Shrimp vs Scallops: cooking time.

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Quoted message said:

Last week I made this recipe:
seafood.allrecipes.comGrlicndRsmryShrimp.aspOpen ↗

It was excellent. I wanted to make it again tonight, but I
was going to throw in some scallops as well.

Do I cook the scallops and the shrimp for the same length
of time, or do the scallops get more time?

Thanks, Mitch

As you probably know, both suffer from overcooking. If they
are roughly the same size then the same time should be OK.

--
Peter Aitken

Remove the [censored] from my email address before using.

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Last week I made this recipe:
seafood.allrecipes.comGrlicndRsmryShrimp.aspOpen ↗

It was excellent. I wanted to make it again tonight, but I
was going to throw in some scallops as well.

Do I cook the scallops and the shrimp for the same length
of time, or do the scallops get more time?

Thanks, Mitch

Yes to the first and no to the second. They cook in about
the same amount of time. As a matter of fact like shrimp the
more you cook them the tougher they become.

Dimitri

As example

Pasta with scallops and capsicum sauce Serves 4 to 6
Preparation time: 5 minutes Cooking time: 6 minutes

375g fettuccine 1 tablespoon canola oil 1 onion, chopped 1
red capsicum, sliced into thin strips
1/2 cup vegetable stock or white wine 375g raw scallops,
sliced in half few drops chilli sauce

Cook fettuccine according to package directions or just
until firm to the bite. Drain and place in serving bowl.
Keep warm.

Meanwhile, in large nonstick frypan, heat oil; cook onion
and red capsicum until softened, 2-4 minutes.

Add stock and scallops; cook for 2 minutes or just until
scallops are opaque. Mix in dill. Pour over pasta and toss
to combine. Serve sprinkled with cheese.

Nutrition score per serve 5.6g fat, 3.6g fibre and 1325
kilojoules (316 Calories)

Variation: Prawns can replace the scallops. However,
the sweetness of red capsicum goes well with the
flavour of scallops.

Recipe from Busy Body Cook Book Back to top

Quoted message said:

Quoted message said:

Mitch says:

I wanted to make it again tonight, but I was going to
throw in some scallops as well.

Do I cook the scallops and the shrimp for the same length
of time, or do the scallops get more time?

Well, size matters... whichever are larger get slightly more
cooking time... the trick is not to be at the boil, just
below a simmer will give more control in preventing over
cooking.... if you find you need to stop the cooking quickly
remove pot from heat and stir in a couple three ounces of
cold liquid... the rest of what's in your wine glss works.

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