Scallops
 

Hey- Large Sea Scallops are on sale today only at Albertson's for 7.99
#. I bought a 2# bag, and am planning on serving them for dinner
tonight. I'm looking thru recipes for Coquille St. Jacques, and they
are all calling for cheese. This just doesn't seem right! LOL! I've
made it a few times before, but I can't remember the cheese I used, if
any. Guess I could just leave it out, or invent something new...anyone
have a favorite scallop recipe they want to share? TGIF!!

Scallops
 

On Fri, 22 Aug 2008 13:35:20 -0700 (PDT), merryb >
wrote:

> I'm looking thru recipes for Coquille St. Jacques, and they
>are all calling for cheese. This just doesn't seem right!

This link
http://www.cooks.com/rec/doc/0,1-11,...acques,FF.html

has 40 plus recipes for Coquille St. Jacques. Some call for
cheese....some don't. You want cheese, you use that recipe...you don't
want cheese, skip the recipe. I guess it just might be personal
choice and aren't you thankful that we still have choices.

Scallops
 

On Aug 22, 1:53*pm, Billy <Hereiam@hotmaildotcom> wrote:
> On Fri, 22 Aug 2008 13:35:20 -0700 (PDT), merryb >
> wrote:
>
> > I'm looking thru recipes for Coquille St. Jacques, and they
> >are all calling for cheese. This just doesn't seem right!
>
> This linkhttp://www.cooks.com/rec/doc/0,1-11,coquille_st_jacques,FF.html
>
> has 40 plus recipes for Coquille St. Jacques. * Some call for
> cheese....some don't. You want cheese, you use that recipe...you don't
> want cheese, skip the recipe. * * I guess it just might be personal
> choice and aren't you thankful that we still have choices. *

For sure! I was looking at that site, and I like the Provential(sp)
style. Probably go with something along those lines, and omit the
cheese...

Scallops
 

merryb > wrote:

> anyone have a favorite scallop recipe they want to share?

I do them as follows:

First, rinse scallops and soak in cold water for 20 minutes. (This
can be skipped if they are utterly fresh.) Drain.

Sautee scallops, along with a nearly equal volume of mushrooms
(halved), in olive oil for 30 seconds on a side. There can be garlic
slices in there too if you like. Then add enough good white wine
to reach about 1/4" depth in the pan. When the wine reaches a simmer
reduce heat and cover. They will be done in about 1 to 3 minutes.
Most people do not like undercooked scallops, so they should be
just cooked through. ;) Do not overcook!

Discard liquid and any garlic pieces and serve immediately. Do
not pause to assemble a salad!

They usually do not require any salt.

Steve

Scallops
 

"merryb" > wrote in message
...
On Aug 22, 1:53 pm, Billy <Hereiam@hotmaildotcom> wrote:
> On Fri, 22 Aug 2008 13:35:20 -0700 (PDT), merryb >
> wrote:
>
> > I'm looking thru recipes for Coquille St. Jacques, and they
> >are all calling for cheese. This just doesn't seem right!
>
> This linkhttp://www.cooks.com/rec/doc/0,1-11,coquille_st_jacques,FF.html
>
> has 40 plus recipes for Coquille St. Jacques. Some call for
> cheese....some don't. You want cheese, you use that recipe...you don't
> want cheese, skip the recipe. I guess it just might be personal
> choice and aren't you thankful that we still have choices.

For sure! I was looking at that site, and I like the Provential(sp)
style. Probably go with something along those lines, and omit the
cheese...

Provencal, I believe. I like it without cheese. Cheese and scallops never
really worked for me.

Paul

Scallops
 

On Aug 22, 2:09*pm, (Steve Pope) wrote:
> merryb > wrote:
> > anyone have a favorite scallop recipe they want to share?
>
> I do them as follows:
>
> First, rinse scallops and soak in cold water for 20 minutes. *(This
> can be skipped if they are utterly fresh.) Drain.
>
> Sautee scallops, along with a nearly equal volume of mushrooms
> (halved), in olive oil for 30 seconds on a side. *There can be garlic
> slices in there too if you like. *Then add enough good white wine
> to reach about 1/4" depth in the pan. *When the wine reaches a simmer
> reduce heat and cover. *They will be done in about 1 to 3 minutes.
> Most people do not like undercooked scallops, so they should be
> just cooked through. ;) *Do not overcook!
>
> Discard liquid and any garlic pieces and serve immediately. *Do
> not pause to assemble a salad!
>
> They usually do not require any salt.
>
> Steve

Thanks for the idea! These are frozen ones in the bag. And you are
right about the undercooked part- they have to be just right- not
slimy or chewy!

Scallops
 

Billy <Hereiam@hotmaildotcom> wrote:

> On Fri, 22 Aug 2008 13:35:20 -0700 (PDT), merryb >
> wrote:
>
>> I'm looking thru recipes for Coquille St. Jacques, and they
>>are all calling for cheese. This just doesn't seem right!
>
> This link
> http://www.cooks.com/rec/doc/0,1-11,...acques,FF.html
>
> has 40 plus recipes for Coquille St. Jacques...

cooks.com is the worst recipe site on the net. I have placed:

127.0.0.1 cooks.com

in my hosts file just so I won't accidentally visit it.

-sw

Scallops
 

merryb > wrote:

> Hey- Large Sea Scallops are on sale today only at Albertson's for 7.99
> #. I bought a 2# bag, and am planning on serving them for dinner
> tonight. I'm looking thru recipes for Coquille St. Jacques, and they
> are all calling for cheese. This just doesn't seem right! LOL! I've
> made it a few times before, but I can't remember the cheese I used, if
> any. Guess I could just leave it out, or invent something new...anyone
> have a favorite scallop recipe they want to share? TGIF!!

If they're from Albertson's, on sale, expect them to put out a bunch
of liquid (about 25%) which makes searing them next to impossible.

Everything you do with them will be incredibly wet.

-sw

Scallops
 

Steve Pope wrote:
>
> Most people do not like undercooked scallops, so they should be
> just cooked through. ;) Do not overcook!

By definition, undercooked and overcooked are undesirable
states. Warning people not to do them only recites the names
of these states without giving useful advice. Especially when
the recommended cooking time is a range in which the upper
limit is 300% of the lower limit. And there's no indication
of temperature except "reduce heat", from an unknown initial
temperature. Other than that, love your recipe. :-)

Scallops
 

On Fri, 22 Aug 2008 16:38:16 -0500, Sqwertz >
wrote:

>in my hosts file just so I won't accidentally visit it.

Aren't YOU the clever one.

Scallops
 

Mark Thorson > wrote:

>Steve Pope wrote:

>> Most people do not like undercooked scallops, so they should be
>> just cooked through. ;) Do not overcook!

>By definition, undercooked and overcooked are undesirable
>states. Warning people not to do them only recites the names
>of these states without giving useful advice.

You're being a little technical, but okay.

What I mean is that raw-in-the-middle scallops will be disliked
by more people than say tuna or beef that is still raw.

Steve

Scallops
 

On Aug 22, 2:40*pm, Sqwertz > wrote:
> merryb > wrote:
> > Hey- Large Sea Scallops are on sale today only at Albertson's for 7.99
> > #. I bought a 2# bag, and am planning on serving them for dinner
> > tonight. I'm looking thru recipes for Coquille St. Jacques, and they
> > are all calling for cheese. This just doesn't seem right! LOL! I've
> > made it a few times before, but I can't remember the cheese I used, if
> > any. Guess I could just leave it out, or invent something new...anyone
> > have a favorite scallop recipe they want to share? TGIF!!
>
> If they're from Albertson's, on sale, expect them to put out a bunch
> of liquid (about 25%) which makes searing them next to impossible.
>
> Everything you do with them will be incredibly wet.
>
> -sw
I'll watch out for that- thanks. I wasn't planning on searing them,
fortunately. Seemed like a good deal at the time...

Scallops
 

On 2008-08-22, Billy <Hereiam@hotmaildotcom> wrote:

> Aren't YOU the clever one.

He provided a helpful hint. What do you provide besides useless criticism?

nb

Scallops
 

On 2008-08-22, Gregory Morrow > wrote:

> Steve appears to be going through mid - life "manopause"...

Only you seemed to be obsessed with sqwertz. Let it go. ;)

nb

Scallops
 

merryb wrote on Fri, 22 Aug 2008 13:35:20 -0700 (PDT):

> Hey- Large Sea Scallops are on sale today only at Albertson's
> for 7.99 #. I bought a 2# bag, and am planning on serving them
> for dinner tonight. I'm looking thru recipes for Coquille St.
> Jacques, and they are all calling for cheese. This just
> doesn't seem right! LOL! I've made it a few times before, but
> I can't remember the cheese I used, if any. Guess I could just
> leave it out, or invent something new...anyone have a favorite
> scallop recipe they want to share? TGIF!!

Here's one that I like. I made it by request as a known non-veg, at a
semi-veg Thanksgiving and the fiveyear old son of the house liked it so
much that they have to make it from time to time!

Caramelized Scallops With Smoked Chili Cream.
.. From "The Black Dog Summer on the Vineyard Cookbook" (Little, Brown
and Co., $25.95).

For the chili cream:

1 to 2 teaspoons (To taste.) chipotle powder or pureed chipotle in adobo
sauce.
(I was not able to find pureed chipotles or chipotle powder but a local
Salvadoran market had whole ones in adobo and it's not hard to chop them
up. I later found some dried chipotles but I'd have had to powder them
myself.)
Juice of 2 limes
3/4 cup sour cream (Non-fat)
Salt to taste

In a small bowl, stir together the chipotle powder or pureed chipotle
and lime juice and set aside for 5 to 10 minutes. (The "set aside" is
irrelevant; you haven't much choice if you make it first.) Whisk the
chipotle mixture into the sour cream. Season with salt to taste.


For the caramelized scallops:

2 Pounds "sea" scallops (I guess big ones are meant)
2 teaspoons minced fresh parsley
Salt and freshly ground black pepper to taste
About 1/4 cup (squirt or two) extra-virgin (of course) olive oil.

For the caramelized scallops: Sprinkle the scallops generously with the
parsley and salt and pepper to taste. In a large nonstick skillet over
high heat, add enough oil to completely cover the bottom and heat just
until the oil begins to smoke. Reduce the heat to medium-high and
carefully add the scallops, seasoned-side down. (A non-stick pan only
requires a mist of olive oil.) Do not turn or touch the scallops until
well browned; 2 to 3 minutes.

("This allows the sugars in the scallops to caramelize". That's not
exactly what happens. The juices from the scallops do form a brown crust
which does not adhere very strongly hence the instructions not to touch.
It's hard to see what's happening on the down side so you may have to
sacrifice one scallop's appearance to allow inspection.) Then turn the
scallops and sear the other side until "golden brown" and cooked
through, 1 to 3 minutes. (Similar comments on crust.) Transfer the
scallops to individual plates and drizzle with the smoked chili cream.
Serve "immediately" (quickly! Does the cook not eat?)


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Scallops
 

On Aug 22, 2:59*pm, "James Silverton" >
wrote:
> *merryb *wrote *on Fri, 22 Aug 2008 13:35:20 -0700 (PDT):
>
> > Hey- Large Sea Scallops are on sale today only at Albertson's
> > for 7.99 #. I bought a 2# bag, and am planning on serving them
> > for dinner tonight. I'm looking thru recipes for Coquille St.
> > Jacques, and they are all calling for cheese. This just
> > doesn't seem right! LOL! I've made it a few times before, but
> > I can't remember the cheese I used, if any. Guess I could just
> > leave it out, or invent something new...anyone have a favorite
> > scallop recipe they want to share? TGIF!!
>
> Here's one that I like. I made it by request as a known non-veg, at a
> semi-veg Thanksgiving and the fiveyear old son of the house liked it so
> much that they have to make it from time to time!
>
> Caramelized Scallops With Smoked Chili Cream.
> . From "The Black Dog Summer on the Vineyard Cookbook" (Little, Brown
> and Co., $25.95).
>
> For the chili cream:
>
> 1 to 2 teaspoons (To taste.) chipotle powder or pureed chipotle in adobo
> sauce.
> (I was not able to find pureed chipotles or chipotle powder but a local
> Salvadoran market had whole ones in adobo and it's not hard to chop them
> up. I later found some dried chipotles but I'd have had to powder them
> myself.)
> Juice of 2 limes
> 3/4 cup sour cream (Non-fat)
> Salt to taste
>
> In a small bowl, stir together the chipotle powder or pureed chipotle
> and lime juice and set aside for 5 to 10 minutes. (The "set aside" is
> irrelevant; you haven't much choice if you make it first.) *Whisk the
> chipotle mixture into the sour cream. Season with salt to taste.
>
> For the caramelized scallops:
>
> 2 Pounds "sea" scallops *(I guess big ones are meant)
> 2 teaspoons minced fresh parsley
> Salt and freshly ground black pepper to taste
> About 1/4 cup (squirt or two) extra-virgin (of course) olive oil.
>
> For the caramelized scallops: Sprinkle the scallops generously with the
> parsley and salt and pepper to taste. In a large nonstick skillet over
> high heat, add enough oil to completely cover the bottom and heat just
> until the oil begins to smoke. Reduce the heat to medium-high and
> carefully add the scallops, seasoned-side down. (A non-stick pan only
> requires a mist of olive oil.) *Do not turn or touch the scallops until
> well browned; 2 to 3 minutes.
>
> ("This allows the sugars in the scallops to caramelize". That's not
> exactly what happens. The juices from the scallops do form a brown crust
> which does not adhere very strongly hence the instructions not to touch.
> It's hard to see what's happening on the down side so you may have to
> sacrifice one scallop's appearance to allow inspection.) Then turn the
> scallops and sear the other side until "golden brown" and cooked
> through, 1 to 3 minutes. (Similar comments on crust.) Transfer the
> scallops to individual plates and drizzle with the smoked chili cream.
> Serve "immediately" (quickly! Does the cook not eat?)
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

Hmmm, that sounds quite good, but I don't think my 10 year old would
go for it! I'll save it for when he's not home- thanks!

Scallops
 

notbob wrote:

> On 2008-08-22, Billy <Hereiam@hotmaildotcom> wrote:
>
> > Aren't YOU the clever one.
>
> He provided a helpful hint. What do you provide besides useless
criticism?
>


Steve appears to be going through mid - life "manopause"...


--
Best
Greg

Scallops
 

merryb wrote

> Hey- Large Sea Scallops are on sale today only at Albertson's for
7.99
> #. I bought a 2# bag, and am planning on serving them for dinner
> tonight. I'm looking thru recipes for Coquille St. Jacques, and they
> are all calling for cheese. This just doesn't seem right! LOL! I've
> made it a few times before, but I can't remember the cheese I used,
if
> any. Guess I could just leave it out, or invent something
new...anyone
> have a favorite scallop recipe they want to share? TGIF!!

This here recipe is very similar to the one mom uses to do:
http://www.foodnetwork.com/recipes/m...ipe/index.html
--
Vilco
Think pink, drink rose'

Scallops
 

merryb;105341 Wrote:
> Hey- Large Sea Scallops are on sale today only at Albertson's for 7.99
> #. I bought a 2# bag, and am planning on serving them for dinner
> tonight. I'm looking thru recipes for Coquille St. Jacques, and they
> are all calling for cheese. This just doesn't seem right! LOL! I've
> made it a few times before, but I can't remember the cheese I used, if
> any. Guess I could just leave it out, or invent something new...anyone
> have a favorite scallop recipe they want to share? TGIF!!

I prefer fresh scallops, we dive for them when they're in season here,
but you need to work with what you can.

I like frying them in butter and garlic for a few minutes, absolutely
delicious!


--
Noodles
------------------------------------------------------------------------
Noodles's Profile: http://www.cookingjunkies.com/member.php?userid=32
View this thread: http://www.cookingjunkies.com/showthread.php?t=12108

Scallops
 

On Aug 22, 5:45*pm, notbob > wrote:
> On 2008-08-22, Billy <Hereiam@hotmaildotcom> wrote:
>
> > Aren't YOU the clever one. *
>
> He provided a helpful hint. *What do you provide besides useless criticism?

Useless criticisn.............you are a baffoon! I paid them a
compliment. Being unable to accept a compliment is disturbing....and
treatable.

Scallops
 

On Aug 23, 1:29*am, "Vilco" > wrote:
> merryb wrote
>
>
>
> > Hey- Large Sea Scallops are on sale today only at Albertson's for
> 7.99
> > #. I bought a 2# bag, and am planning on serving them for dinner
> > tonight. I'm looking thru recipes for Coquille St. Jacques, and they
> > are all calling for cheese. This just doesn't seem right! LOL! I've
> > made it a few times before, but I can't remember the cheese I used,
> if
> > any. Guess I could just leave it out, or invent something
> new...anyone
> > have a favorite scallop recipe they want to share? TGIF!!
>
> This here recipe is very similar to the one mom uses to do:http://www.foodnetwork.com/recipes/m...callops-in-the...
> --
> * Vilco
> Think pink, drink rose'

Very nice recipe! I ended up basically making Coquille St Jacques. But
Sqwertz was right about how wet they were, so I basically poached them
in wine, garlic & shallot. When they were done, I removed them to a
plate and tossed out the liquid. I then started from the beginning of
the recipe, and added the scallops at the end. It turned out pretty
good...