Dan Logcher wrote:
Dan Logcher wrote:
> Buddy wrote:
>> Dan Logcher wrote:
>>
>>> John Doe wrote:
>>>
>>>> On Apr 18, 4:45 pm, Dan Logcher > wrote:
>>>>
>>>>> John Doe wrote:
>>>>>
>>>>>> On Mar 30, 12:07 pm, Buddy <why.wood.yew@bother> wrote:
>>>>>
>>>>>
>>>>>>> Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
>>>>>>> other day at $7/lb. They ran between 1" to 2" size and were
>>>>>>> swimming in
>>>>>>> the ocean that morning. They are probably the best tasting raw thing
>>>>>>> I've ever eaten - they need nothing to dress them up.
>>>>>
>>>>>
>>>>>> If I purchased some giant sea scallops from the grocery store, would
>>>>>> they be safe to eat if only grilled for a minute or so on each side?
>>>>>> The center would still be raw.
>>>>>
>>>>>
>>>>>> Is there a chance of parasites or any other contamination that could
>>>>>> hurt me?
>>>>>
>>>>>
>>>>> Probably more of a bacteria risk than parasites, but I'm not a
>>>>> seafood expert. I'd be really careful with any seafood from the
>>>>> super market or grocery store.
>>>>>
>>>>> --
>>>>> Dan
>>>>
>>>>
>>>>
>>>> Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
>>>> owner of the one about two miles from me is an honest man who always
>>>> tells me how fresh everything is (or not). He knows I love sushi, so
>>>> when he gets a fish in that was just caught, he calls me right away.
>>>> The Tuna is my favorite. I've never bought any scallops from him. I'll
>>>> ask him if he can get very fresh ones. I've read elsewhere that they
>>>> should be no older than two days to eat them raw (if properly stored).
>>>> Is this true?
>>>
>>>
>>> Not sure if that's true.. but I do know that scallops taste better after
>>> they have sit for a day or two. Same goes for squid. Its similar to
>>> aged beef.
>>>
>> Can't say that I agree with you there, Dan - at least as far as
>> scallops go. If it were so, why would live scallops be more prized?
>> But, of course, it is a matter of personal taste. I knew folks that
>> preferred their meats ie. bacon or beef, to have a bit of green
>> iridescence on it.
>
> Live scallops are more prized because they have never been frozen.
> You can still take a live scallop and aged it a little to get the
> creamy taste.
>
> That's my personal taste..
>


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><<XX>:> Buddy> Buddy wrote:
>> Dan Logcher wrote:
>>
>>> John Doe wrote:
>>>
>>>> On Apr 18, 4:45 pm, Dan Logcher > wrote:
>>>>
>>>>> John Doe wrote:
>>>>>
>>>>>> On Mar 30, 12:07 pm, Buddy <why.wood.yew@bother> wrote:
>>>>>
>>>>>
>>>>>>> Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
>>>>>>> other day at $7/lb. They ran between 1" to 2" size and were
>>>>>>> swimming in
>>>>>>> the ocean that morning. They are probably the best tasting raw thing
>>>>>>> I've ever eaten - they need nothing to dress them up.
>>>>>
>>>>>
>>>>>> If I purchased some giant sea scallops from the grocery store, would
>>>>>> they be safe to eat if only grilled for a minute or so on each side?
>>>>>> The center would still be raw.
>>>>>
>>>>>
>>>>>> Is there a chance of parasites or any other contamination that could
>>>>>> hurt me?
>>>>>
>>>>>
>>>>> Probably more of a bacteria risk than parasites, but I'm not a
>>>>> seafood expert. I'd be really careful with any seafood from the
>>>>> super market or grocery store.
>>>>>
>>>>> --
>>>>> Dan
>>>>
>>>>
>>>>
>>>> Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
>>>> owner of the one about two miles from me is an honest man who always
>>>> tells me how fresh everything is (or not). He knows I love sushi, so
>>>> when he gets a fish in that was just caught, he calls me right away.
>>>> The Tuna is my favorite. I've never bought any scallops from him. I'll
>>>> ask him if he can get very fresh ones. I've read elsewhere that they
>>>> should be no older than two days to eat them raw (if properly stored).
>>>> Is this true?
>>>
>>>
>>> Not sure if that's true.. but I do know that scallops taste better after
>>> they have sit for a day or two. Same goes for squid. Its similar to
>>> aged beef.
>>>
>> Can't say that I agree with you there, Dan - at least as far as
>> scallops go. If it were so, why would live scallops be more prized?
>> But, of course, it is a matter of personal taste. I knew folks that
>> preferred their meats ie. bacon or beef, to have a bit of green
>> iridescence on it.
>
> Live scallops are more prized because they have never been frozen.
Interesting point, which seems to back my point on prizing freshness. I
suspect it has more to do with the scallop roe found in the shell, but
I've never had that so can't say.
> You can still take a live scallop and aged it a little to get the
> creamy taste.
Now you're confusing me. If you remove the scallop muscle from the
shell, then it is no longer alive. Are you saying to age the live
shelled scallop to improve it's flavor? I don't think so.

Odd too, I find that after all the comments about freshness equaling
quality, that you are talking about aging as an improvement.
>
> That's my personal taste..
.... no problem, perhaps my taste isn't as discerning as yours, but I
don't believe you can improve on a scallop right off the boat only hours
out of the water. Neither can I imagine a balut being any sort of an
improvement on an egg, but many people do.
>
Where or how would you age the scallop, Dan?

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><<XX>:> Buddy