[Sca-cooks] Thanks to Huette...

[Susan Lin]

I think this has already been explained but dry scallops are not "dried"
scallops.  Dry scallops are scallops that have not had additional liquids
and such injected into them.  They sear nicely and don't weep liquid like
the others.  Most grocery stores will look at you weird if you ask for dry
scallops but I have found them at Whole Foods and such.  They are usually
more expensive because there are more scallops per pound when they don't
have things injected into them.

I understand that dry scallops are more delicate and do not last as long as
"regular" scallops that have been injected with liquids and preservatives.

Shoshanna

On Mon, Apr 20, 2009 at 2:48 PM, Huette von Ahrens <ahrenshav at yahoo.com>wrote:

>
> I have only used fresh or frozen scallops.  I haven't used dried scallops.
>  I don't know what difference they would make, but I suspect they might be
> tougher than fresh or frozen.
>
> I also prefer the large scallops, as I find them more flavorful.  But I
> have used the small ones once.  They were fine.
>
> Huette
>
> --- On Sat, 4/18/09, S CLEMENGER <sclemenger at msn.com> wrote:
>
> > From: S CLEMENGER <sclemenger at msn.com>
> > Subject: Re: [Sca-cooks] Thanks to Huette...
> > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > Date: Saturday, April 18, 2009, 5:44 PM
>  > Should those be "wet" scallops, or dry ones? Or
> > does it matter?
> > --Maire
> >
> >
> > ----- Original Message -----
> > From: "Elaine Koogler" <kiridono at gmail.com>
> > To: "Cooks within the SCA"
> > <sca-cooks at lists.ansteorra.org>
> > Sent: Saturday, April 18, 2009 5:05 PM
> > Subject: Re: [Sca-cooks] Thanks to Huette...
> >
> >
> > > Sure...here 'tis.  Please understand that it is
> > not a period recipe!!
> > >
> > > Scallop and spinach casserole
> > >
> > > 3 tablespoons extra-virgin olive oil, divided
> > > 1 large shallot, minced
> > > 1/3 cup Calvados
> > > 2 tablespoons apple butter
> > > 1 cup sour cream
> > >
> > > 1 pound large sea scallops
> > > 1/2 cup Calvados
> > > 1 tablespoon fresh thyme, chopped
> > > salt and pepper to taste
> > > 1 each large garllic clove, minced
> > > 1 9 oz bag spinach leaf
> > >
> > > 1.    Gnocci
> > > Make your favorite gnocci recipe or boil pre-made
> > package of gnocci.
> > > Drain
> > > and set aside
> > >
> > >
> > > 2.    Heat 1 tablespoon olive oil in large nonstick
> > skillet over high
> > > heat.
> > > Add scallops.  Sprinkle with salt and pepper to taste.
> >  Cook until
> > > slightly
> > > brown, about 2 minutes on each side.
> > >
> > > 3.    Add 1/2 cup Calvados and chopped thyme.  Let
> > simmer until liquids
> > > are
> > > reduced.  Remove scallops and place in a warm place
> > until ready to serve.
> > >
> > > 4.    Add 1 tablespoon olive oil to skillet over
> > medium-high heat. Add
> > > shallot and stir 30 seconds. Add Calvados and boil 30
> > seconds. Add  sour
> > > cream and apple butter and boil 2 minutes.   Take
> > sauce off heat.
> > >
> > > 5.    Heat remaining 1 tablespoon olive oil in another
> > large saucepan over
> > > medium-high heat. Add garlic and stir 30 seconds. Add
> > spinach and toss
> > > until
> > > barely wilted and still bright green, about 2 minutes.
> > Sprinkle with salt
> > > and pepper.
> > >
> > > 6.    In a casserole dish, place spinach uniformly
> > across the bottom.
> > > Place
> > > gnocci uniformly across spinach.  Place scallops
> > uniformly on top.  Pour
> > > sauce uniformly on top of everything and serve.
> > >
> > > And enjoy!  I wanted to lick the plate to get up any
> > remaining sauce.
> > > This
> > > is definitely a "keeper."  By the bye, I
> > couldn't find Calvados here in
> > > the
> > > boonies, so I used an apple brandy.
> > >
> > > Kiri
> > >
> > > On Sat, Apr 18, 2009 at 6:49 PM, David Walddon
> > <david at vastrepast.com>
> > > wrote:
> > >
> > > > So we don't have to dig can you share the
> > recipe again?
> > > > Eduardo
> > > >
> > > >
> > > >
> > > _______________________________________________
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