sarah bennett wrote:
> wrote:
>> I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
>> with a lot of butter but I end up cutting the scallops into quarts
>> because I fear they won't cook all the way through. I want the
>> scallops fried in butter. Can I cook them safely without cutting them
>> up? If so how long do I cook them, on what temperture and do I stir
>> them all? How do I know when they are done? The labely says when they
>> are "opaque". I don't exactly know how to tell that.
>>
>
> "opaque" means "not translucent anymore".
To further clarify... when you get the scallops (and large are good!), they
are pinkish. When you cook them they turn white which means they are
opaque. I'd say pan-fry in butter (I'd use a blend of 1 Tbs. butter to 1
Tbs. olive oil, myself) over medium heat or flame, turn them after about 3
minutes and cook another 3 minutes, but keep an eye on them.
As everyone always says, don't overcrowd the pan. And you don't want to be
stirring them around a lot unless you have 'hot spots' on the stove or due
to the shape of your pan. You don't want to *brown* them or they will turn
into expensive pieces of rubber. When the scallops turn white with no more
pink, they are opaque and done. And delicious!
Jill