Naomi Darvell wrote:

> I broke down and bought some frozen sea scallops because they looked pretty
> good and we haven't had them in ages.
>
> How do people like to cook them (once defrosted) so that they have an OK taste
> and texture? I don't cook frozen fish much unless I'm frying it up for fish
> tacos.

Mix equal amounts of prepared mustard and cream (enough to wet the
scallops...probably a Tblsp. of each) and soak the scallops in that, then roll
them in bread crumbs, stick them on a skewer and broil them.

Naomi Darvell wrote:

>
> >> I broke down and bought some frozen sea scallops because they looked pretty
> >> good and we haven't had them in ages.
> >>
> >> How do people like to cook them (once defrosted) so that they have an OK
> >taste
> >> and texture? I don't cook frozen fish much unless I'm frying it up for fish
> >> tacos.
> >
> >Mix equal amounts of prepared mustard and cream (enough to wet the
> >scallops...probably a Tblsp. of each) and soak the scallops in that, then
> >roll
> >them in bread crumbs, stick them on a skewer and broil them.
>
> Yum! This one's going in the file, too.

Good. I am glad it was of interest to you. I can assure you that it is quick, easy
and delicious. What more could you ask for ?

"Naomi Darvell" > wrote in message

> How do people like to cook them (once defrosted) so that they have an OK
taste
> and texture? I don't cook frozen fish much unless I'm frying it up for
fish
> tacos.
>

Defrost to get rid of excess moisture. Heat a pan and put some butter in
it. Cook on medium high heat to brown the scallops on the bottom, then
turnover and do the other side. By this time they are cooked through.
Removed them from the pan and add maybe a half cup of orange juice to mix in
with the butter. Reduce it until it thickens a bit and pour over the
scallops. Serve with a nice crusty bread
Ed

http://pages.cthome.net/edhome

Once thawed, preheat oven to 500 F (not a tyop), arrange scallops in
lightly oiled oven-safe pan (I use disposable aluminum foil pie pans),
top each with a squirt of mayonnaise, bake 4-6 minutes until just
cooked. Serve immediately.

This isn't my recipe, I begged it from a restaurant that served scallops
this way.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

On 7 Nov 2003 23:53:55 -0800, (Carnivore269)
wrote:

>Central Market sometimes sells Scallops still in the shell... usually
>with Roe.

We were just talking about this in austin.food. I don't think I've
ever seen them there (and I spend a lot of time there ;-)

-sw

Steve Wertz > wrote in message >...
> On 7 Nov 2003 23:53:55 -0800, (Carnivore269)
> wrote:
>
> >Central Market sometimes sells Scallops still in the shell... usually
> >with Roe.
>
> We were just talking about this in austin.food. I don't think I've
> ever seen them there (and I spend a lot of time there ;-)
>
> -sw

<pout> Hon', I bought them there a couple of years ago...
Yes, they are few and far between, but that _is_ where I got them!

They were on the half-shell and had roe...

Guess you missed them. :-) They don't always have the golden trout either,
but I get it when they do! Same for live dungeness crabs.

C.