I ordered them (from great-alaska-seafood.comgreat-alaska-seafood.comOpen ↗) and they were packed well and delivered via FedEx on Tuesday. Packed securely in a foam container along with 2 lbs. of Alaksan salmon I ordered.
I have been ill with the flu and haven't cooked anything for several days. The seafood was still frozen but immediately went into the freezer. The reusable cedar planks for the very nice thick red salmon fillets were securely wrapped in very heavy plastic and it included a bottle of salmon rub spices; these items are set aside until such time as I will (shortly) give the salmon a try.
I will deliver a full report on the scallops after I cook the first pound of them over the weekend using the Venetian Scallop recipe. I can tell you, they certainly don't appear to be 'cookie-cutter' scallop pretenders; they look to be very large sized sea scallops at a decent price. But it will be the taste which determines it all. I will let you know. -- Jill, Persia & Peaches the Nyasa lovebird
"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
I ordered them (from great-alaska-seafood.comgreat-alaska-seafood.comOpen ↗) and they were packed well and delivered via FedEx on Tuesday. Packed securely in a foam container along with 2 lbs. of Alaksan salmon I ordered.
I have been ill with the flu and haven't cooked anything for several days. The seafood was still frozen but immediately went into the freezer. The reusable cedar planks for the very nice thick red salmon fillets were securely wrapped in very heavy plastic and it included a bottle of salmon rub spices; these items are set aside until such time as I will (shortly) give the salmon a try.
I will deliver a full report on the scallops after I cook the first pound of them over the weekend using the Venetian Scallop recipe. I can tell you, they certainly don't appear to be 'cookie- cutter' scallop pretenders; they look to be very large sized sea scallops at a decent price. But it will be the taste which determines it all. I will let you know.
Jill, it sounds like you have a veritable feast ahead of you! There's nothing quite like fish and seafood right from the source. I've only had planked salmon twice, both times in Seattle. I've never dared try it at any inland restaurant.
Sorry you're under the weather, but enjoy it when you're feeling better.
"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
The reusable cedar planks for the very nice thick red salmon fillets were securely wrapped in very heavy plastic and it included a bottle of salmon rub spices
(snip)
Quoted message said:
Jill, it sounds like you have a veritable feast ahead of you!
(snip) Yes, I do!
Quoted message said:
Sorry you're under the weather, but enjoy it when you're feeling better.
Wayne
Thanks, Wayne, and I am feeling a bit better but still tired and not doing much around the house, especially not cooking.
I shall report back when I've tried the cedar planked salmon on the grill. I've changed my mind several times about what I'd serve with it. I'm sort of a last-minute gal when it comes to 'sides'. I've thought about what I have when they serve such things in restaurants. Hmmm, pesto on pasta? Maybe. Plain pasta tossed with a little olive oil and bonnes herbs? Wait, potato galettes with steamed green beans. That sounds good 🙂 Good for a future menu. It's pouring down rain and expected to through the weekend. I'm already not feeling well. This adventure will wait until it is better weather.
I do think I'll be preparing a pound of scallops this weekend using the recipe for Venetian Scallops as posted. Deep fried spinach topped with angel hair pasta topped with the scallops and the wine/cream sauce sounds sublime to me🙂
On Thu, 1 Jan 2004 11:21:43 -0600, "jmcquown" <[email hidden]>
Quoted message said:
I do think I'll be preparing a pound of scallops this weekend using the recipe for Venetian Scallops as posted. Deep fried spinach topped with angel hair pasta topped with the scallops and the wine/cream sauce sounds sublime to me🙂
If you're just cooking for yourself you might want to cook less than a whole pound. I didn't see the recipe posted, so I looked one up. It only takes a few minutes to make them and I don't feel they re-heat well. Just my .02
I do think I'll be preparing a pound of scallops this weekend using the recipe for Venetian Scallops as posted. Deep fried spinach topped with angel hair pasta topped with the scallops and the wine/cream sauce sounds sublime to me🙂
If you're just cooking for yourself you might want to cook less than a whole pound. I didn't see the recipe posted, so I looked one up. It only takes a few minutes to make them and I don't feel they re-heat well. Just my .02
I find that scallops are one of those things that tend to go a long way, and I agree that they are not really suitable for re-heating.
We had some great sea scallops last night. I made a saffron citron beurre blanc sauce by heating up some olive oil and crushed garlic, added a pinch of saffron, a bit of leon juice and some white white, brought it to a boil and reduced it to a half, then added some heavy cream and simmered that reducing again to a half, then adding and whisking in butter. I got a small cast pan nice and hot, seasoned the scallops with salt and pepper and pan seared them in a little olive oil. Served them on a plate with the sauce drizzled over them and accompanied with very large sized marinated and grilled tiger prawns.
I do think I'll be preparing a pound of scallops this weekend using the recipe for Venetian Scallops as posted.
(snip)
Quoted message said:
If you're just cooking for yourself you might want to cook less than a whole pound. I didn't see the recipe posted, so I looked one up. It only takes a few minutes to make them and I don't feel they re-heat well. Just my .02
Gar
Thanks, Gar. Sorry, the recipe for Pettini alla Veniziana is one I've made for years but was posted when I was first considering purchasing the scallops from this site.
I'm going by rote; sauteeing the scallops very briefly in butter with a little chopped onion, then deglazing the pan with white wine. Stir in cream and nutmeg and then place the scallops into a baking dish. Blend together freshly grated Parmesan with fresh breadcrumbs and sprinkle over the top of the scallops. Bake at about 325 for 15-20 minutes but watch the dish carefully so as not to overcook the scallops. This dish serves 4.
Actually, in a sauce which can be very gently reheated, scallops are not bad as leftovers. But, you're right; I will have company when I prepare my first batch of scallops.
