On 11/8/2018 10:30 AM, Dave Smith wrote:
> On 2018-11-08 5:34 AM, l not -l wrote:
>> OnÂ* 7-Nov-2018, jmcquown > wrote:
>>
>>> Pan seared sea scallops.Â* Simply sprinkled with a touch of S&P, cooked
>>> in a drizzle of olive oil.Â* I removed the scallops, added coursely
>>> chopped garlic cloves and stirred until it was tender, slightly browned.
>>> Â*Â* Aromatic.Â* I added some fresh, trimmed spinach leaves and cooked in
>>> the oil until tender.
>>>
>>> Quite tasty!Â* A really simple mid-week meal.
>> I'm not an adventurous eater when it comes to seafood; fish varieties and
>> shrimp are about the extent of my seafood norm.Â* I had scallops once, I'm
>> sure they were over-cooked, they were like trying to eat a Pink Pearl
>> eraser.Â* I should try more seafood varieties, because I know many
>> people who
>> enjoy them.
>
> If the scallops were tough they were definitely over cooked. Scallops
> can be eaten raw.Â* If properly seared they are basically a thin seared
> crust with raw or barely cooked flesh in the middle, nice a nice beef
> tenderloin. They are tender and melt in your mouth.
>
Scallops can be a bit tricky. When it comes to scallops, cooked to just
opaque for me. The minute the line of pink on the side starts to
disappear, remove from heat and plate immediately.

Jill