Scallops - How to saute'?



In article <[email protected]>,
Rodney Myrvaagnes <[email protected]> wrote:

> On Thu, 19 Feb 2004 06:05:57 GMT, sf <[email protected]> wrote:
>
> >On Wed, 18 Feb 2004 21:56:25 +1300, Daisy <[email protected]> wrote:
> >
> >> I use both fresh and frozen scallops from time to time. I always saute them.
> >
> >MANY, many years ago, a fish monger told me there was no such thing as an unfrozen (what we
> >consider "fresh") shrimp/scallop.
>
> That depends on where you are. We get fresh dry scallops in NYC. If we want, we can get them still
> live in the shell.
>
> OTOH Calicos never seem very good around here (actually I stopped buying them about 20 years ago)
> but they come from the Carolinas. They may well come here frozen.
>
> I did have calicoes at a restaurant in DC that were delicious, but he got them live. They were
> steamed open and served over pasta in their shells.
>
> If the only shrimp is from SE Asian farms, of course they are frozen. But again, in a large city,
> there are other supply lines.
>
>
> Rodney Myrvaagnes J36 Gjo/a
>

Oh yeah.... Live steamed scallops, in the shell, with roe! MMMmmmm. Got those at Central Market in
Austin once. Wish they had them on a regular basis!

K.

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