Earlier this week I was in Costco to get some scallops because people
were talking about them here. We had some of them for supper tonight
and I was reminded about why I like scallops so much, and how easy they
are to cook. I cooked up some Basmati rice and prepared some snap peas
while my wife worked on the salad. I had defrosted the scallops in the
fridge, poured off a little moisture that had come out of them, wiped
them dry with paper towels and seasoned tops and bottoms with salt and
pepper. I heated up a non stick pan and put about a tablespoon of oil
in it. I put the scallops into the pan, laying them out being careful
not to crowd them. I gave them 3 minutes per side. I was stir frying
the peas while the scallops were cooking. When the scallops were done I
deglazed the pan with some white wine and added some butter to make a
sauce. I had also done a balsamic vinegar reduction, more for
appearance, but it went nicely with the scallops.

On Sun, 10 Mar 2019 20:35:36 -0400, Dave Smith
> wrote:

>Earlier this week I was in Costco to get some scallops because people
>were talking about them here. We had some of them for supper tonight
>and I was reminded about why I like scallops so much, and how easy they
>are to cook. I cooked up some Basmati rice and prepared some snap peas
>while my wife worked on the salad. I had defrosted the scallops in the
>fridge, poured off a little moisture that had come out of them, wiped
>them dry with paper towels and seasoned tops and bottoms with salt and
>pepper. I heated up a non stick pan and put about a tablespoon of oil
>in it. I put the scallops into the pan, laying them out being careful
>not to crowd them. I gave them 3 minutes per side. I was stir frying
>the peas while the scallops were cooking. When the scallops were done I
>deglazed the pan with some white wine and added some butter to make a
>sauce. I had also done a balsamic vinegar reduction, more for
>appearance, but it went nicely with the scallops.

:-)) Excellent

On 3/10/2019 6:35 PM, Dave Smith wrote:

> Earlier this week I was in Costco to get some scallops because people
> were talking about them here.

We hafta assume they were "sea" scallops, not "bay" scallops, by the way
you cooked them. That, and you never sed.

nb

On Sunday, March 10, 2019 at 7:33:42 PM UTC-5, Dave Smith wrote:
> Earlier this week I was in Costco to get some scallops because people
> were talking about them here. We had some of them for supper tonight
> and I was reminded about why I like scallops so much, and how easy they
> are to cook. I cooked up some Basmati rice and prepared some snap peas
> while my wife worked on the salad. I had defrosted the scallops in the
> fridge, poured off a little moisture that had come out of them, wiped
> them dry with paper towels and seasoned tops and bottoms with salt and
> pepper. I heated up a non stick pan and put about a tablespoon of oil
> in it. I put the scallops into the pan, laying them out being careful
> not to crowd them. I gave them 3 minutes per side. I was stir frying
> the peas while the scallops were cooking. When the scallops were done I
> deglazed the pan with some white wine and added some butter to make a
> sauce. I had also done a balsamic vinegar reduction, more for
> appearance, but it went nicely with the scallops.

YUM-E!!

I LOVE scallops! Like little pucks of delish! :-)

John Kuthe, The Lower It Swims, the More Delish!

On 2019-03-10 9:49 p.m., notbob wrote:
> On 3/10/2019 6:35 PM, Dave Smith wrote:
>
>> Earlier this week I was in Costco to get some scallops because people
>> were talking about them here.
>
> We hafta assume they were "sea" scallops, not "bay" scallops, by the way
> you cooked them.Â* That, and you never sed.Â*
>
>

That is a sage assumption, especially for pan searing. If I used the
little guys I would be doing them in Coquille St. Jacques or maybeu in
crepes or a souffle.

On Sun, 10 Mar 2019 22:18:08 -0400, Dave Smith
> wrote:

>On 2019-03-10 9:49 p.m., notbob wrote:
>> On 3/10/2019 6:35 PM, Dave Smith wrote:
>>
>>> Earlier this week I was in Costco to get some scallops because people
>>> were talking about them here.
>>
>> We hafta assume they were "sea" scallops, not "bay" scallops, by the way
>> you cooked them.* That, and you never sed.*
>>
>>
>
>That is a sage assumption, especially for pan searing. If I used the
>little guys I would be doing them in Coquille St. Jacques or maybeu in
>crepes or a souffle.

A coquille St. Jacques IS a scallop. Maybe next time you should cook
them with a little extra au jus.

"Dave Smith" > wrote in message
news
> Earlier this week I was in Costco to get some scallops because people were
> talking about them here. We had some of them for supper tonight and I was
> reminded about why I like scallops so much, and how easy they are to cook.
> I cooked up some Basmati rice and prepared some snap peas while my wife
> worked on the salad. I had defrosted the scallops in the fridge, poured
> off a little moisture that had come out of them, wiped them dry with paper
> towels and seasoned tops and bottoms with salt and pepper. I heated up a
> non stick pan and put about a tablespoon of oil in it. I put the scallops
> into the pan, laying them out being careful not to crowd them. I gave
> them 3 minutes per side. I was stir frying the peas while the scallops
> were cooking. When the scallops were done I deglazed the pan with some
> white wine and added some butter to make a sauce. I had also done a
> balsamic vinegar reduction, more for appearance, but it went nicely with
> the scallops.

I had a leftover concoction of Texmati light brown rice with asst. veggies,
ground beef and Mexican seasoning.

Made Pad Thai for the gardener. No sprouts to be had this weekend. Two
stores sold out. Added an extra pepper and two carrots.

On Sunday, March 10, 2019 at 8:33:42 PM UTC-4, Dave Smith wrote:
> Earlier this week I was in Costco to get some scallops because people
> were talking about them here. We had some of them for supper tonight
> and I was reminded about why I like scallops so much, and how easy they
> are to cook. I cooked up some Basmati rice and prepared some snap peas
> while my wife worked on the salad. I had defrosted the scallops in the
> fridge, poured off a little moisture that had come out of them, wiped
> them dry with paper towels and seasoned tops and bottoms with salt and
> pepper. I heated up a non stick pan and put about a tablespoon of oil
> in it. I put the scallops into the pan, laying them out being careful
> not to crowd them. I gave them 3 minutes per side. I was stir frying
> the peas while the scallops were cooking. When the scallops were done I
> deglazed the pan with some white wine and added some butter to make a
> sauce. I had also done a balsamic vinegar reduction, more for
> appearance, but it went nicely with the scallops.

I had a bag of 21-25 shrimp in the freezer that was crying out to be
cooked. I tried something a little different in cooking them: brought
a pot of salted water to the boil, threw in the frozen shrimp, turned
off the head, and walked away. Some time later I came back and the
shrimp were perfectly cooked. I chilled them and had 1/4 of them on
a big salad with avocado (underripe), thinly sliced scallion, grape
tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
and extra-virgin olive oil. I had intended to have some julienned
jalapeno pepper on the salad, but forgot about it at the last minute.

And a slice of bread drizzled with olive oil and sprinkled with salt.

Cindy Hamilton

On Monday, March 11, 2019 at 8:17:13 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I had a bag of 21-25 shrimp in the freezer that was crying out to be
> > cooked. I tried something a little different in cooking them: brought
> > a pot of salted water to the boil, threw in the frozen shrimp, turned
> > off the head, and walked away. Some time later I came back and the
> > shrimp were perfectly cooked. I chilled them and had 1/4 of them on
> > a big salad with avocado (underripe), thinly sliced scallion, grape
> > tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
> > and extra-virgin olive oil. I had intended to have some julienned
> > jalapeno pepper on the salad, but forgot about it at the last minute.
> >
> > And a slice of bread drizzled with olive oil and sprinkled with salt.
>
> Sounds very good, Cindy. Was your frozen bag one or 2 pounds?

1 pound

> When I buy them, they come in 2lb bags. I just take out enough
> for one meal or so when I cook them. I'll eat them plain cooked
> for a dinner and maybe save some for the next day. Either shrimp,
> garlic, egg noodles or a plain shrimp sandwich is pretty
> good..Fresh white bread, mayo and chopped shrimp.

I'll get 4 meals out of that one pound bag. I might have shrimp cocktail
for dinner.

> Are you familiar with "Old Bay Seasoning?" That what I usually
> use for shrimp. Salt your water well then add in quite a bit of
> the Old Bay for the shrimp boil. Go heavy with it.
> (and just enough water to cover the shrimp) I actually use enough
> water to cover only about 1/2 then stir occasionally, then add in
> quite a bit of the Old Bay for the shrimp boil. Go heavy with it.

I prefer pickling spice:

<https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice>

It's what I grew up with.

> That's very tasty and popular here. So tasty that I quit making
> cocktail sauce long ago. Shrimp doesn't need that overpowering
> sauce. Just the heavily spiced shrimp boil nails it.

I like cocktail sauce, and there's no need to put a ton of it on a shrimp.
A little dab'll do ya.

Cindy Hamilton

Cindy Hamilton wrote:
>
> I had a bag of 21-25 shrimp in the freezer that was crying out to be
> cooked. I tried something a little different in cooking them: brought
> a pot of salted water to the boil, threw in the frozen shrimp, turned
> off the head, and walked away. Some time later I came back and the
> shrimp were perfectly cooked. I chilled them and had 1/4 of them on
> a big salad with avocado (underripe), thinly sliced scallion, grape
> tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
> and extra-virgin olive oil. I had intended to have some julienned
> jalapeno pepper on the salad, but forgot about it at the last minute.
>
> And a slice of bread drizzled with olive oil and sprinkled with salt.

Sounds very good, Cindy. Was your frozen bag one or 2 pounds?
When I buy them, they come in 2lb bags. I just take out enough
for one meal or so when I cook them. I'll eat them plain cooked
for a dinner and maybe save some for the next day. Either shrimp,
garlic, egg noodles or a plain shrimp sandwich is pretty
good..Fresh white bread, mayo and chopped shrimp.

Are you familiar with "Old Bay Seasoning?" That what I usually
use for shrimp. Salt your water well then add in quite a bit of
the Old Bay for the shrimp boil. Go heavy with it.
(and just enough water to cover the shrimp) I actually use enough
water to cover only about 1/2 then stir occasionally, then add in
quite a bit of the Old Bay for the shrimp boil. Go heavy with it.

That's very tasty and popular here. So tasty that I quit making
cocktail sauce long ago. Shrimp doesn't need that overpowering
sauce. Just the heavily spiced shrimp boil nails it.

Cindy Hamilton wrote:
>
> I prefer pickling spice:
> <https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice>
>
> It's what I grew up with.

What you grew up with always works for most people.
>
> > That's very tasty and popular here. So tasty that I quit making
> > cocktail sauce long ago. Shrimp doesn't need that overpowering
> > sauce. Just the heavily spiced shrimp boil nails it.
>
> I like cocktail sauce, and there's no need to put a ton of it on a shrimp.
> A little dab'll do ya.

I like the mild taste of the shrimp. Cocktail sauce here never
needed.
I do get the slight flavor of the old Bay though

How do I cook shrimp? (crabs too)
1/2 water
1/2 vinegar
decent amount of salt
plenty of "old bay seasoning"

On Monday, March 11, 2019 at 9:57:34 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I prefer pickling spice:
> > <https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice>
> >
> > It's what I grew up with.
>
> What you grew up with always works for most people.
> >
> > > That's very tasty and popular here. So tasty that I quit making
> > > cocktail sauce long ago. Shrimp doesn't need that overpowering
> > > sauce. Just the heavily spiced shrimp boil nails it.
> >
> > I like cocktail sauce, and there's no need to put a ton of it on a shrimp.
> > A little dab'll do ya.
>
> I like the mild taste of the shrimp. Cocktail sauce here never
> needed.
> I do get the slight flavor of the old Bay though
>
> How do I cook shrimp? (crabs too)
> 1/2 water
> 1/2 vinegar
> decent amount of salt
> plenty of "old bay seasoning"

For me, the vinegar would ruin the delicate taste of the shrimp.

Cindy Hamilton

On Mon, 11 Mar 2019 07:55:33 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, March 11, 2019 at 9:57:34 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > I prefer pickling spice:
>> > <https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice>
>> >
>> > It's what I grew up with.
>>
>> What you grew up with always works for most people.
>> >
>> > > That's very tasty and popular here. So tasty that I quit making
>> > > cocktail sauce long ago. Shrimp doesn't need that overpowering
>> > > sauce. Just the heavily spiced shrimp boil nails it.
>> >
>> > I like cocktail sauce, and there's no need to put a ton of it on a shrimp.
>> > A little dab'll do ya.
>>
>> I like the mild taste of the shrimp. Cocktail sauce here never
>> needed.
>> I do get the slight flavor of the old Bay though
>>
>> How do I cook shrimp? (crabs too)
>> 1/2 water
>> 1/2 vinegar
>> decent amount of salt
>> plenty of "old bay seasoning"
>
>For me, the vinegar would ruin the delicate taste of the shrimp.
>
>Cindy Hamilton

Add a few fresh lemon wedges.
For seafood I like tartar sauce with a hint of horseradish and a lemon
wedge for tweaking.
If lazy:
https://www.hellmanns.com/ca/en/prod...tar-sauce.html

On Mon, 11 Mar 2019 00:04:31 -0700, "Julie Bove"
> wrote:

>I had a leftover concoction of Texmati light brown rice with asst. veggies,
>ground beef and Mexican seasoning.
>
>Made Pad Thai for the gardener. No sprouts to be had this weekend. Two
>stores sold out. Added an extra pepper and two carrots.

You can substitute very thinly sliced cabbage for sprouts in dishes
such as Pad Thai or other stir-fries. You get the same visual as well
as a bit of crunch.

I never have bean sprouts in the house because they turn into a
liquified mess rather quickly, but a head of cabbage will last a long
time, and there are many ways to use it.

Doris

On Mon, 11 Mar 2019 03:02:59 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, March 10, 2019 at 8:33:42 PM UTC-4, Dave Smith wrote:
>> Earlier this week I was in Costco to get some scallops because people
>> were talking about them here. We had some of them for supper tonight
>> and I was reminded about why I like scallops so much, and how easy they
>> are to cook. I cooked up some Basmati rice and prepared some snap peas
>> while my wife worked on the salad. I had defrosted the scallops in the
>> fridge, poured off a little moisture that had come out of them, wiped
>> them dry with paper towels and seasoned tops and bottoms with salt and
>> pepper. I heated up a non stick pan and put about a tablespoon of oil
>> in it. I put the scallops into the pan, laying them out being careful
>> not to crowd them. I gave them 3 minutes per side. I was stir frying
>> the peas while the scallops were cooking. When the scallops were done I
>> deglazed the pan with some white wine and added some butter to make a
>> sauce. I had also done a balsamic vinegar reduction, more for
>> appearance, but it went nicely with the scallops.
>
>I had a bag of 21-25 shrimp in the freezer that was crying out to be
>cooked. I tried something a little different in cooking them: brought
>a pot of salted water to the boil, threw in the frozen shrimp, turned
>off the head, and walked away. Some time later I came back and the
>shrimp were perfectly cooked. I chilled them and had 1/4 of them on
>a big salad with avocado (underripe), thinly sliced scallion, grape
>tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
>and extra-virgin olive oil. I had intended to have some julienned
>jalapeno pepper on the salad, but forgot about it at the last minute.
>
>And a slice of bread drizzled with olive oil and sprinkled with salt.
>
>Cindy Hamilton

That is the way that I do it. Bring the seasoned water to a boil,
drop in the frozen shrimp, wait until they float to the top and then,
depending upon size of shrimp either give them another minute or for
the jumbo shrimp, give them 3 minutes. They are never over done this
way.
Janet US

On Mon, 11 Mar 2019 08:57:11 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> I prefer pickling spice:
>> <https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice>
>>
>> It's what I grew up with.
>
>What you grew up with always works for most people.
>>
>> > That's very tasty and popular here. So tasty that I quit making
>> > cocktail sauce long ago. Shrimp doesn't need that overpowering
>> > sauce. Just the heavily spiced shrimp boil nails it.
>>
>> I like cocktail sauce, and there's no need to put a ton of it on a shrimp.
>> A little dab'll do ya.
>
>I like the mild taste of the shrimp. Cocktail sauce here never
>needed.
>I do get the slight flavor of the old Bay though
>
>How do I cook shrimp? (crabs too)
> 1/2 water
> 1/2 vinegar
> decent amount of salt
> plenty of "old bay seasoning"

I use a half lemon instead of vinegar

On Mon, 11 Mar 2019 08:17:03 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> I had a bag of 21-25 shrimp in the freezer that was crying out to be
>> cooked. I tried something a little different in cooking them: brought
>> a pot of salted water to the boil, threw in the frozen shrimp, turned
>> off the head, and walked away. Some time later I came back and the
>> shrimp were perfectly cooked. I chilled them and had 1/4 of them on
>> a big salad with avocado (underripe), thinly sliced scallion, grape
>> tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
>> and extra-virgin olive oil. I had intended to have some julienned
>> jalapeno pepper on the salad, but forgot about it at the last minute.
>>
>> And a slice of bread drizzled with olive oil and sprinkled with salt.
>
>Sounds very good, Cindy. Was your frozen bag one or 2 pounds?
>When I buy them, they come in 2lb bags. I just take out enough
>for one meal or so when I cook them. I'll eat them plain cooked
>for a dinner and maybe save some for the next day. Either shrimp,
>garlic, egg noodles or a plain shrimp sandwich is pretty
>good..Fresh white bread, mayo and chopped shrimp.
>
>Are you familiar with "Old Bay Seasoning?" That what I usually
>use for shrimp.

No, that's an after shave!

Bruce wrote:
> On Mon, 11 Mar 2019 08:17:03 -0500, Gary > wrote:
>
>> Cindy Hamilton wrote:
>>>
>>> I had a bag of 21-25 shrimp in the freezer that was crying out to be
>>> cooked. I tried something a little different in cooking them: brought
>>> a pot of salted water to the boil, threw in the frozen shrimp, turned
>>> off the head, and walked away. Some time later I came back and the
>>> shrimp were perfectly cooked. I chilled them and had 1/4 of them on
>>> a big salad with avocado (underripe), thinly sliced scallion, grape
>>> tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
>>> and extra-virgin olive oil. I had intended to have some julienned
>>> jalapeno pepper on the salad, but forgot about it at the last minute.
>>>
>>> And a slice of bread drizzled with olive oil and sprinkled with salt.
>>
>> Sounds very good, Cindy. Was your frozen bag one or 2 pounds?
>> When I buy them, they come in 2lb bags. I just take out enough
>> for one meal or so when I cook them. I'll eat them plain cooked
>> for a dinner and maybe save some for the next day. Either shrimp,
>> garlic, egg noodles or a plain shrimp sandwich is pretty
>> good..Fresh white bread, mayo and chopped shrimp.
>>
>> Are you familiar with "Old Bay Seasoning?" That what I usually
>> use for shrimp.
>
> No, that's an after shave!
>

Are yoose thinking of Bay Rum? It was used by many alkies. Even Popeye
drank thousands of gallons till he discovered Crystal Palace.

On Mon, 11 Mar 2019 19:22:08 -0500, Hank Rogers >
wrote:

>Bruce wrote:
>> On Mon, 11 Mar 2019 08:17:03 -0500, Gary > wrote:
>>
>>> Cindy Hamilton wrote:
>>>>
>>>> I had a bag of 21-25 shrimp in the freezer that was crying out to be
>>>> cooked. I tried something a little different in cooking them: brought
>>>> a pot of salted water to the boil, threw in the frozen shrimp, turned
>>>> off the head, and walked away. Some time later I came back and the
>>>> shrimp were perfectly cooked. I chilled them and had 1/4 of them on
>>>> a big salad with avocado (underripe), thinly sliced scallion, grape
>>>> tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
>>>> and extra-virgin olive oil. I had intended to have some julienned
>>>> jalapeno pepper on the salad, but forgot about it at the last minute.
>>>>
>>>> And a slice of bread drizzled with olive oil and sprinkled with salt.
>>>
>>> Sounds very good, Cindy. Was your frozen bag one or 2 pounds?
>>> When I buy them, they come in 2lb bags. I just take out enough
>>> for one meal or so when I cook them. I'll eat them plain cooked
>>> for a dinner and maybe save some for the next day. Either shrimp,
>>> garlic, egg noodles or a plain shrimp sandwich is pretty
>>> good..Fresh white bread, mayo and chopped shrimp.
>>>
>>> Are you familiar with "Old Bay Seasoning?" That what I usually
>>> use for shrimp.
>>
>> No, that's an after shave!
>>
>
>Are yoose thinking of Bay Rum? It was used by many alkies. Even Popeye
>drank thousands of gallons till he discovered Crystal Palace.

No, Old Spice:
<https://fimgs.net/mdimg/perfume/375x500.14746.jpg>