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Thread: scallops?

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    scallops?

    I have inherited a small tub of frozen scallops and seek advice as to its disposition.

    The tub is about one pound of shrimp-like objects. My first thought was to boil and blend into a chowder-like soup, but it seems that there may be a better (batter?) use of it. If scallops are like shrimp, I'm fond of shrimp, so maybe I can boil them for (?) two minutes, cool them, and then eat them with a sauce dip? I wouldn't be averse to deep-fry, as a treat, if that is possible.

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    Re: scallops?

    Very fresh scallops have a sweet flavor and should be eaten raw (if the source is truly trusted) or grilled over mesquite charcoal.

    Less fresh scallops might benefit from a roll in some rock salt (followed by a good rinse). Then they can be prepared in any number of sauces that complement their slightly sweet flavor. For continental preparations, search for Coquilles Saint Jacques.

    As with all shellfish, overcooking could makes them inedibly rubbery, so be gentle.

    Jupiter will love any leftovers.

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    Re: scallops?

    You can saute scallops in butter and garlic just until they go opaque, or add them as a replacement for shrimp or chicken in any favorite stir-fry recipe . As Jefferson warned, overcooking will make them tough & rubbery. The can be battered or breaded & fried, but it has always seemed a shame to me to cover up the flavor of the scallops in such a fashion.
    Samantha

    Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks!
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    Re: scallops?

    > saute scallops in butter and garlic just until they go opaque,

    This I will try tonight, with something on the side - a bit of rice, perhaps.

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    Re: scallops?

    > search for Coquilles Saint Jacques.

    Now THIS scared me off - looks awfully complex for a simple Lancashire Lad!

    I'm going to treat them as I would small peces of chicken, and since tonight is my night off, tonight is the night!

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    Re: scallops?

    I always worry MrsW when I tell her I'd like a bit on the side <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

    (but, scallops prepared well can be magnificent- especially if they're Tasmanian scallops- but you may not be able to tell that from their accent)
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

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    Re: scallops?

    >Tasmanian scallops

    There's a market there for Taswegian Wedgies, I'm sure!

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    Re: scallops?

    I have now disposed of the scallops. Butter in the frying pan, a teaspoon of my pureed ginger, a teaspoon of my pureed garlic. Each scallop was about two inches diameter; I sliced each into thirds, sauted them, served them on a bed of plain white rice. Very nice, thank you.

    My thanks to loungers who did not tell me that scallops are some disgusting part of a tender young calf or other thing that might have revolted me prior to eating. I am a bit squeamish at times.

    I gather from the smell and taste of the scallops that they are some sort of fish. Are they shellfish, or are they slices from some larger object?

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    Re: scallops?

    This is the definition found most often: "edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces". The "fan-shaped shells" are the "SHELL" shells.

    >> a teaspoon of my pureed ginger

    What!? Did you puree Jupiter? <img src=/S/yikes.gif border=0 alt=yikes width=15 height=15>

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    Re: scallops?

    Contrary to popular opinion, scallops are not shellfish.

    The are just a little assertive.
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    Re: scallops?

    Scallops with Ginger Sweet Potatoes - very yummy. Cook sweet potatoes until soft. Remove from skins and add 1 tbsp fresh ground ginger - more or less depending on taste (and you can use powdered ginger if you don't have fresh), and 1 tbsp butter (to taste as well). Dice 4 scallions to add on top when serving. Saute in tblsp butter (or more) scallops until opaque and lightly golden. Don't over cook - the scallions will get rubbery and blah quickly. Dish sweet potato on serving plate, arrange (artfully the book says) the scallops, add sprinkling of diced-scallions. Very yummy - even if you sub margarine for butter. If the scallops are large and thick you should slice to 1/2 inch thickness so you can cook and brown quickly without getting to the rubbery stage.

    MMMM. What time is dinner?

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    Re: scallops?

    > Are they shellfish, or are they slices from some larger object?

    True scallops are the things that inhabit the shells shaped like the sign at Shell gasoline stations (<IMG SRC=http://www-static.shell.com/static/global/fwimgs/pecten.gif>).

    Fake scallops are carved from firm fish by unscrupulous vendors.

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    Re: scallops?

    > carved from firm fish

    These might have been fake, then. They were enormous and would have represenetd huge shells.

    On the other hand, I have seen shells two or three times my size, sold as decorative ashtrays. Of course, those could have been fake, carved from plastic by cousins of your unscrupulous vendors.

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    Re: scallops?

    > Did you puree Jupiter?

    No, and I would have replied sooner except he was laying in my arms like a new-born babe, basking in the sunshine that bounces into my window from Lake Ontario. remember, when Jupiter roared, all business stopped for the day!

    I buy a shopping bag of ginger root once a year, and spend two hours pureeing the lot in my blender, steam-sterilizing the puree in preserve and jam jars. Throughout the year i have a near-endless supply of teaspoons of pureed ginger for soups, stews, muffins, bottled peaches and grapefruit marmalade.

    I take the same approach with garlic, but that gets frozen in one-pound margarine tubs. When I'm cooking I'm not coated in garlic oil.

    BTW when referring to a cat, the expression is "purred Ginger", with a capital "G". (grin)

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    Re: scallops? PUN alert

    > a little assertive.

    They like to mussel in?

    (That could give rise to a nice Italian pasta dish - Mussolini!)

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