Re: [CH] (OT) Scallops

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I've cooked at least a thousand pounds of scallops or more
over the years in restaurants and I've rarely found this to be
a problem.  Maybe just try rinsing them off.  I've occasionally
found one or two bits in a meal of scallops but never enough
to be bothered by it.  I've found clams and oysters to have
much more grit.  I've never found the grit inside of the scallop
muscle so simply rinsing them should do the trick.

Bruce

----- Original Message -----
From: Tom Bryant <tbryant@cox-internet.com>
To: ChileHeads Mailing List <chile-heads@globalgarden.com>
Sent: Wednesday, January 23, 2002 6:18 AM
Subject: [CH] (OT) Scallops


> I've probably tuned in late on this thread. If so, please 'scuse me.
> I love scallops, especially the big sea scallops. But the gritty stuff in
> them,
> or on them, really turns me off. How do you experts remove the grit?
> Tom
>
>
>

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