"Ed Pawlowski" > wrote in message
...
>
> "cybercat" > wrote in message
>> This is true. I much prefer bay scallops for their flavor and texture,
>> but I imagine I might be able to get a better texture in sea scallops by
>> slighly overcooking.
>
> Around here I cannot find dry pack bay scallops so I don't even try to do
> anything with the waterlogged tidbits. They may be OK in a soup or
> chowder though. I can get good sea scallops though, but at $12 to $20 a
> pound.. I like them seared in butter and then I make a simple
> butter/orange sauce for them.
>
> The water added sea scallops are cheaper, but you cannot get a sear on
> them and the flavor is not as intense.

After preparing them in the method I described, bacon wrapped, they were way
salty. I didn't add any salt, though the bacon provided that. They did
release a lot of water in cooking. I think the best way to cook these would
be by grilling them so they don't cook in the salt water they release. They
were good, though, and even after wrapping them in bacon last night and
cooking today.