Re: [CH] scallops
Jim DeLillo (jimdel@bellatlantic.net)
Wed, 23 Jan 2002 09:51:25 -0500
Make sure you buy the "dry" scallops.
Not to be confused with "dried" scallops.
Many scallops are sold with water added. You obviously get less scallop
for your money.
Dry scallops have had no water added and therefore have a more
concentrated flavor.
You fishmonger knows the difference.
just my 2 cents.
<< Jim >>
"T. Matthew Evans" wrote:
>
> 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