[Sca-cooks] scallops

David Walddon david at vastrepast.com
Fri Oct 3 08:16:37 PDT 2008

If you are searing or broiling the scallops you will get much better  
results if you DO NOT use scallops that have been soak for preservation.
Most frozen scallops (in bags) are.
I know we are lucky out here in the PNW to have access to Seafood at  
a much lower cost and fresher quality but it worth asking your Fish  
Monger about getting in Fresh or Fresh Frozen Scallops with out the  
chemical they soak them in.
The texture and taste are totally different.
Especially when searing them as the natural sugar of the scallop  
comes out and caramelizes to a delicious sweet goodness.



Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Oct 3, 2008, at 8:07 AM, S CLEMENGER wrote:

> Rosemary and ginger rub? Boy, does that sound good!
> I make scallops occasionally, but they're really expensive, this  
> far inland.
> I've got a recipe somewhere for scallops that are *briefly*  
> marinated in a
> miso-based sauce, and then sauteed and served over buckwheat noodles
> (soba?).  Very good.  Broiling them sounds yummy, too, but I've got a
> useless broiler on my stove, so that's not an option, darn it!
> --Maire
> ----- Original Message -----
> From: "Elaine Koogler" <kiridono at gmail.com>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Friday, October 03, 2008 7:49 AM
> Subject: Re: [Sca-cooks] scallops
>> Usually, what I do is to brush the scallops (I use the larger sea
>> scallops...I think their flavor is better) with butter, then  
>> sprinkle on
>> some salt, a little pepper and either a seafood seasoning (I like  
>> Stubbs
>> Rosemary and Ginger Rub or perhaps a light touch of Old Bay) or  
>> maybe some
>> marjoram or tarragon, then broil.  As is the case with most  
>> seafood, be
>> very
>> careful not to over cook them...they should be lightly browned on  
>> each
>> side.
>> Kiri
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