I ordered them (from http://www.great-alaska-seafood.com/) and they were
packed well and delivered via FedEx on Tuesday. Packed securely in a foam
container along with 2 lbs. of Alaksan salmon I ordered.

I have been ill with the flu and haven't cooked anything for several days.
The seafood was still frozen but immediately went into the freezer. The
reusable cedar planks for the very nice thick red salmon fillets were
securely wrapped in very heavy plastic and it included a bottle of salmon
rub spices; these items are set aside until such time as I will (shortly)
give the salmon a try.

I will deliver a full report on the scallops after I cook the first pound of
them over the weekend using the Venetian Scallop recipe. I can tell you,
they certainly don't appear to be 'cookie-cutter' scallop pretenders; they
look to be very large sized sea scallops at a decent price. But it will be
the taste which determines it all. I will let you know.
--
Jill, Persia & Peaches the Nyasa lovebird

"jmcquown" > wrote in
:

> I ordered them (from http://www.great-alaska-seafood.com/) and they
> were packed well and delivered via FedEx on Tuesday. Packed securely
> in a foam container along with 2 lbs. of Alaksan salmon I ordered.
>
> I have been ill with the flu and haven't cooked anything for several
> days. The seafood was still frozen but immediately went into the
> freezer. The reusable cedar planks for the very nice thick red salmon
> fillets were securely wrapped in very heavy plastic and it included a
> bottle of salmon rub spices; these items are set aside until such time
> as I will (shortly) give the salmon a try.
>
> I will deliver a full report on the scallops after I cook the first
> pound of them over the weekend using the Venetian Scallop recipe. I
> can tell you, they certainly don't appear to be 'cookie-cutter'
> scallop pretenders; they look to be very large sized sea scallops at a
> decent price. But it will be the taste which determines it all. I
> will let you know.

Jill, it sounds like you have a veritable feast ahead of you! There's
nothing quite like fish and seafood right from the source. I've only had
planked salmon twice, both times in Seattle. I've never dared try it at
any inland restaurant.

Sorry you're under the weather, but enjoy it when you're feeling better.

Wayne

>> I ordered them (from http://www.great-alaska-seafood.com/) and they

##############
The link didn't work but I found it anyway. looks like a great place. BG

The link worked fine for me.

Sid

"BillKirch" > wrote in message
...
> >> I ordered them (from http://www.great-alaska-seafood.com/) and they
>
> ##############
> The link didn't work but I found it anyway. looks like a great place. BG

I hope you get to feeling better soon.

Sid

p.s. I'll be looking forward to your "taste test" report ;-)

"jmcquown" > wrote in message
...
> I have been ill with the flu and haven't cooked anything for several days.
> --
> Jill, Persia & Peaches the Nyasa lovebird
>
>

Wayne Boatwright wrote:
> "jmcquown" > wrote in
> :
>
>>The reusable cedar planks for the very nice thick red
>> salmon fillets were securely wrapped in very heavy plastic and it
>> included a bottle of salmon rub spices
(snip)

> Jill, it sounds like you have a veritable feast ahead of you!
(snip) Yes, I do!

> Sorry you're under the weather, but enjoy it when you're feeling
> better.
>
> Wayne

Thanks, Wayne, and I am feeling a bit better but still tired and not doing
much around the house, especially not cooking.

I shall report back when I've tried the cedar planked salmon on the grill.
I've changed my mind several times about what I'd serve with it. I'm sort
of a last-minute gal when it comes to 'sides'. I've thought about what I
have when they serve such things in restaurants. Hmmm, pesto on pasta?
Maybe. Plain pasta tossed with a little olive oil and bonnes herbs? Wait,
potato galettes with steamed green beans. That sounds good Good for a
future menu. It's pouring down rain and expected to through the weekend.
I'm already not feeling well. This adventure will wait until it is better
weather.

I do think I'll be preparing a pound of scallops this weekend using the
recipe for Venetian Scallops as posted. Deep fried spinach topped with
angel hair pasta topped with the scallops and the wine/cream sauce sounds
sublime to me

Happy New Year!

Jill

On Thu, 1 Jan 2004 11:21:43 -0600, "jmcquown" >
wrote:


>I do think I'll be preparing a pound of scallops this weekend using the
>recipe for Venetian Scallops as posted. Deep fried spinach topped with
>angel hair pasta topped with the scallops and the wine/cream sauce sounds
>sublime to me

If you're just cooking for yourself you might want to cook less than a
whole pound. I didn't see the recipe posted, so I looked one up. It
only takes a few minutes to make them and I don't feel they re-heat
well. Just my .02

Gar

Gar wrote:

> >I do think I'll be preparing a pound of scallops this weekend using the
> >recipe for Venetian Scallops as posted. Deep fried spinach topped with
> >angel hair pasta topped with the scallops and the wine/cream sauce sounds
> >sublime to me
>
> If you're just cooking for yourself you might want to cook less than a
> whole pound. I didn't see the recipe posted, so I looked one up. It
> only takes a few minutes to make them and I don't feel they re-heat
> well. Just my .02
>

I find that scallops are one of those things that tend to go a long way, and I
agree that they are not really suitable for re-heating.

We had some great sea scallops last night. I made a saffron citron beurre
blanc sauce by heating up some olive oil and crushed garlic, added a pinch of
saffron, a bit of leon juice and some white white, brought it to a boil and
reduced it to a half, then added some heavy cream and simmered that reducing
again to a half, then adding and whisking in butter. I got a small cast pan
nice and hot, seasoned the scallops with salt and pepper and pan seared them
in a little olive oil. Served them on a plate with the sauce drizzled over
them and accompanied with very large sized marinated and grilled tiger prawns.

Gar wrote:
> On Thu, 1 Jan 2004 11:21:43 -0600, "jmcquown" >
> wrote:
>
>
>> I do think I'll be preparing a pound of scallops this weekend using
>> the recipe for Venetian Scallops as posted.
(snip)
> If you're just cooking for yourself you might want to cook less than a
> whole pound. I didn't see the recipe posted, so I looked one up. It
> only takes a few minutes to make them and I don't feel they re-heat
> well. Just my .02
>
> Gar

Thanks, Gar. Sorry, the recipe for Pettini alla Veniziana is one I've made
for years but was posted when I was first considering purchasing the
scallops from this site.

I'm going by rote; sauteeing the scallops very briefly in butter with a
little chopped onion, then deglazing the pan with white wine. Stir in cream
and nutmeg and then place the scallops into a baking dish. Blend together
freshly grated Parmesan with fresh breadcrumbs and sprinkle over the top of
the scallops. Bake at about 325 for 15-20 minutes but watch the dish
carefully so as not to overcook the scallops. This dish serves 4.

Actually, in a sauce which can be very gently reheated, scallops are not bad
as leftovers. But, you're right; I will have company when I prepare my
first batch of scallops.

Jill

Jill, how are you feeling?

Just wondering...

Kilikini

kilikini wrote:
> Jill, how are you feeling?
>
> Just wondering...
>
> Kilikini

Like crap, thanks for asking