to resemble crab, lobster, shrimp,
> >>> scallops, etc.
> >>
> >> That's it's.
> >>
> >> If you can't tell real scallops from real fake paste, then you have
> >> no business being here. Even Taco Bell doens't use fake shrimp (I
> >> know because they served me the bay shrimp I'm allergic to by
> >> accident).
> >>
> >> -sw
> >
> > http://en.wikipedia.org/wiki/Surimi
> >
> > sorry to burst your bubble....
>
> How is that bursting anyone's bubble? It's exactly what he said, fish paste
> made to 'mimic' the tast of many real things. Burst your own bubble.

Apparently you don't know jack **** about seafood. There is nobody with
an IQ above room temperature who would ever confuse surimi imitation
scallops with the real thing. You need to go find some real "dry"
scallops from a quality seafood supplier and stop babbling about things
you don't have a clue about.