Had a nice big breakfast this morning, which is unusual for me so I'll probably have dinner after 6PM. Bacon, eggs and a bowl of grits (yes, I said grits!).
Dinner tonight will be pan fried bay scallops (in butter, with a little onion & garlic) deglazed with a splash of white wine and then some cream added. No seasonings other than than simple salt, pepper and a sprinkling of parsley. I'll serve this with steamed baby spinach and a slice of nice buttered toasted (under the broiler) sourdough bread fresh from the bakery at the grocery store.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Had a nice big breakfast this morning, which is unusual for me so I'll probably have dinner after 6PM. Bacon, eggs and a bowl of grits (yes, I said grits!).
Dinner tonight will be pan fried bay scallops (in butter, with a little onion & garlic) deglazed with a splash of white wine and then some cream added. No seasonings other than than simple salt, pepper and a sprinkling of parsley. I'll serve this with steamed baby spinach and a slice of nice buttered toasted (under the broiler) sourdough bread fresh from the bakery at the grocery store.
Sounds like a tasty dinner, Jill! Tonight we'll be grilling split chicken breasts coated with Woody's Cook-in Sauce (recommended by my brother, who had some while in FL and now wants me to buy up a case and send it to him--told me that company will be discontinuing making the sauce soon). Sides will be tater salad and grilled asparagus and tomatoes.
Tomorrow's dinner will be lasagna, with Caesar salad and garlic bread, and Easter candy for dessert.
Dinner tonight will be pan fried bay scallops (in butter, with a little
onion & garlic) deglazed with a splash of white wine and then some cream added.
Very nice. Spinach has been extraordinarily good in recent weeks here and it is the end of the season just as I was really enjoying it. Broccoli is also gone till next fall. Boo. I had Scottish smoked salmon on buttered bread with copious water. (Had a lot of wine at 2 PM after a family disaster broke open.) I can't say I feel virtuous nor that I deserved this precious saved-up salmon, but I feel less poisoned by my careless misbehavior.
Had a nice big breakfast this morning, which is unusual for me so I'll probably have dinner after 6PM. Bacon, eggs and a bowl of grits (yes, I said grits!).
Dinner tonight will be pan fried bay scallops (in butter, with a little onion & garlic) deglazed with a splash of white wine and then some cream added. No seasonings other than than simple salt, pepper and a sprinkling of parsley. I'll serve this with steamed baby spinach and a slice of nice buttered toasted (under the broiler) sourdough bread fresh from the bakery at the grocery store.
Jill
That sounds wonderful--I love scallops.
I'm about to have a late lunch of Hoppin John. Tonight's dinner, if I can convince the hubby, will be to go to the Cracker Barrel restaurant--or maybe stay in and grill something.
"Lychee Juice" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
Dinner tonight will be pan fried bay scallops...
Bay Scallops, unless they're the "dry" version (which accounts for maybe .5% of all bay scallops), aren't worth [censored] these days.
They load them up with so much tri-sodium phosphate, you can't cook them properly because they have so much water pumped into them.
-sw
Just for fun, I asked two guys who said they were "butchers" for 40 years and who were selling fish at Costco if their scallops were wet or dry -- they laughed their asses off -- when I turned around after I walked off, they were still getting a thrill out of it. They goofed at me laughing, "we learn something new everyday."
Lunch today - shrimp curry (left over curry sauce that had previously been made with chicken - no chicken left) and added cauliflower, potatoes and fresh yellow bell pepper. Brown basmati. Rasins for dessert and to cool the mouth off. Tea.
Just for fun, I asked two guys who said they were "butchers" for 40 years and who were selling fish at Costco if their scallops were wet or dry -- they laughed their asses off -- when I turned around after I walked off, they were still getting a thrill out of it. They goofed at me laughing, "we learn something new everyday."
I've noticed that most meat-cutters and butchers are arrogant and rude sons of [censored]. Get two or more of them together and they like to impress each other at the customers expense. I've seen them bring clueless soccer-moms to the verge of tears on more than one occasion.
Not to mention all the false, or uninformed information they're sometimes known to dish out. I correct them every chance I get.
Had a nice big breakfast this morning, which is unusual for me so I'll probably have dinner after 6PM. Bacon, eggs and a bowl of grits (yes, I said grits!).
Dinner tonight will be pan fried bay scallops (in butter, with a little onion & garlic) deglazed with a splash of white wine and then some cream added. No seasonings other than than simple salt, pepper and a sprinkling of parsley. I'll serve this with steamed baby spinach and a slice of nice buttered toasted (under the broiler) sourdough bread fresh from the bakery at the grocery store.
Sounds nice.
I'm not sure what the final dish will be chez modom, but I have the following to work with: grass-fed beef ribeye, snow peas, jicama, carrots, prepared cole slaw, cucumber, pineapple, cilantro, radishes, mixed baby greens.
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dee Randall said:
Just for fun, I asked two guys who said they were "butchers" for 40 years and who were selling fish at Costco if their scallops were wet or dry -- they laughed their asses off -- when I turned around after I walked off, they were still getting a thrill out of it. They goofed at me laughing, "we learn something new everyday."
I've noticed that most meat-cutters and butchers are arrogant and rude sons of [censored]. Get two or more of them together and they like to impress each other at the customers expense. I've seen them bring clueless soccer-moms to the verge of tears on more than one occasion.
Not to mention all the false, or uninformed information they're sometimes known to dish out. I correct them every chance I get.
-sw
Get after 'em, sw. Guys like these two need it! I knew they were trying to intimidate me. Dee Dee
Just for fun, I asked two guys who said they were "butchers" for 40 years and who were selling fish at Costco if their scallops were wet or dry -- they laughed their asses off -- when I turned around after I walked off, they were still getting a thrill out of it. They goofed at me laughing, "we learn something new everyday."
Yes, you learn something new every day! 🙂
http://www.pacseafood.com/products/scallops.html Typically, dry scallops will have a water content between 75 and 79%. Most scallops sold in the U.S. are treated with tripolyphosphate, a widely used food additive that helps retain moisture. However, "tripoly" can be abused to promote excessive water pickup, one reason the FDA requires that any scallop with more than 82% water content be labeled as a "water-added" product. Scallops with more than 86% water cannot be marketed. Unsoaked "dry" scallops are in increasing demand. They normally sell for about a 20% premium over the same size processed scallop. To test if a scallop is dry, toss one in a smoking hot skillet. If it sticks, it's dry. Dry scallops will also have a nutty, brown color, while soaked scallops will be white. Fresh scallops will have a unique odor that can be relatively strong. This is not an indicator of bad quality. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
On Sat, 15 Apr 2006 14:44:37 -0500, Lychee Juice <[email hidden]>
Quoted message said:
Bay Scallops, unless they're the "dry" version (which accounts for maybe .5% of all bay scallops), aren't worth [censored] these days.
They load them up with so much tri-sodium phosphate, you can't cook them properly because they have so much water pumped into them.
I concur. When I've tried cooking scallops, I've wound up boiling them in their own fluids. I do enjoy them skewered and grilled, though. Basically, I've given up trying to cook them myself. They're either eekingly underdone (to my taste), or they're like rubber. :-(
Carol --
Some people are like Slinkies... they don't really have a purpose but they bring a smile to your face when you push them down the stairs.
They load them up with so much tri-sodium phosphate, you can't cook them properly because they have so much water pumped into them.
I concur. When I've tried cooking scallops, I've wound up boiling them in their own fluids. I do enjoy them skewered and grilled, though. Basically, I've given up trying to cook them myself. They're either eekingly underdone (to my taste), or they're like rubber. :-(
I have only had one bad experience with scallops. I wanted to pan sear them, and i think they were loaded up with moisture. They fell apart. Since then I have been getting the smaller scallops and doing them as Coquilles St. Jacques.
If I could find nice scallops that could stand to be skewered I would do them the easiest and tastiest way I know. Mix more or less equal parts of cream and prepared mustard. Soak the scallops in the cream mixture and then roll them in bread crumbs, stick them on skewers and broil them until golden brown. Delicious!!!!!
If I could find nice scallops that could stand to be skewered I would do them the easiest and tastiest way I know. Mix more or less equal parts of cream and prepared mustard. Soak the scallops in the cream mixture and then roll them in bread crumbs, stick them on skewers and broil them until golden brown. Delicious!!!!!
You are truly evil! I've only had skewered scallops in restaurants, and usually with bacon. Your version sounds even better than what I've enjoyed in the past. I think I'll enjoy it this summer!
Thanks! Carol --
Some people are like Slinkies... they don't really have a purpose but they bring a smile to your face when you push them down the stairs.
If I could find nice scallops that could stand to be skewered I would do them the easiest and tastiest way I know. Mix more or less equal parts of cream and prepared mustard. Soak the scallops in the cream mixture and then roll them in bread crumbs, stick them on skewers and broil them until golden brown. Delicious!!!!!
I've found that the many of the scallops you buy frozen in the 4-5 boxes at the Asian markets are untreated. You'll pay at least $30 for the box, though.
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dave Smith said:
If I could find nice scallops that could stand to be skewered I would do them the easiest and tastiest way I know. Mix more or less equal parts of cream and prepared mustard. Soak the scallops in the cream mixture and then roll them in bread crumbs, stick them on skewers and broil them until golden brown. Delicious!!!!!
I've found that the many of the scallops you buy frozen in the 4-5 boxes at the Asian markets are untreated. You'll pay at least $30 for the box, though.
-sw
Are they marked in any sort of way that you would recognize that they are untreated. i.e., is there anything to look for other than color, if able to see. Dee Dee
