I'll give up one of my simple yet delicious dinner recipes - Page 2 - GoFuckYourself.com

JerseyPorn · 01-16-2012, 01:37 PM

Scallops and Swiss cheese? I just threw up in my mouth a little...

Shannon G · 01-16-2012, 01:45 PM

Quote:

Originally Posted by PR_Glen

some good seafood ideas guys.

How do you know when the scallops are ready? I have a tough time figuring that out. I can sear them but they'll cook like that forever until they dry out it seems.

I made some home made cod cakes last night. Some baked and some fried, the baked ones ended up flavourless and the fried ones tasted perfect, go figure.

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.

L-Pink · 01-16-2012, 02:04 PM

Quote:

Originally Posted by JerseyPorn

Scallops and Swiss cheese? I just threw up in my mouth a little...

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.

.

PR_Glen · 01-16-2012, 02:16 PM

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.

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.

.

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....

Shannon G · 01-16-2012, 03:12 PM

Quote:

Originally Posted by PR_Glen

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.

....

It works for both

With the frozen ones, be sure to bring them to room temp first so they cook evenly all the way through (like you would a steak). And don't run them under water to thaw them because they'll get mushy and can break apart ... I'm from the great lakes area too and that was always the trick for thawing fish. Doesn't work on scallops though.

PR_Glen · 01-16-2012, 03:38 PM

Quote:

Originally Posted by Shannon G

It works for both

With the frozen ones, be sure to bring them to room temp first so they cook evenly all the way through (like you would a steak). And don't run them under water to thaw them because they'll get mushy and can break apart ... I'm from the great lakes area too and that was always the trick for thawing fish. Doesn't work on scallops though.

ahaaa i definitely didn't thaw them properly.. thank you ;)

01-16-2012, 01:37 PM	#51
JerseyPorn Registered User Industry Role: Join Date: Nov 2011 Posts: 93	Scallops and Swiss cheese? I just threw up in my mouth a little...