Comments on: San Francisco Fish Company (SF) – Live Sea Scallops

By: faustianbargain

faustianbargain — Tue, 22 May 2007 16:18:41 +0000

hmm..moby..i am not sure the tripe is tripe of scallops.

with non meat parts of scallop…roe and scallops..wrapped in bacon and grilled. for a snack or quick bite.

By: QUINTESSENTIAL C U I S I N E©

QUINTESSENTIAL C U I S I N E© — Mon, 16 Apr 2007 21:09:57 +0000

Everything I’ve read lately says GRAPESEED OIL is not good for us … so don’t cook with it.

Try Ghee or clarify some of that $100 a pound butter (LOL) — I’ve cooked these things & the key is not only to get the pan really hot but also not to touch them once they are in the pan on the heat … just leave it alone and don’t guess at how long to cook them (also use a timer) The ones I’ve cooked looked a lot different and the shell was much bigger and thinner. Mine were in Paris from the seafood market and still had the redish-orange coral on the side of it which I do not remove. As for the other parts, mmmmm just “TOSS IT” … but save the shells, if they are pristine & pretty, for serving seafood salads etc. They are as hard to find as a fresh diver scallop still n the shell.

How ’bout the number of Maryland soft shells — let me know soon

QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
http://QuintessentialCuisine.Blogspot.com/
http://www.WilburMReeling.com

By: Administrator

Administrator — Mon, 16 Apr 2007 18:24:05 +0000

just olive oil – obviously the pan wasn’t hot enough (and i should get some grapeseed oil for the higher temp threshold.) the scallops/mushroom combo is similar to the scallop/truffle combo that is more common.

- chuck

By: Doug

Doug — Mon, 16 Apr 2007 13:12:01 +0000

I’ve never seen scallops paired with mushrooms. I imagine they’d work well together.

Did you sear them in oil or butter or a combination of both?

By: Moby.

Moby. — Mon, 16 Apr 2007 09:13:29 +0000

“An intersting question – Does anyone know of any interesting recipes for the non-meat parts?”
The Manresa dish, ’scallop in its own tripe’ comes to mind. Serve with a vermouth butter sauce.