I pan seared an entire pound of them yesterday. They'd been in my
freezer for a few months. I felt it was best to cook them all.

I adore scallops. But I cannot possibly eat an entire pound of them in
one sitting. Yes, I know I should have portioned them out into smaller
servings when I bought them. Don't ask me why I didn't because I don't
know.

So here's what I'm doing with the leftover (cooked, in case you missed
it) scallops tonight. I'm going to toss them in with some hot, cooked
penne pasta with a nice creamy alfredo sauce. Might add some canned
crab meat. Essentially, I'll be making a creamy seafood pasta dish.
Herbs and spices yet to be determined.

The scallops wouldn't bear up to more cooking, otherwise I might
consider making this a baked casserole topped with buttered bread crumbs.

Jill

On 5/15/2017 4:37 PM, jmcquown wrote:
> I pan seared an entire pound of them yesterday. They'd been in my
> freezer for a few months. I felt it was best to cook them all.
>
> I adore scallops. But I cannot possibly eat an entire pound of them in
> one sitting. Yes, I know I should have portioned them out into smaller
> servings when I bought them. Don't ask me why I didn't because I don't
> know.
>
> So here's what I'm doing with the leftover (cooked, in case you missed
> it) scallops tonight. I'm going to toss them in with some hot, cooked
> penne pasta with a nice creamy alfredo sauce. Might add some canned
> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
> Herbs and spices yet to be determined.
>
> The scallops wouldn't bear up to more cooking, otherwise I might
> consider making this a baked casserole topped with buttered bread
> crumbs.
>
> Jill

That sounds pretty good. I'll have a glass of white wine with it but
get Gary a glass of ice water.

On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote:

>On 5/15/2017 4:37 PM, jmcquown wrote:
>> I pan seared an entire pound of them yesterday. They'd been in my
>> freezer for a few months. I felt it was best to cook them all.
>>
>> I adore scallops. But I cannot possibly eat an entire pound of them in
>> one sitting. Yes, I know I should have portioned them out into smaller
>> servings when I bought them. Don't ask me why I didn't because I don't
>> know.
>>
>> So here's what I'm doing with the leftover (cooked, in case you missed
>> it) scallops tonight. I'm going to toss them in with some hot, cooked
>> penne pasta with a nice creamy alfredo sauce. Might add some canned
>> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
>> Herbs and spices yet to be determined.
>>
>> The scallops wouldn't bear up to more cooking, otherwise I might
>> consider making this a baked casserole topped with buttered bread
>> crumbs.
>>
>> Jill
>
>That sounds pretty good. I'll have a glass of white wine with it but
>get Gary a glass of ice water.

I'd have added those extra scallops to a clam chowder, with
brewskis... or perhaps smothered in lobster sauce with fly lice, and
2nis.
Lobster sauce contains no lobster and prepares in ten minutes.

On 5/15/2017 6:22 PM, wrote:
> On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote:
>
>> On 5/15/2017 4:37 PM, jmcquown wrote:
>>> I pan seared an entire pound of them yesterday. They'd been in my
>>> freezer for a few months. I felt it was best to cook them all.
>>>
>>> I adore scallops. But I cannot possibly eat an entire pound of them in
>>> one sitting. Yes, I know I should have portioned them out into smaller
>>> servings when I bought them. Don't ask me why I didn't because I don't
>>> know.
>>>
>>> So here's what I'm doing with the leftover (cooked, in case you missed
>>> it) scallops tonight. I'm going to toss them in with some hot, cooked
>>> penne pasta with a nice creamy alfredo sauce. Might add some canned
>>> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
>>> Herbs and spices yet to be determined.
>>>
>>> The scallops wouldn't bear up to more cooking, otherwise I might
>>> consider making this a baked casserole topped with buttered bread
>>> crumbs.
>>>
>>> Jill
>>
>> That sounds pretty good. I'll have a glass of white wine with it but
>> get Gary a glass of ice water.
>
> I'd have added those extra scallops to a clam chowder, with
> brewskis... or perhaps smothered in lobster sauce with fly lice, and
> 2nis.
> Lobster sauce contains no lobster and prepares in ten minutes.
>
I am not a fan of fried rice. I didn't have any clams so I couldn't
have made a clam chowder.

Jill

i throw many things into my crockpot

sometimes is comes out good, but not always, but i like to experiment,
and use leftovers, and not so leftovers too

scallops in particular?
brown rice
crockpot
mix/cook with vegetables

marc

On Tue, 16 May 2017 11:37:20 -0700 (PDT), wrote:

>i throw many things into my crockpot
>
>sometimes is comes out good, but not always, but i like to experiment,
>and use leftovers, and not so leftovers too
>
>scallops in particular?
>brown rice
>crockpot
>mix/cook with vegetables
>
>marc

scallops need to be cooked quickly to avoid drying out, losing flavor
and getting tough.

On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote:

>On 5/15/2017 4:37 PM, jmcquown wrote:
>> I pan seared an entire pound of them yesterday. They'd been in my
>> freezer for a few months. I felt it was best to cook them all.
>>
>> I adore scallops. But I cannot possibly eat an entire pound of them in
>> one sitting. Yes, I know I should have portioned them out into smaller
>> servings when I bought them. Don't ask me why I didn't because I don't
>> know.
>>
>> So here's what I'm doing with the leftover (cooked, in case you missed
>> it) scallops tonight. I'm going to toss them in with some hot, cooked
>> penne pasta with a nice creamy alfredo sauce. Might add some canned
>> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
>> Herbs and spices yet to be determined.
>>
>> The scallops wouldn't bear up to more cooking, otherwise I might
>> consider making this a baked casserole topped with buttered bread
>> crumbs.
>>
>> Jill
>
>That sounds pretty good. I'll have a glass of white wine with it but
>get Gary a glass of ice water.

Yes, nothing beats a glass of full-bodied tap water with your
scallops!

On 2017-05-15 4:45 PM, Bruce wrote:
> On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote:
>
>> On 5/15/2017 4:37 PM, jmcquown wrote:
>>> I pan seared an entire pound of them yesterday. They'd been in my
>>> freezer for a few months. I felt it was best to cook them all.
>>>
>>> I adore scallops. But I cannot possibly eat an entire pound of them in
>>> one sitting. Yes, I know I should have portioned them out into smaller
>>> servings when I bought them. Don't ask me why I didn't because I don't
>>> know.
>>>
>>> So here's what I'm doing with the leftover (cooked, in case you missed
>>> it) scallops tonight. I'm going to toss them in with some hot, cooked
>>> penne pasta with a nice creamy alfredo sauce. Might add some canned
>>> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
>>> Herbs and spices yet to be determined.
>>>
>>> The scallops wouldn't bear up to more cooking, otherwise I might
>>> consider making this a baked casserole topped with buttered bread
>>> crumbs.
>>>
>>> Jill
>>
>> That sounds pretty good. I'll have a glass of white wine with it but
>> get Gary a glass of ice water.
>
> Yes, nothing beats a glass of full-bodied tap water with your
> scallops!
>
My memories of Adelaide tap water only emphasised the wisdom of drinking
wine with meals. Perth's was better, but not by much!

On Mon, 15 May 2017 18:57:15 -0600, graham > wrote:

>On 2017-05-15 4:45 PM, Bruce wrote:
>> On Mon, 15 May 2017 17:10:09 -0400, Ed Pawlowski > wrote:
>>
>>> On 5/15/2017 4:37 PM, jmcquown wrote:
>>>> I pan seared an entire pound of them yesterday. They'd been in my
>>>> freezer for a few months. I felt it was best to cook them all.
>>>>
>>>> I adore scallops. But I cannot possibly eat an entire pound of them in
>>>> one sitting. Yes, I know I should have portioned them out into smaller
>>>> servings when I bought them. Don't ask me why I didn't because I don't
>>>> know.
>>>>
>>>> So here's what I'm doing with the leftover (cooked, in case you missed
>>>> it) scallops tonight. I'm going to toss them in with some hot, cooked
>>>> penne pasta with a nice creamy alfredo sauce. Might add some canned
>>>> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
>>>> Herbs and spices yet to be determined.
>>>>
>>>> The scallops wouldn't bear up to more cooking, otherwise I might
>>>> consider making this a baked casserole topped with buttered bread
>>>> crumbs.
>>>>
>>>> Jill
>>>
>>> That sounds pretty good. I'll have a glass of white wine with it but
>>> get Gary a glass of ice water.
>>
>> Yes, nothing beats a glass of full-bodied tap water with your
>> scallops!
>>
>My memories of Adelaide tap water only emphasised the wisdom of drinking
>wine with meals. Perth's was better, but not by much!

We're on rain water tanks. That's good quality. My parents-in-law are
on town water and it smells of chlorine.

On 5/15/2017 5:10 PM, Ed Pawlowski wrote:
> That sounds pretty good. I'll have a glass of white wine with it but
> get Gary a glass of ice water.

That works for me....any meal. I would only consider wine with a meal
if I fear it might not be so good. lol ;-)

jmcquown wrote in rec.food.cooking:

> I pan seared an entire pound of them yesterday. They'd been in my
> freezer for a few months. I felt it was best to cook them all.
>
> I adore scallops. But I cannot possibly eat an entire pound of them
> in one sitting. Yes, I know I should have portioned them out into
> smaller servings when I bought them. Don't ask me why I didn't
> because I don't know.
>
> So here's what I'm doing with the leftover (cooked, in case you
> missed it) scallops tonight. I'm going to toss them in with some
> hot, cooked penne pasta with a nice creamy alfredo sauce. Might add
> some canned crab meat. Essentially, I'll be making a creamy seafood
> pasta dish. Herbs and spices yet to be determined.
>
> The scallops wouldn't bear up to more cooking, otherwise I might
> consider making this a baked casserole topped with buttered bread
> crumbs.
>
> Jill

Hi Jill, my idea would be to steam them briefly with some sort of
greens you like (green beans, brocolli, mustard greens on my end but
pick what you like best) then load them over cooked medium grain rice
and pour over heated chicken broth or dashi. Can use pasta in place of
rice if that is what you prefer or have handy.

--

On 5/15/2017 6:54 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> So here's what I'm doing with the leftover (cooked, in case you
>> missed it) scallops tonight. I'm going to toss them in with some
>> hot, cooked penne pasta with a nice creamy alfredo sauce. Might add
>> some canned crab meat. Essentially, I'll be making a creamy seafood
>> pasta dish. Herbs and spices yet to be determined.
>>
>> The scallops wouldn't bear up to more cooking, otherwise I might
>> consider making this a baked casserole topped with buttered bread
>> crumbs.
>>
>> Jill
>
> Hi Jill, my idea would be to steam them briefly with some sort of
> greens you like (green beans, brocolli, mustard greens on my end but
> pick what you like best) then load them over cooked medium grain rice
> and pour over heated chicken broth or dashi. Can use pasta in place of
> rice if that is what you prefer or have handy.
>
You don't seem to have read what I wrote. I said I was adding the
*already cooked* scallops to hot pasta with alfredo sauce to gently
reheat them. Further steaming the already cooked (pan seared) scallops
would have resulted in them having the consistency of rubber.

Jill

On Monday, May 15, 2017 at 4:37:31 PM UTC-4, jmcquown wrote:
> I pan seared an entire pound of them yesterday. They'd been in my
> freezer for a few months. I felt it was best to cook them all.
>
> I adore scallops. But I cannot possibly eat an entire pound of them in
> one sitting. Yes, I know I should have portioned them out into smaller
> servings when I bought them. Don't ask me why I didn't because I don't
> know.
>
> So here's what I'm doing with the leftover (cooked, in case you missed
> it) scallops tonight. I'm going to toss them in with some hot, cooked
> penne pasta with a nice creamy alfredo sauce. Might add some canned
> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
> Herbs and spices yet to be determined.
>
> The scallops wouldn't bear up to more cooking, otherwise I might
> consider making this a baked casserole topped with buttered bread crumbs.
>
> Jill

How about tossing them with a nice remoulade (sic) sauce, served with some warm crusty bread and a simple arugula salad with sliced red onion and a light lemon vinaigrette.

Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?

On Monday, May 27, 2019 at 3:50:51 PM UTC-4, Thomas wrote:
> Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?

Lemon is a versatile ingredient in many dishes. Welcome to the 20th Century.

Cindy Hamilton

On 5/27/2019 3:55 PM, Cindy Hamilton wrote:
> On Monday, May 27, 2019 at 3:50:51 PM UTC-4, Thomas wrote:
>> Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?
>
> Lemon is a versatile ingredient in many dishes. Welcome to the 20th Century.
>
> Cindy Hamilton
>
Obviously Thomas doesn't cook. Never used a bit of citrus peel or zest
to add a little something to a dish.

Jill

On 28 May 2019 jmcquown wrote:
>On 5/27/2019 Cindy Hamilton wrote:
>> On May 27, 2019 Thomas wrote:
>>>
>>> Lemon is to cleanse your fingers after handling fishy. How did this become an ingredient?

Many years ago when I was a smoker lemons were excellent for removing
nicotine stains from fingers.
>>
>> Lemon is a versatile ingredient in many dishes. Welcome to the 20th Century.
>>
>> Cindy Hamilton
>>
>Obviously Thomas doesn't cook. Never used a bit of citrus peel or zest
>to add a little something to a dish.
>
>Jill

I prefer fresh squeezed lemon juice with olive oil for my salad
dressing rather than vinegar. I like a wedge of lemon in my Crystal
Palace. We go through a lot of lemons, we can buy 3 lb bags at $2.99,
typically 8-9 large lemons. I think bottled lemon juice is
disgusting... reconstituted toilet water.

Obviously Thomas doesn't need to cook, if he's a Nooks & Crannys Stud
Muffin. lol

On 5/27/2019 10:04 AM, wrote:
> On Monday, May 15, 2017 at 4:37:31 PM UTC-4, jmcquown wrote:
>> I pan seared an entire pound of them yesterday. They'd been in my
>> freezer for a few months. I felt it was best to cook them all.
>>
>> I adore scallops. But I cannot possibly eat an entire pound of them in
>> one sitting. Yes, I know I should have portioned them out into smaller
>> servings when I bought them. Don't ask me why I didn't because I don't
>> know.
>>
>> So here's what I'm doing with the leftover (cooked, in case you missed
>> it) scallops tonight. I'm going to toss them in with some hot, cooked
>> penne pasta with a nice creamy alfredo sauce. Might add some canned
>> crab meat. Essentially, I'll be making a creamy seafood pasta dish.
>> Herbs and spices yet to be determined.
>>
>> The scallops wouldn't bear up to more cooking, otherwise I might
>> consider making this a baked casserole topped with buttered bread crumbs.
>>
>> Jill
>
> How about tossing them with a nice remoulade (sic) sauce, served with some warm crusty bread and a simple arugula salad with sliced red onion and a light lemon vinaigrette.
>
Good idea. How about you do that?

Jill