Quote:
Originally Posted by Shannon G
Scallops are done when they have just turned opaque. If you poke them gently w/ a fork, they should slightly spring back as opposed to being mushy as they are when raw. The texture should be similar to a filet mignon or the heel of your hand below your thumb.
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hmm are you talking fresh scallops? I normally go with the frozen ones. I'm from the great lakes area, i don't think i would even recognize a fresh one if i saw it ;) Thanks for the texture tip though, that should work for me.
Quote:
Originally Posted by L-Pink
I made them exactly as per his recipe. Had a deli slice some good swiss paper thin. Put the cheese on when scallops were on the plates and it instantly melted .. excellent. 
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I would think it would go well, scallops are pretty sweet to begin with, especially with the sauteed onions, the crushed pepper and the swiss cheese sounds like it would balance it out quite nicely...
i'm hungry....