RE: [CH] scallops
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 23 Jan 2002 08:50:30 -0500
I agree with Tom here -- I have lived in Virginia Beach, VA and Atlanta, GA
for 25 of the last 30 years and have always found that the most expensive
scallops were the largest (typically U-8, but sometimes U-6 or U-10). I
also (coincidentally?) find these to be the tastiest, and they are more
suitable for grilling as they take a little longer to cook due to their
size. I can find these most places for $8 to $10 a pound, whereas the bay
scallops are usually available for $4 to $5 per pound.
To come back to chiles, I sometimes will season the scallops with salt,
pepper, oil, and a little lime juice and then grill them. When done, I
serve with butter that has been warmed up just enough to wilt some minced
chiles (I like Thai here). I garnish with fresh cilantro and minced salted
peanuts.
Finally, when in Chicago once I saw that Charlie Trotter had day boat
scallops on his menu one evening -- My Lord, these must be expensive
(scallop boats usually stay out for three weeks) -- anyone ever tried them?
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> That's interesting. On the east coast it's the other way around. The
> small bay scallops are more succulent and command the higher price.
I guess things have changed it lot in the last 15 years then, because I used
to eat a lot of bay scallops when I lived in CT, and they were 1/3 the price
of sea scallops.
Tom