what do you like to serve with scallops?

[U.S. Janet B.]

What do you like with scallops? My mind won't settle. I need some
ideas.
thanks
Janet US

[Boron Elgar]

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

I will be making scallops tomorrow evening, so this has certainly been
on my mind.

We generally have Jasmine rice with a bit of butter and salt, and a
decent green veggie, such as string beans with slivered almonds.

Sometimes the veggie gets replaced with a green salad. We've been
jonesed out lately on wedge salad with blue cheese dressing and bacon
bits - that might be overkill with scallops, though, and a bit of
sliced avocado, a tad of red onion and some ranch dressing might do
it.

Once in awhile we'll add an addl side of applesauce or pickled beets.

Basically, though, I hate to go way overboard on sides with scallops,
as they are so yummy to me, that I truly want to savor them.

They are running about $15/lb here. How about over your way?

How are you cooking your scallops? I pan sear, squeeze over some lemon
& add some fresh parsley.

[U.S. Janet B.]

I pan sear and add the lemon juice to the pan juices and pour juices
over scallops.
I'll probably do rice with chopped parsley and chopped green onion
tossed in at the last.
For some reason I don't think of a salad with this. Maybe I can
spring for some asparagus. Broccoli really isn't on my favorites
list. As you say, scallops are so good that whatever goes with needs
to be simple.
Price is little higher here as we are nowhere near the ocean.
All of a sudden I am craving fishy proteins.
Janet US

[Christ...@deathtochristianity.pl]

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>

Hi janet,

As you may or may not realize is that I have posted several recipes.
In the thread Best breakfast ever I list a recipe for a wonderful
cheese sauce to go over potatoes...

Now with well grilled onions (sliced in long thin slices almost like a
julienne) sauteed in a skillet with an EVOO on a low heat for about
10-15 minutes with occasional stirring then added on top of your
scallops then with the cheese sauce recipe drenched over the potatoes
and onions with a healthy portion of chives or garlic chives sprinkled
on top and salt and peppered to taste you should have a wonderful yet
simple dish.


Now if you want to really get eccentric go with a dollop of sour
cream.

--

____/~~~sine qua non~~~\____

[lucreti...@fl.it]

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>

I'm happy to have scallops alone, but if I put something with it,
would choose rice.

[U.S. Janet B.]

A plate of nothing but scallops suits me just fine too. But common
sense tells me that is over indulgent ;-)
Janet US

[Christ...@deathtochristianity.pl]

On Mon, 25 Feb 2019 14:19:02 -0400, lucreti...@fl.it wrote:

Yes rice is wonderful but it goes in the category of plain boring crap
I have had every day since I was born... combine it with the
suggestions I made in a previous reply or even use a gluten fee soy
noodle pasta. That would taste so good with a large portion of the
cheese sauce I suggested...

[lucreti...@fl.it]

On Mon, 25 Feb 2019 11:34:18 -0700, U.S. Janet B. <J...@nospam.com>

wrote:

>On Mon, 25 Feb 2019 14:19:02 -0400, lucreti...@fl.it wrote:
>
>>On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. <J...@nospam.com>
>>wrote:
>>
>>>
>>>What do you like with scallops? My mind won't settle. I need some
>>>ideas.
>>>thanks
>>>Janet US
>>
>>I'm happy to have scallops alone, but if I put something with it,
>>would choose rice.
>
>A plate of nothing but scallops suits me just fine too. But common
>sense tells me that is over indulgent ;-)
>Janet US

Here I get them more often than you would and this is a recipe that
really suits them which I do when peaches are in season. Seems
strange but it really works.

Scallops with Peaches

Ingredients:

25 ml butter

454 g of scallops

15 ml lemon juice

1 ml freshly ground pepper

4 strips of partially cooked bacon

5 fresh peaches (peeled and quartered) or 796 ml of canned peaches
well drained

125 ml grated Swiss Cheese



Butter 2l pan or casserole. Add scallops and sprinkle with lemon juice
and pepper.

Top with peaches, then bacon and finally cheese. Bake at 180 degrees
Celsius for 15-20 minutes until cheese is melted and scallops are
opaque in colour and just cooked through.

Yield: Serves 4

[U.S. Janet B.]

thank you. I will put that aside for the summer. (wish it were here)

[graham]

I like them with as little as possible. However, I once had them in a
French restaurant where they were served with a small quantity of
chopped leeks that had been softened in butter.
Graham

[U.S. Janet B.]

I imagine it was a nice little sauce. thank you for the idea

[Ed Pawlowski]

Last time was a garden salad and good Italian bread. You don't want
anything too strong to overpower the delicate taste of the scallops.

I cook the scallops in butter, with garlic and salt. Remove the
scallops and add some white wine and orange juice concentrate to make a
sauce for them.

[Boron Elgar]

On Mon, 25 Feb 2019 10:59:29 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>On Mon, 25 Feb 2019 12:43:36 -0500, Boron Elgar

>>How are you cooking your scallops? I pan sear, squeeze over some lemon
>>& add some fresh parsley.
>
>I pan sear and add the lemon juice to the pan juices and pour juices
>over scallops.
>I'll probably do rice with chopped parsley and chopped green onion
>tossed in at the last.
>For some reason I don't think of a salad with this. Maybe I can
>spring for some asparagus. Broccoli really isn't on my favorites
>list. As you say, scallops are so good that whatever goes with needs
>to be simple.
>Price is little higher here as we are nowhere near the ocean.


>All of a sudden I am craving fishy proteins.
>Janet US

We have been, too. We just finished up some broiled Dover sole, that I
always make extra of so I can have cold leftovers.

I have an unusual method of broiling the sole that is good for any
white fish...lay out the filets in a flat, sided pan, sprinkle on
grated or finely shaved carrot (one thin carrot's worth). Dot with
butter, pour in milk so that the filets are well in it, but not
covered by it. Sprinkle with paprika. Broil.

My mom used to make fish this way and she got the method from her
Hungarian mother. The carrot, I was told, was to bring out the
"sweetness" of the fish.

[tert in seattle]

I've had them with garlic and sesame oil - was really good

[U.S. Janet B.]

I will try that, it sounds slightly goofy but the best things usually
are ;-)

[U.S. Janet B.]

would you give approx. proportions between wine and o.j., please?
Sounds kind of nice.
Janet US

[U.S. Janet B.]

I wouldn't have thought of sesame oil. thx

[lucreti...@fl.it]

On Mon, 25 Feb 2019 12:10:09 -0700, graham <g.st...@shaw.ca> wrote:

I'll try that at some point, love leeks and scallops, never thought to
mix the two. My local Sobeys had halibut on sale last week, it was
translucent white and did not smell so I bought a piece, was like
going down memory lane.

[Dave Smith]

On 2019-02-25 12:23 p.m., U.S. Janet B. wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
>

That depends on the size of the scallops. If they are nice big scallops
I like them pan seared and I usually serve them on a bed of dressed
greens and some rice. If they are medium size I dip them in a mixture
of cream and prepared mustard and roll them in bread crumbs, stick them
on skewers and broil them until golden brown. If they are small, I make
Coquilles St. Jacque.

[U.S. Janet B.]

yes, memory lane. My mother fed us lots of halibut because it was
very inexpensive. 17 cents a pound. We used to have what I now
consider great slabs of halibut for dinner. Now such a piece would
cost over $50 and wouldn't be a beautiful, large steak. ;-(

[U.S. Janet B.]

On Mon, 25 Feb 2019 16:23:52 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2019-02-25 12:23 p.m., U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks

snip

If they are medium size I dip them in a mixture
>of cream and prepared mustard and roll them in bread crumbs, stick them
>on skewers and broil them until golden brown.

snip
now that is an idea that appeals. thx

[Dave Smith]

You're welcome. I don't remember where I first came across that recipe
but it is so quick and easy and it is delicious.

[penm...@aol.com]

On Mon, 25 Feb 2019 U.S. Janet B. wrote:
>
>What do you like with scallops? My mind won't settle. I need some
>ideas.
>thanks

I like scallops same as clams... raw, slurped.

[lucreti...@fl.it]

They have to be fresh out of the water to be good raw. My son-in-law
and I used to dive for them, for a $5 licence per year one is entitled
to 100 scallops per dive. Sitting on the beach, opening the scallop
and consuming, they were great. A few hours later, not the same at
all.

[col...@gmail.com]

ramps

[songbird]

U.S Janet B wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.

not much else at first, some dessert later.
i like them just slightly cooked in butter
and that's good enough.

one time i had a raw one sliced very thin with
the slices interleaved with very fine lemon
wedges. it was good, but i could have done
without the lemon.


songbird

[Hank Rogers]

Umm Popeye, dem tings yoose been slurping ain't scallops!

[Hank Rogers]

Popeye didn't slurp scallops. His buddy just told him it was scallops.

[Ed Pawlowski]

Start with more butter than you need to cook with. Add maybe 1/4 cup of
wine, 2 TBS of OJ concentrate. Adjust to suit yourself.

[U.S. Janet B.]

thank you. Saved.
Janet US

[Sqwertz]

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. wrote:

> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US

Shrimp. Because they're half the price of sea scallops and help
fill me up. Along with a rice pilaf or butter-garlic-parsley egg
noodles.

-sw

[U.S. Janet B.]

On Tue, 26 Feb 2019 09:38:59 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

LOL, but scallops are a treat ;-)

[cshenk]

U.S. Janet B. wrote:

>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US

Eggplant (Asian type, not bitter and no skinning) for the vibrant color
is a top pick. Steamed likely.

Then a bright green vegetable like whole snap beans, ends trimmed and
sauteed in a little olive oil and garlic.

Other things to expand th plate (I generally have 3 sides): A 'white
sauce' with Tumeric added for color over a mix of fetucini and colorful
spiral pasta. A few slices of jarred red beets. A mushroom medly with
several types sauteed together with a few rings or 1/2 moons of sweet
red onion, and a mix of olive oil and butter. A bowl of stewed whole
tomatoes with mild green chiles or chives.

Basically I'd want the purity of the scallops to shine whitely and hen
'eye pop' the rest with color but not too strongly flavored so they
don't mask the scallops.

[U.S. Janet B.]

that's a beautiful plate but a little heavy on fats and seasonings for
me to go with scallops. Just a different taste approach. thanks

[jmcquown]

On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US
>

Oh dear, am I too late? It really depends on how you cook the scallops.
Pan seared? Do you want sauced or just side dish ideas?

Jill

[U.S. Janet B.]

On Tue, 26 Feb 2019 19:24:40 -0500, jmcquown <j_mc...@comcast.net>
wrote:

no, not too late. There's always next time and also learning how
others view prep and serving. As I said, my brain was stuck. It's
good to see what others do. So sauced? sure. Side dishes, yes,
please :-)
Janet US

[dsi1]

On Monday, February 25, 2019 at 7:23:53 AM UTC-10, U.S. Janet B. wrote:
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US

Make poke with scallops. The sauce is mayo, sriracha, and sesame oil.

https://www.amazon.com/photos/shared/j6dNzUXBQzSgcDPWDAHChQ.1eZ6VxOhplqya2ZgJexaD3

[cshenk]

No problem! I offered up several sides and you'd pick a few. Mostly
like others, I'd keep the spicing simple but add a little 'eye pop'
color in the sides.

Enjoy and tell us what you decide on?

[jmcquown]

I would personally do pan seared scallops and if you'd like a sauce make
a garlic cream sauce. In my case, side dishes would likely involve
angel hair pasta. There might even be some spinach involved.

Jill

[jmcquown]

Agreed, Janet. I think turmeric, sliced red beets and mushrooms, sliced
rings of onions and then a bowl of stewed tomatoes with mild green
chiles... way too overpowering.

It really needs to be simple, IMHO. In this case I'm surprised Carol
didn't simply suggest pan fried scallops in oil with minced ginger and
garlic and deglazed with a little stock (or whatever the current popular
Asian broth is called) and finished with a dash of soy sauce. ;) Plated
with rice. Or noodles.

Jill

[jmcquown]

Yep, and scallops taste much better (at least to me) that shrimp. :)

Jill

[Bruce]

On Tue, 26 Feb 2019 20:55:52 -0500, jmcquown <j_mc...@comcast.net>
wrote:

If you eat as much as Sqwertz, it's very expensive to "fill up" on
scallops.

[Dave Smith]

I wish I was in a position to know. Both are better fresh than frozen,
but around here those things are either in the freezer compartment or
on ice with note that they re previously frozen. Big shrimp tend to be
much better than small shrimp and large scallops are better than small
ones. The price reflects that relative quality. Small shrimps are quite
affordable but the big suckers are very expensive. You can get bags of
frozen bay scallops for about twice the price of shrimp. Those nice big
scallops that are nice for pan searing are going to cost about $4 or
more apiece.

[U.S. Janet B.]

obviously I am dealing with frozen for either. I buy them at Costco
and just bite the bullet knowing I am going to have to spend around 50
dollars for a bag of wild caught shrimp ( 4 pounds0 or 30 dollars for
a smaller bag of scallops(don't recall pounds). I had my first taste
of scallops when I briefly lived in New Jersey and I loved them. Those
of you next to the ocean can get fresh caught, I can't.
Janet US

[U.S. Janet B.]

On Tue, 26 Feb 2019 20:28:06 -0500, jmcquown <j_mc...@comcast.net>

I hadn't thought of spinach. That hot spinach salad might be nice as
the only accompaniment to the scallops. a smidge of light cream sauce
might be nice. thx

[Ed Pawlowski]

Wild caught, never frozen, are about $16 tp $20 a pound here.

[Ophelia]

"jmcquown" wrote in message news:%_ldE.6$BO...@fx04.iad...

==

The way I saw it (I could be wrong) Carol offered a few to choose from, not
pile them all up on one plate, Carol?

[Gary]

"U.S. Janet B." wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.

Well I sat on this one just to see what others have said.
Scallops are the one shellfish that I don't buy too often.

Don't worry about frozen ones. Just as good as fresh. Jill buys
frozen ones and she lives right beside the ocean. Only time you
might get them fresh at the seaside is from local seafood(only)
market, or have them served in locally owned restaurants. That's
it. I've cooked both and no significant difference at all.

Anyway, for small bay scallops, I stir fry them in a nip of oil.
High heat, quick sear and they are done.

For the larger sea scallops, nip of oil and pan sear top, then
bottom, then I'll even sear on the rounded side...sear and slowly
roll around the pan. Just that side searing often finishes them.
If not quite just turn down heat for another minute.

I prefer them pretty much on their own...a large appetizer or a
small entree. For occasional seasoning, I like a very small
drizzle of:
- just 1 TBS melted salted butter
- only 2-3 drops of lemon
- tinyest nip of garlic powder (or just a shred of real garlic
clove)

You want the flavor of the butter with just barest hint of the
lemon and garlic.
Ed's white wine sounds good to me but just a few drops

Sides to serve with? Around the beach here, locals like to keep
it simple. Let the seafood be the star of the dish. Very common
here (and with most seafood dinners) is just a simple side of
fries with s&p. That gives you a nice variety of taste but not
intrusive at all. The seafood of choice will still remain the
star.

One more thing...if you just make them seared only, use a neutral
tasting oil with maybe a bit of butter mixed in.

Anyway, just more for you to consider next time. HTH :)

[parkstre...@gmail.com]

On Monday, February 25, 2019 at 1:36:26 PM UTC-5, Christ...@deathtochristianity.pl wrote:
> On Mon, 25 Feb 2019 14:19:02 -0400, lucreti...@fl.it wrote:
>
> >On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. <J...@nospam.com>

> >wrote:
> >
> >>
> >>What do you like with scallops? My mind won't settle. I need some
> >>ideas.

> >>thanks
> >>Janet US
> >
> >I'm happy to have scallops alone, but if I put something with it,
> >would choose rice.
>
>
> Yes rice is wonderful but it goes in the category of plain boring crap
> I have had every day since I was born... combine it with the
> suggestions I made in a previous reply or even use a gluten fee soy
> noodle pasta. That would taste so good with a large portion of the
> cheese sauce I suggested...
>
put stuff in your rice. nicely diced different coloured bell peppers, diced onions, mushrooms etc.

[U.S. Janet B.]

thanks. You and I are part of the keep it simple group..
thanks for taking the time

[Gary]

"U.S. Janet B." wrote:
>
> obviously I am dealing with frozen ... I had my first taste

> of scallops when I briefly lived in New Jersey and I loved them. Those

> of you next to the ocean can get fresh caught, I can't.\

Again....not a thing wrong with frozen. The most expensive tuna
served raw in restaurants was frozen at sea. All large fish are
frozen at sea.

At seaside, only way to maybe get fresh scallops is local seafood
market and at privately owned local restaurants.

YOU can get frozen. Consider it fresh, taste wise.

Not only that....I have never seen a live scallop in shell sold
even in a seafood market. They are always removed from shell.
Unlike clams and oysters where you open the shell and eat
everything inside, you don't eat the entire scallop. All you eat
is the muscle that opens and closes the thing. Scallop 'guts' are
discarded and never sold.

Again Sheldon lied about "slurping down fresh scallops" on Long
Island years ago. What a choad. heheh

[lucreti...@fl.it]

Not necessarily, I have had them straight from the sea, I guess even
still alive, just opened the shell, cut out the part to eat (the
muscle) and left the rest on the shell for the gulls.

[jmcquown]

On 2/26/2019 9:57 PM, Dave Smith wrote:

I like both, the big scallops and the small ones. But you're absolutely
right about the "previously frozen". That's why I don't generally buy
the large scallops in the seafood case. Unless I'm planning to cook
them within a day or two I'm going to freeze them which means I'd be
*re-freezing* them. So I just buy a bag of the frozen sea scallops.
Also nice because I can portion out and thaw however many I want and
just put the rest back in the freezer. The bag has a zip-lock type seal. :)

Jill

[jmcquown]

You're welcome! Now you've got me craving scallops...

Jill

[jmcquown]

On 2/27/2019 11:12 AM, Gary wrote:
> "U.S. Janet B." wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>
> Well I sat on this one just to see what others have said.
> Scallops are the one shellfish that I don't buy too often.
>
> Don't worry about frozen ones. Just as good as fresh. Jill buys
> frozen ones and she lives right beside the ocean.

Yep! Around here people talk about the shrimp boats and the fresh srimp
available at local seafood markets. I've never heard of any shrimpers
who also dredge for scallops. Maybe they have to go further out to sea
for scallops. <shrug> I have no problem with the frozen ones. In fact,
in my reply to Dave on the subject of frozen scallops I explained why,
but I'll say it again. :)

The sign in front of the raw scallops in the seafood case at the
supermarket always indicates they were previously frozen. So... unless
I'm planning to cook them within a few days of purchase, I'd likely be
putting them into the freezer. I don't want to refreeze scallops (the
texture might suffer) so I buy the bag of flash frozen ones. I can
portion out exactly the amount I want and put the zipper bag containing
the rest back in the freezer. This goes for both the large "sea"
scallops and the smaller "bay" scallops. The frozen bags of the small
(aka "bay") scallops I see at the store are labelled Patagonian; they
come from Argentina.

Jill

[U.S. Janet B.]

On Wed, 27 Feb 2019 18:08:48 -0500, jmcquown <j_mc...@comcast.net>
wrote:
snip

>
>The sign in front of the raw scallops in the seafood case at the
>supermarket always indicates they were previously frozen. So... unless
>I'm planning to cook them within a few days of purchase, I'd likely be
>putting them into the freezer. I don't want to refreeze scallops (the
>texture might suffer) so I buy the bag of flash frozen ones. I can
>portion out exactly the amount I want and put the zipper bag containing
>the rest back in the freezer. This goes for both the large "sea"
>scallops and the smaller "bay" scallops. The frozen bags of the small
>(aka "bay") scallops I see at the store are labelled Patagonian; they
>come from Argentina.
>
>Jill

I just looked at the bag my frozen scallops were in. It's a 2 pound
bag, 15-20 scallops per pound. It says caught in the North Atlantic,
hand shucked immediately after capture and immediately individually
frozen. It gives instructions for thawing and says do not refreeze.
Kirkland Brand (Costco) I want to say it cost somewhere between
$30-$40, I just don't remember. When I buy a treat I've already
decided to accept the cost. They are good.
Janet US
>

[cshenk]

Yup! Tumeric was only for color BTW, has almost no flavor.

It's totally fine if she doesn't like what I'd do but the cost of
scallops means this would be a special meal so we'd take time to make
it pretty. Above the items that were separate, got all mixed together
somehow. (beets and mushroom dish? Ick!).

I'd have picked 3 off the list and the spice load is low on all of
them. I probably phrased it wrong thereby causing confusion.

[graham]

Really? I find turmeric has an unpleasant earthy flavour and I wouldn't
maltreat scallops with it.

[lucreti...@fl.it]

On Wed, 27 Feb 2019 16:42:26 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

Scallops from cold water are always better, as indeed much fish is as
well. Though I like some tropical type fish once in a while, cold
water is superior, in my opinion.

[cshenk]

I like that type of bag too and I put them inside another larger
ziplock to make a double layer of seals.

I shall have to get some scallops again!

[jmcquown]

I'm not a Costco member (none nearby) but I buy the Publix brand frozen
scallops that come in a sturdy bag with a zip-lock. Costs about $30 for
a 1 lb. bag of the the sea scallops; lesser for the small Patagonian
scallops. (I like those, too.)

Usually the prices on the large ones in the seafood case on a bed of ice
is around $30-40. But on the sign it says "previously frozen". To me,
it's a no brainer. I can't tell any difference in the taste. Then
again, I've never tasted a freshly harvested scallop. The frozen ones
work for me.

Jill

[jmcquown]

I'm not a huge fan of turmeric. I hear "Lovely golden colour" by
so-called chefs on cooking shows. Also, "Looks like saffron and you can
use it in place of saffron." No, you can't. It's not the same thing.
AT ALL. Not if a dish seriously calls for saffron.

Jill

[jmcquown]

I agree, lucretia. Aside from catfish (which is farm raised) nearly all
of the fish and other seafood I enjoy comes from cold waters. It's the
best. :)

Jill

[Boron Elgar]

On Wed, 27 Feb 2019 16:42:26 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

Those were exactly the scallops I made the other day, too. It was the
first time I had ever gotten frozen ones and I will go back to fresh
from now on. The purchase of frozen ones was strictly convenience.

Even after defrosting, draining and drying them off a bit as they
seemed "wet," They gave off a lot of water in the saute. My usual prep
is pan searing in a combo of butter and olive oil, then sprinkling
them all with lemon and parsley in the serving bowl.

Were I not used to getting big fat perfect scallops at Wegman's, these
frozen ones would be thought of as pretty good, but I have been
spoiled.

Still, there is that convenience of having them around for when the
urge hits.

[S Viemeister]

On 2/27/2019 7:32 PM, jmcquown wrote:

> Usually the prices on the large ones in the seafood case on a bed of ice
> is around $30-40.  But on the sign it says "previously frozen".  To me,
> it's a no brainer.  I can't tell any difference in the taste.  Then
> again, I've never tasted a freshly harvested scallop.  The frozen ones
> work for me.
>

I didn't think there'd be much difference either - until I was given a
bag of diver-harvested scallops, within a couple of hours after they had
been lifted from Loch Eribol. They were amazingly delicious, cooked with
just butter, garlic, salt, and pepper.
(I still have the shells.)

[jmcquown]

Och! Don't talk to me about fresh dived-for scallops in a Loch! ;)
That's fresh.

I was gifted some scallop shells a year or so ago. A neighbor purchased
them and intended to use them to make Coquilles St. Jacques but never
got around it it. She was giving them away. So far, I haven't made
that scallop dish, either. But I have the shells. :)

Jill

[Ed Pawlowski]

On 2/27/2019 8:10 PM, Boron Elgar wrote:

> Those were exactly the scallops I made the other day, too. It was the
> first time I had ever gotten frozen ones and I will go back to fresh
> from now on. The purchase of frozen ones was strictly convenience.
>
> Even after defrosting, draining and drying them off a bit as they
> seemed "wet," They gave off a lot of water in the saute. My usual prep
> is pan searing in a combo of butter and olive oil, then sprinkling
> them all with lemon and parsley in the serving bowl.
>
> Were I not used to getting big fat perfect scallops at Wegman's, these
> frozen ones would be thought of as pretty good, but I have been
> spoiled.
>
> Still, there is that convenience of having them around for when the
> urge hits.
>

Most frozen have been soaked in a phosphate solution. They can pick up
to 15% weight and they look fresher that way. Of course, they don't
sear as well either.

I miss Wegman's. They had some great seafood, as well as good selection
of other goodies.

[songbird]

Gary wrote:
...

> Not only that....I have never seen a live scallop in shell sold
> even in a seafood market. They are always removed from shell.
> Unlike clams and oysters where you open the shell and eat
> everything inside, you don't eat the entire scallop. All you eat
> is the muscle that opens and closes the thing. Scallop 'guts' are
> discarded and never sold.

well, the raw scallop i had 'et was in a
saltwater tank, you selected the size you wanted
and the chef took it out of the water and did all
the prep work in front of you (if you wanted to
watch - i did). yum.

it was one of those once-in-a-lifetime things
as i had liked sashimi of various kinds before
so worth a try.

some place on the east coast in New Haven i
think it was, many years ago, when sushi was just
ending the first phase of hitting the states.


songbird

[Boron Elgar]

I had chucked the bag and taken out the garbage before I discovered
the wetness of the scallops, but next time I am in Costco, I'll check
to see what is on the package.

>
>I miss Wegman's. They had some great seafood, as well as good selection
>of other goodies.

I do not use them for everyday grocery shopping, but gosh, they do
have wonderful stuff that only they seem to carry.

[Dave Smith]

On 2019-02-27 8:41 p.m., jmcquown wrote:

> Och!  Don't talk to me about fresh dived-for scallops in a Loch! ;)
> That's fresh.
>
> I was gifted some scallop shells a year or so ago.  A neighbor purchased
> them and intended to use them to make Coquilles St. Jacques but never
> got around it it.  She was giving them away.  So far, I haven't made
> that scallop dish, either.  But I have the shells. :)
>

We have about a dozen scallop shells that were a gift of nature. One
year we went did a road trip to the east coast and walked out into the
Bay of Fundy when the tide went out. There were scallop shells laying
around everywhere.

[U.S. Janet B.]

It says Ingredients: Sea Scallops, All Natural
(I do see that each scallop appears to be covered in a thin coating
of ice)

[Cindy Hamilton]

Perhaps you can't taste it, but I can. A musty, slightly astringent
flavor.

Cindy Hamilton

[Cindy Hamilton]

On Wednesday, February 27, 2019 at 7:03:12 PM UTC-5, lucreti...@fl.it wrote:

> Scallops from cold water are always better, as indeed much fish is as
> well. Though I like some tropical type fish once in a while, cold
> water is superior, in my opinion.

I'm with you. Especially oysters, which I only eat raw.

Cindy Hamilton

[lucreti...@fl.it]

Yeeessss - you are really paying more for frozen anyway as all that
liquid is frozen and weighed with the scallops. I'm not interested
unless they are fresh but then again, I suppose mid-continent others
may not have a choice.

[Boron Elgar]

On Wed, 27 Feb 2019 21:48:34 -0700, U.S. Janet B. <J...@nospam.com>

Good to know there was no solution.

Yes, each was coated in ice. I assume that had something to do with
their freeze process.

I gave them a quick rinse and put them in a drainer after they
defrosted (did that in a large bowl of ice water, double sealed in a
zip lock that did not leak). The I dried them off well

I was careful in spacing them in the pan, but I could see the liquid
come out. It was milky looking.and left a coating in the saute pan.
That coating "cooked on" to the pan and had to be scraped off before I
could do a succeeding batch. Quien sabe?

Since I can usually get nice ones at Wegman's for $14.99/lb, I'll
stick with that and give up the convenience.

And I am wondering whether the Kirkland supplier was the same for both
your and my batches?

[Gary]

Cold weather seafood. I'm on board with you two.
Cindy only eats oysters raw? Ewwww
I do hope you at least chew the raw ones.
Those oyster eating competitions, they just swallow the
entire animal whole. What a waste of an animals life
just for a game. All you taste is the salty slime.

Have you ever had them cooked?
Just one minute cooking does it and improves the
flavor in my worthless personal opinion.
Just steamed in shell is better than raw.
Battered and fried is my favorite.

Many people have died from eating raw. Cooking can potentially
save your life. That usually depends on the weather conditions
where oysters are harvested.

[Cindy Hamilton]

On Thursday, February 28, 2019 at 10:11:08 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Wednesday, February 27, 2019 at 7:03:12 PM UTC-5, lucreti...@fl.it wrote:
> >
> > > Scallops from cold water are always better, as indeed much fish is as
> > > well. Though I like some tropical type fish once in a while, cold
> > > water is superior, in my opinion.
> >
> > I'm with you. Especially oysters, which I only eat raw.
>
> Cold weather seafood. I'm on board with you two.
> Cindy only eats oysters raw? Ewwww
> I do hope you at least chew the raw ones.

Of course. They're so expensive, I don't want to waste
any flavor. I generally add no condiments.

There's an oyster bar that I patronize. They have several
different oysters from several different locations. They'll
let you mix it up. I like the variety of flavors that each
oyster's terroir brings.

> Those oyster eating competitions, they just swallow the
> entire animal whole. What a waste of an animals life
> just for a game. All you taste is the salty slime.
>
> Have you ever had them cooked?

Yes. I still prefer them raw.

> Just one minute cooking does it and improves the
> flavor in my worthless personal opinion.

Not worthless, just personal. I'm a different person.

> Just steamed in shell is better than raw.
> Battered and fried is my favorite.
>
> Many people have died from eating raw. Cooking can potentially
> save your life. That usually depends on the weather conditions
> where oysters are harvested.

Yep. I'm just a wild risk-taker. Next I'll take up sky diving.

Cindy Hamilton

[jmcquown]

On 2/28/2019 10:18 AM, Cindy Hamilton wrote:
> Yep. I'm just a wild risk-taker. Next I'll take up sky diving.

LOL!

Jill

[Gary]

Cindy Hamilton wrote:
>
> Yep. I'm just a wild risk-taker. Next I'll take up sky diving.

I plan to do sky diving myself just as soon as my doctor says I
only have a few months left to live. Go out with a bang. :)

[U.S. Janet B.]

My mother made oyster stew every Christmas Eve. I couldn't gag it
down so I got my oysters raw in a dish with a bit of vinegar and salt
and pepper. That was good. Now I can't seem to eat oysters in any
fashion. I think it is because the only ones out here come in
refrigerated jars. ewwww
Janet US

[lucreti...@fl.it]

On Thu, 28 Feb 2019 10:11:03 -0500, Gary <g.ma...@att.net> wrote:

I like Oysters Kilpatrick
https://www.thespruceeats.com/oysters-kilpatrick-recipe-256024

[lucreti...@fl.it]

Probably be more of a splattttt :)

[Ed Pawlowski]

On 2/28/2019 10:18 AM, Cindy Hamilton wrote:

Most anyone can sky dive. I want to see you sky dive and eat oysters on
the way down!

[Ophelia]

"cshenk" wrote in message
news:34SdnWyBnPqAvurB...@giganews.com...

It's totally fine if she doesn't like what I'd do but the cost of
scallops means this would be a special meal so we'd take time to make
it pretty. Above the items that were separate, got all mixed together
somehow. (beets and mushroom dish? Ick!).

I'd have picked 3 off the list and the spice load is low on all of
them. I probably phrased it wrong thereby causing confusion.

===

What confusion?? It was clear enough to me.

[jmcquown]

Yeah, and then someone has to go pick up what's left of him. Not a
pretty picture.

Jill

[Dave Smith]

Even fresh water fish is better from cold water. There used to be a
trout farm near here. They tasted a little muddy in the summer but in
the winter they were much better.

[Ophelia]

"Gary" wrote in message news:5C77FCF9...@att.net...

==

My husband did a lot of that in the military. He hated every single jump
and wouldn't do it now if you paid him lol

[Dave Smith]

On 2019-02-28 7:02 a.m., lucreti...@fl.it wrote:

>
> Yeeessss - you are really paying more for frozen anyway as all that
> liquid is frozen and weighed with the scallops. I'm not interested
> unless they are fresh but then again, I suppose mid-continent others
> may not have a choice.

What about off season?

[lucreti...@fl.it]

You going to dive alongside him to check she actually does it??

[Dave Smith]

That is something I have thought about but discounted when I heard the
price. My friend's family chipped in and bought him a skydiving
experience as a retirement experience. Having been an airline pilot for
more than 30 years he had a hard time with the thought of jumping out of
a plane. He enjoyed it, but he said he isn't going to spend that kind
of money for a few minutes of fun.

My father was a member of the Caterpillar Club, those who had saved
survived by bailing out of a disabled plane. Their plane was shot down
and he was the only one who got out. The parachute opened just seconds
before he landed in a freshly plowed field, and he hit the ground just
about the same time the plane did.

[Dave Smith]

I have not had raw oysters in a while, but I do like them. They are like
a tonic. I always feel really good within minutes of eating them. When
we were first married we often ate smoked oysters. We ate them so often
that I got tired of them and did not eat them for years. A couple years
ago I gave them a try again. They are still good. I might buy them more
often if they came in a can with only a half dozen.

[Bruce]

"Oysters And Me"
A novel by Dave Smith

[Ed Pawlowski]

Photos would be accepted.

[cshenk]

graham wrote:

> Really? I find turmeric has an unpleasant earthy flavour and I
> wouldn't maltreat scallops with it.

Lightly used and my idea posted didnt use it on the scallops.

I guess I am sorry I posted ideas at all now since they got very mixed
up from what i said.

[cshenk]

Well apparently there was confusion and now I am sorry I even answered
the post. A few pinches of Tumeric is now some bitter over the top
thing to color a white sauce.

[Gary]

"U.S. Janet B." wrote:
>
> My mother made oyster stew every Christmas Eve. I couldn't gag it
> down so I got my oysters raw in a dish with a bit of vinegar and salt
> and pepper. That was good. Now I can't seem to eat oysters in any
> fashion. I think it is because the only ones out here come in
> refrigerated jars. ewwww

That depends on your mom's recipe. I've got a good one.
Refridgerated oysters are ok now as long as you get them
with a few days of packing date.
Personally, other than at a restaurant, I've always killed my
oysters. Either ones I harvested or nowadays from the local
fish market. He's the only one nearby left so I try to support
him.

I went to a friend's house for Thanksgiving dinner one year back
in the mid-70s. His wife made an oyster stuffing for the turkey.
Best darn stuffing I ever even dreamed of. The next year I cooked
my own turkey and made an oyster stuffing. No recipe, no
cookbooks that had that, and no internet to look it up.

It was a fail....way too much oyster taste. Turns out I should
have used the oyster meat only and not all the liquid/liquer from
the shells. I should have asked first but hey...live and learn.
:)

[Gary]

lucreti...@fl.it wrote:
>
> I like Oysters Kilpatrick
> https://www.thespruceeats.com/oysters-kilpatrick-recipe-256024

I looked that up and sounds good to me. My only concern was
cooking long enough to cook the bacon. That would over-cook the
oysters. I would have cut the bacon and cooked that to almost
done before adding it to the oysters, then in oven.

Same thing when I read about people wrapping raw bacon around a
shrimp. By time that bacon is cooked the shrimp is WAY
overcooked.

[Dave Smith]

Maybe the trick is to get much larger shrimp which will take longer to
cook, make sure that the shrimp is completely wrapped so that the heat
has to get through the bacon to the shrimp. I remember about 30 years
ago a lot of restaurants were doing a similar dish with scallops. Those
suckers cook even faster than shrimp. Despite being over cooked, they
were pretty good.

[lucreti...@fl.it]

Agreed, I cook the bacon first.

[graham]

Better still, don't use bacon in the first place. Its strong flavour
overpowers the delicate sweetness of the shellfish.