Gar wrote:

> >I do think I'll be preparing a pound of scallops this weekend using the
> >recipe for Venetian Scallops as posted. Deep fried spinach topped with
> >angel hair pasta topped with the scallops and the wine/cream sauce sounds
> >sublime to me
>
> If you're just cooking for yourself you might want to cook less than a
> whole pound. I didn't see the recipe posted, so I looked one up. It
> only takes a few minutes to make them and I don't feel they re-heat
> well. Just my .02
>

I find that scallops are one of those things that tend to go a long way, and I
agree that they are not really suitable for re-heating.

We had some great sea scallops last night. I made a saffron citron beurre
blanc sauce by heating up some olive oil and crushed garlic, added a pinch of
saffron, a bit of leon juice and some white white, brought it to a boil and
reduced it to a half, then added some heavy cream and simmered that reducing
again to a half, then adding and whisking in butter. I got a small cast pan
nice and hot, seasoned the scallops with salt and pepper and pan seared them
in a little olive oil. Served them on a plate with the sauce drizzled over
them and accompanied with very large sized marinated and grilled tiger prawns.