What to F*** is a scallop?

[The Lone Liberal]

For years now I have been popping those suckers into my mouth on faith alone. Now I would like to know what I am eating! You sure as s*** should know where something has been before you cram it into your mouth, even if they are succulent.

Don't tell me you haven't eaten something you were unsure of as to its bona-fides.

[JVS]

1. I believe it is a "truffle of the sea"

It is a shell fish. here is a picture

[JVS]

5. Now you tell me what truffles are made of.

[sir_captain]

6. truffles

are a fungi that grow near the roots of trees (particularly in france) and are dug up, by of all things, pigs

[supernova]

15. Particularly hazelnut trees

have no idea why it has to be hazelnut trees. :shrug:

[sir_captain]

2. it's a shellfish

like a mussel or a clam. the part you eat is the muscle--you very rarely see them in the shell or with their "beard"--the fibrous tissue that connects the muscle to the shell.

used to be very prevalent that cheap restaurants would carve "scallops" out of fish like pollock and charge lots of money for it. nowadays, they're usually legit, though the "china whites" are not very high quality

[jpgray]

3. So, according to Leviticus (I think), have a nice time in Hell!

You abomination you! :hi:

:D

[sir_captain]

4. heh

i'll defer to my non-jewish half on this one ;-)

[LynneSin]

18. yeah, we'll be rotting with the 'men lying down next to men'

Which will make much better company than John Ashcroft and Pat Robertson

[NMDemDist2]

7. it's a freaking clam man

http://web.ask.com/redir?bpg=http%3a%2f%2fweb.ask.com%2fweb%3fq%3dpicture%2bof%2bscallop%26o%3d8002%26page%3d1&q=picture+of+scallop&u=http%3a%2f%2f&thumbwidth=128&thumbheight=116

[AspenRose]

24. Didn't they bring this up in the movie "Barbershop?"

I remember a debate on this very topic in the movie.

[FlaGranny]

25. If it's a clam why does

it taste so much better than a clam?

[SoCalDem]

8. I am spoiled.. I only like the giant sea scallops...

a little drawn garlic & lemon butter.. yummmmmmm




Giant Sea Scallops
So big and meaty, you may not believe your eyes. Much to the delight of seafood lovers, in addition to their impressive size, they are also droolingly tender and delicate, with a melt-in-your-mouth texture. Can't get enough of their sweet, succulent flavor? Good news - in addition to grilling or sautÅing them, they also make an excellent accent to pastas, casseroles, or quiches.





Bacon-Wrapped Scallop Tournedos with Summer Succotash

Flame-grilled giant scallops wrapped in bacon with corn, lima beans and tomato succotash

INGREDIENTS:

8 slices thick-cut bacon
2 pounds (about 24) super-huge sea scallops
Kosher salt and freshly cracked black pepper to taste
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds, and drained (or substitute thawed frozen lima beans)
1 tomato about the size of a softball, cored and diced small
3 tablespoons chopped fresh sage


Makes 4 entrée servings

1. Build a multi-level fire in your grill: Leaving 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has died down to medium (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 4 to 5 seconds), you're ready to cook.

2. In a large sauté pan or skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat but has not yet begun to color or crinkle up, about 4 minutes. (You are looking to cook the bacon about halfway — you want it to remain pliable.) Remove from the heat.

3. Thread the scallops onto skewers, putting three on each skewer. Wrap a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks. Sprinkle the skewers generously with salt and pepper, then put them on the grill over the side with fewer coals and cook until the scallops are opaque all the way through, about 5 to 7 minutes per side.

4. Meanwhile, melt the butter in a large sauté pan over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper to taste. Sauté, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.

5. Place about 1/4 of the succotash on each plate, top with 2 skewers, and serve.

Cook to Cook: Chef Chris Schlesinger says be sure to use the largest scallops you can find in this recipe — and if you can find dry scallops, so much the better. Take it slow when cooking the bacon-wrapped skewers, putting them on the cooler side of the fire and watching carefully for flare-ups.


This segment appears in show #2716.

Recipe reprinted from Let the Flames Begin, W.W. Norton & Company 2002
© 2002 Chris Schlesinger
Used with permission

[sir_captain]

9. mmmm....

scallops and bacon....sacrilicious....

[jpgray]

11. LOL (nt)

[The Zanti Regent]

21. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

7 AM and you're making me change my mind about what I want for breakfast!

[The Whiskey Priest]

10. I have always held to the rule

Never savor a bearded clam without knowing its environmental experience.

[underseasurveyor]

12. Always a wise thing to consider.

Wouldn't want to unwittingly ingest any toxic substances. EEEEwwwwwwwwww

[Wwagsthedog]

13. Scrumptious

http://seafood.allrecipes.com/az/DinhsBkdScllps.asp

easy, delicious recipe! fresh is best but frozen will work.

[greatauntoftriplets]

14. Small ones are best.

Sometimes the extra-large ones are phonies, made from stingrays. Or so I have been told.

[supernova]

16. Mmmmmm.... scallops, my favorite

shellfish!

They are yummy and delectible! I like sea scallops better than bay scallops.

Pan seared in just a little butter, just until they melt in your mouth, is perfect for me. :9

[Nile]

17. Nantucket bay scallops are the best.

Yummmm

[MaineDem]

19. Make sure you pronounce it right

:)

It's skawl-up (like scald) not scAll-up (like scallion.

And it's better to buy them "dry" as oppossed to processed. The processed ones have had water (and any number of other things) added.

[FlaGranny]

26. You Mainers have funny accents

Scallion is not pronounced scALL-ion, like in that's all folks - it's pronounced scAL-ion, like AL as in Al Gore. ;-)

[MaineDem]

29. My sister lives in FL now

She has the strangest accent I've ever heard! :D

We have to re-educate her every time she comes "home".

[FlaGranny]

30. Florida gets you strange accents because

there are so many people from all over the country here, even from all over the world. Those accents just get all mixed up, I guess. Of course, I don't HAVE an accent, I'm originally from the Philadelphia area. ;-)

[Kellanved]

20. just had some yesterday

Yummy, the seafood is so much better here. In Europe Scallops are usually served "whole" i.e. not just the white part, in the shell.
Most times as a salad in their shell. :shrug: I like the American style better.

[rbnyc]

22. It's the only seafood I don't like.

:puke:

They sound like they should be wonderful, and I love all other shellfish, but eeeeeek!

[oneighty]

23. St. Augustine Florida

The shrimp trawler I am striking on spends most of its time tied safely to the dock as the Captain is fearful of the sea. (Sigh). On the land next to the seafood dock is a "Scallop Processing Facility'. I say facility but it is actually a "Portable Scallop Processing Facility'. The Facility travels to wherever A goodly harvest of scallops might be expected. If one could see and smell the odor of scallop processing then scallops might well be removed from the human food chain.

Working in the facility are a large number of attractive females (Human). Like sirens they call out to the lonely shrimper-men living on the boats tied to the dock. But alas the horrible stench of the 'Portable Scallop Processing Facility' prohibits one from venturing close.

My friends up in Salter Path North Carolina harvest Scallops from Pamlico Sound. They are large Scallops; Bay Scallops. Scallops are trawled for much like shrimp. The scallop nets are heavy and cumbersome. Scalloping is hard work. Ocean scallops in my experience are the small scallops.

While visiting in Salter Path I ask my friend German, "German." I say, "Is it true that scallops are sometimes cut from sting ray wings with a cookie cutter designed for that purpose?" Grinning from ear to ear he says. "No Ed, that is not true." The jury is out on that question.

180

[fishnfla]

27. We used to catch 'em, its fun

Horseshoe Beach, over on the gulf, they are a shellfish, their shell is the shape of the gas comp. logo. They hang out in the shallow clear water there on the Big Bend. You load up the boat with a crew and a cooler full of cold drinks,and snorkel gear, in early July. You swim thru the water and pick them up, like easter eggs. They look cool in the water, they have two rows of numerous irridescent blue-green eyes. They try and scoot away from you by propelling themselves like silly little bivalves.

The actually meat is the muscle that opens and closes the shell. They are hard to clean after a long day on the water. a 5 gallon pail of scallops gets you a quart or so of meat after an hour of 3 guys cleaning them. I was the chef so i never had to do that part, I was also up early to get the reds and trout to supplement the fish fry.

Its a big cracker thing to do. Byob-(Busch)

[HEyHEY]

28. Go to Digby Nova Scotia

But DO NOT eat the chinese food there