I made alfredo sauce to top fresh pasta. My intentions were to add scallops, one of DH's favourites, to the sauce then topped with sauteed sliced cremeni mushrooms. I have to introduce the new mushroom types in slowly for DH 😉 I boiled the frozen scallops gently (brought to boil) then added to them to the sauce. IMO, they were rubbery. DH didn't complain so maybe I'm being overly critical but I still think they were rubbery. So should I have just added them to the sauce without boiling?
BTW, I really liked the cremeni mushrooms moreso than portabellos. There was a noticeable taste difference that was rich and woodsy.
"Serendipity" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I made alfredo sauce to top fresh pasta. My intentions were to add scallops, one of DH's favourites, to the sauce then topped with sauteed sliced cremeni mushrooms. I have to introduce the new mushroom types in slowly for DH 😉 I boiled the frozen scallops gently (brought to boil) then added to them to the sauce. IMO, they were rubbery. DH didn't complain so maybe I'm being overly critical but I still think they were rubbery. So should I have just added them to the sauce without boiling?
BTW, I really liked the cremeni mushrooms moreso than portabellos. There was a noticeable taste difference that was rich and woodsy.
They're all the same thing, button mushrooms. Portobellos are large crimini. Buttons are those grown without light.
I made alfredo sauce to top fresh pasta. My intentions were to add scallops, one of DH's favourites, to the sauce then topped with sauteed sliced cremeni mushrooms. I have to introduce the new mushroom types in slowly for DH 😉 I boiled the frozen scallops gently (brought to boil) then added to them to the sauce. IMO, they were rubbery. DH didn't complain so maybe I'm being overly critical but I still think they were rubbery. So should I have just added them to the sauce without boiling?
BTW, I really liked the cremeni mushrooms moreso than portabellos. There was a noticeable taste difference that was rich and woodsy.
Scallops require gentle cooking and very little cooking. Takes only a minute to make them tough. IMHO, next time, slightly brown them in butter and then add them to the sauce and toss lightly after you've cooked the mushrooms.
I made alfredo sauce to top fresh pasta. My intentions were to add scallops, one of DH's favourites, to the sauce then topped with sauteed sliced cremeni mushrooms. I have to introduce the new mushroom types in slowly for DH 😉 I boiled the frozen scallops gently (brought to boil) then added to them to the sauce. IMO, they were rubbery. DH didn't complain so maybe I'm being overly critical but I still think they were rubbery. So should I have just added them to the sauce without boiling?
Scallops cook very quickly and over cooking them will make them rubbery.
What sort of a sauce did you make? I have done similar things using shrimp and scallops. The cooking liquid was water and wine with some pepper corns, celery, onion and carrot. I poach them until they are just cooked, remove the shrimp and scallops and scoop out the veggies etc. and use that liquid to make the beschemel base and add mushrooms for a Bonne Femme Sauce.
I made alfredo sauce to top fresh pasta. My intentions were to add scallops, one of DH's favourites, to the sauce then topped with sauteed sliced cremeni mushrooms. I have to introduce the new mushroom types in slowly for DH 😉 I boiled the frozen scallops gently (brought to boil) then added to them to the sauce. IMO, they were rubbery. DH didn't complain so maybe I'm being overly critical but I still think they were rubbery. So should I have just added them to the sauce without boiling?
Yes. Or at least thawed them. I would have cooked them in the sauce, not before. -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
Yes. Or at least thawed them. I would have cooked them in the sauce, not before.
Not for me. I cook them ahead of time and then use the poaching liquid to make the sauce. I remove the scallops as soon as they are cooked, make the sauce and then add the scallops to the sauce just long enough to heat them through. Cooking them in the sauce doesn't give much control over the cooking time, and it doesn't take much to overcook a scallop, especially those little Bay scallops.
I made alfredo sauce to top fresh pasta. My intentions were to add scallops, one of DH's favourites, to the sauce then topped with sauteed sliced cremeni mushrooms. I have to introduce the new mushroom types in slowly for DH 😉 I boiled the frozen scallops gently (brought to boil) then added to them to the sauce. IMO, they were rubbery. DH didn't complain so maybe I'm being overly critical but I still think they were rubbery. So should I have just added them to the sauce without boiling?
Absolutely. Scallops take very brief cooking, preferably in butter or cream. Boiling them does nothing but draw the moisture out. If you ever get the chance, try chanterelle mushrooms.
Yes. Or at least thawed them. I would have cooked them in the sauce, not before.
Not for me. I cook them ahead of time and then use the poaching liquid to make the sauce. I remove the scallops as soon as they are cooked, make the sauce and then add the scallops to the sauce just long enough to heat them through. Cooking them in the sauce doesn't give much control over the cooking time, and it doesn't take much to overcook a scallop, especially those little Bay scallops.
Sure. I was assuming the sauce in question was already done and that the scallops would take only a short (controllable) amount of time to cook. -- -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
I made alfredo sauce to top fresh pasta. My intentions were to add scallops, one of DH's favourites, to the sauce then topped with sauteed sliced cremeni mushrooms. I have to introduce the new mushroom types in slowly for DH 😉 I boiled the frozen scallops gently (brought to boil) then added to them to the sauce. IMO, they were rubbery. DH didn't complain so maybe I'm being overly critical but I still think they were rubbery. So should I have just added them to the sauce without boiling?
Hmmm...If you search for recipes for Coquilles St. Jacques, you can find some pertinent tips on handling scallops and pairing them with cheese. http://lobster-recipes.tripod.com/scalloprec.html seems like a good place to start.
In this case, I'd have thawed the scallops, patted them dry, cooked them separately (either by broiling or sautéing) and added them to the sauce just before serving.
