Serendipity wrote:
> I made alfredo sauce to top fresh pasta. My intentions were to add
> scallops, one of DH's favourites, to the sauce then topped with
> sauteed sliced cremeni mushrooms. I have to introduce the new
> mushroom types in slowly for DH I boiled the frozen scallops
> gently (brought to boil) then added to them to the sauce. IMO, they
> were rubbery. DH didn't complain so maybe I'm being overly critical
> but I still think they were rubbery. So should I have just added
> them to the sauce without boiling?
>
> BTW, I really liked the cremeni mushrooms moreso than portabellos.
> There was a noticeable taste difference that was rich and woodsy.

Scallops require gentle cooking and very little cooking. Takes only a
minute to make them tough. IMHO, next time, slightly brown them in butter
and then add them to the sauce and toss lightly after you've cooked the
mushrooms.

Jill