Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

HungryChris

HungryChris

Good advice so far.

Fresh is the best! The key to identify wet scallops is that the wet ones have the appearance of the milky blueness of skim milk. Those are to be avoided regardless of the label. Once you see them you will know. Good dry scallops will have the appearance somewhat like cooked chicken. While pan seared are great, simply shaken in cracker crumbs and quickly (2 minutes is fine) fried in 375 f  peanut oil and served with a good tarter sauce is also a crowd pleaser. Good Luck and please report back, MF5.

HC

HungryChris

HungryChris

Good advice so far.

Fresh is the best! The key to identify wet scallops is that the wet ones have the appearance of the milky blueness of skim milk. Those are to be avoided regardless of the label. Once you see them you will know. Good dry scallops will have the appearance somewhat like cooked chicken. While pan seared are great, simply shaken in cracker crumbs and fried in 375 f  peanut oil and served with a good tarter sauce is also a crowd pleaser. Good Luck and please report back, MF5.

HC

HungryChris

HungryChris

Good advice so far.

Fresh is the best! The key to identify wet scallops is that the wet ones have the appearance of the milky blueness of skim milk. Those are to be avoided regardless of the label. Once you see them you will know. Good dry scallops will have the appearance somewhat like cooked chicken. While pan seared are great, simply shaken in cracker crumbs and fried in 375 f  in peanut oil and served with a good tarter sauce is also a crowd pleaser. Good Luck and please report back, MF5.

HC

×
×
  • Create New...