Scallops

Sandbagger

Other than size, can someone help me out on the differences with scallops. I was in an Albertson's store last night and the big guys were $9.99/lb. and the little fellows were $5.99/lb. Which do you prefer. Thanks for the help, Tom

BlueSmoke

Sandbagger,
Can't say which: I love both. Big guys are great lightly marinated and grilled, little guys sauteed or used in gumbo, stews, etc.[p]Ken

LOG

Sandbagger,
The small bay scallops are not as tasty as the large sea ones and they overcook very easy. It depends on what you are doing with them. The small ones are OK for a seafood stuffing or a chowder. However the small Cape Cod Scallops when in season are the best but expensive.
LOG/Jeff

Smokin Joe

Sandbagger,
I prefer the large when doing a stand alone entree with sides and the small to add with a soup, stew of stuffin. Like everything else - personal preference. Joe

Sandbagger

LOG and BlueSmoke, thanks for the info. Any way to tell Cape Cod from others and now that you mentioned it, is there a harvest season or period for sea scalllops that one should take advantage of. [p]I wok'd the sea scallops while bringing down the temp during the TRex dwell with a little olive oil, butter, lemon, added paprika and pepper to taste. Good stuff. thanks Tom

Sandbagger

Smokin Joe, Thanks for the info. Glad you made it home OK. Did you or Keith come up with his handle and how unsober were you. Hopefully, I'll see on October. Tom

fishlessman

Sandbagger,
arent many things better than large sea scallops wrapped with thin bacon and cooked just right. better that there a little on the raw side than overcooked

JSlot

We were up at YB's place this past weekend for what we affectionately call "Geezerfest". KennyG cooked some frozen bacon-wrapped scallops that Larry had purchased from Sam's Club. I think there were at least a dozen in each box. They were every bit as good as the fresh ones I've done in the past. They come already wrapped in bacon and on skewers.[p]Frosty Ones,
Jim

Smokin Joe

Sandbagger,
Yes, home okay. Crazy with work - either all or nothing it seems. Keith's handle - he came up with it. We had a few sober ideas before we got there. I think Chubby sceered Keith when he suggested Keith pick it or be stuck with one (steming from a non sober monemt) - so he went with Se~nior Huevos.[p]October - keep me posted and we'll get together. Joe

Chuck

Sandbagger,[p]For grilling I definately like the larger sea scallops. I double bamboo skewer, them so they don't spin when I turn them, and use just a little rub before grilling them.[p]If you can buy scallops that are marked as "dry scallops". Most of the scallops you buy have up to 25 percent of their weight added by soaking them in water containing sodium tripolyphosphate, which makes the scallops retain water.

Dry scallops are right out of the shell. No wasted water weight and they taste much, MUCH better.[p]Good luck with them.[p]Chuck

Car Wash Mike

<p />Sandbagger,[p]I like the bigger ones also. I wrap mine in procuitto and then brush with a butter/Raging River mixture.[p]Mike

Carlyle

fishlessman,
I used to scuba dive for scallops near fisherman's warf in montery calif. We used to eas many of them raw, right in the boat. Boy, were they good.[p]Carlyle