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Scallpos tonight

JillElise's picture

I pan fried them in butter with a little olive oil. They browned nicely, whether because I put them on paper with a weight on top for the whole day, or because they were dry processed, I can't tell.

I made a small amount of pan sauce with sherry, heavy cream, saffron and a dash of sugar. It was perfect.

Served with steamed green beans and smashed potatoes.

We started with tuna ceviche, the way a Chilean friend showed me years ago, then a big green salad, and finished the meal with brownies and vanilla ice cream.

Thanks for all the ideas.

Edited to add I CAN'T BELIEVE I WROTE SCALLPOS AGAIN!!!!

Jill

http://jillseldonfoodstyling.blogspot.com/


Edited 2/16/2009 1:55 am by JillElise

Heather's picture

(post #37099, reply #1 of 55)

I love it--I may start calling them scallpos.
Your dinner sounds great.

JillElise's picture

(post #37099, reply #3 of 55)

I am so goofy sometimes...

ICDOCEAN1's picture

(post #37099, reply #7 of 55)

I just packed up 8 pounds of  bay scallpos for the freezer...fresh from the cold waters and sweet as they can be.


 




 


kathymcmo's picture

(post #37099, reply #8 of 55)

I can just see me searching for these threads sometime in the future and not finding it because I didn't type in scallpos.

MadMom's picture

(post #37099, reply #9 of 55)

That's one thing I love about google.  Normally it asks "did you mean scallpos?"



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

JillElise's picture

(post #37099, reply #11 of 55)

8 pounds!

A good idea to keep some on hand.

Scallpos!

ICDOCEAN1's picture

(post #37099, reply #12 of 55)

It sure is nice to have them available to us once again and while the prices are higher than in years past ($50 for 8 pounds) we like to support our local fisherman.


http://ahabsjournal.typepad.com/ahabs_journal/2009/01/down-east-petitions-for-scallop-season.html




 


Marcia's picture

(post #37099, reply #14 of 55)

I'm very envious of your eight pounds of scallpos, but pleased that you'll have them to enjoy. We have scallops in NJ. ;-)

soupereasy's picture

(post #37099, reply #26 of 55)

And here I just sent DH to Costco for scallpos and he said they looked very nice.;)

thecooktoo's picture

(post #37099, reply #28 of 55)

I use the scallops from Sam's and scallpos from Costco regularly.  Not sure that they are dry-pack in the traditional sense of the word, because dry pack typically means fresh, dry packed...not frozen.  I know that I was assisting a French chef one time when we had a five pound can of fresh dry pack scallops (the scallpos were used in a different class).  The instructor handed the can to one of the new assistants and asked him to lay them out on a sheet tray for him.  New assistant promptly dropped them in a steel bowl and ran water on them to rinse them.  Oh my!  One does not want to see a French chef chasing a student with a cleaver screaming in French (I didn't see that, but thought it was going to get to that).  The young new assistant was thrown out on his ear.  Never to return.


I have always had good luck with the products from both stores.  They cook up well, I don't have to towel them dry and they sear up just fine.  My favorite use is to smoke them with a stove top smoker.


Jim

Marcia's picture

(post #37099, reply #35 of 55)

I hope you like them; we surely do. They are large and cook up nicely if properly defrosted and dried. :)

evelyn's picture

(post #37099, reply #2 of 55)

I actually laughed out loud when I saw the 'scallpos' again...I think you just type too darned fast. ;-)

Sounds like a delicious dinner.

Children are unpredictable. You never know what inconsistency they're going to catch you in next.
In life, learn the rules so that you know how to break them properly.
JillElise's picture

(post #37099, reply #4 of 55)

So did I! Am laughing again.

Maybe I should write down this recipe and call it scallpos?

kathymcmo's picture

(post #37099, reply #5 of 55)

You've inspired me to make scallpos tonight too!

MadMom's picture

(post #37099, reply #6 of 55)

I offered to fix my DH scallpos tonight, since I ate a big breakfast and then remembered I had a date to go for lunch with a friend.  I'm stuffed.  I think he ate while I was gone, so we'll probably have a glass of wine and some hors d'ouevres.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

JillElise's picture

(post #37099, reply #10 of 55)

Me laughing.

They are just so delicious. I couldn't resist making a little pan sauce, not lots, just enough for a little puddle on the plate.

JillElise's picture

(post #37099, reply #13 of 55)

Did you make them? How?

kathymcmo's picture

(post #37099, reply #15 of 55)

I did make them, using the gratin recipe posted in the other thread with butter, parsley, shallots, etc. They were pretty good except my bread crumbs turned out more like small croutons, and I think I should have added more of the butter mixture to each little dish. But they were good, I will probably make them again.


Next time though I want to try searing them. These are "scallpos" (that name is really growing on me) from Costco and I looked at the ingredients, no mention of the phosphate solution. I like that I can just take out as many as I need from the bag.

Gretchen's picture

(post #37099, reply #17 of 55)

Do you think it is ever listed?

Gretchen

Gretchen
kathymcmo's picture

(post #37099, reply #21 of 55)

I'm not sure if that's a requirement to list it, I thought someone said the other day it is. I really wish I knew definitively if they are wet or dry scallops.


Since they are probably frozen on the ship I don't see why they would need to add the phosphate solution, but I don't know for certain. I googled it the other day and saw a lot of opinions that they were dry, but nothing official.


I guess when I try to sear them I'll get my answer.

MadMom's picture

(post #37099, reply #22 of 55)

I just know that the Costco magazine we get had a story a few months back about scallops, and they tested a number of major brands.  Only theirs and I think one other were dry.  The rest are wet, probably so they'll weigh more.  Love paying a high price for water, you know.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

kathymcmo's picture

(post #37099, reply #23 of 55)

If that's true they really ought to promote it on the bag, it's a draw!


I wonder why I don't get the Costco magazine?

JillElise's picture

(post #37099, reply #24 of 55)

Here I think you have to be an "executive" member to get the mag

Marcia's picture

(post #37099, reply #34 of 55)

We get the magazine and are no longer executive members. DH was at Costco by himself when our membership renewal came up, and he didn't notice that he was signed up for the regular membership. Sheesh...but anyway, we still receive the magazine which I like.

MadMom's picture

(post #37099, reply #25 of 55)

You might ask next time you're in there.  It's an interesting magazine, and usually has features on new items, etc.  We might be getting it because we're a premium business member, but I would think they would send it to anyone who requests it.  I like Costco.  Sam's is closer, so I go there more often, but if I had equal distances to choose from, definitely would go to Costco. 



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Heather's picture

(post #37099, reply #29 of 55)

I was at our local Costco yesterday and they didn't have any frozen ones. They had thawed them and packaged them with a little more than a pound in each tray. We can't eat them this week so I wasn't able to buy any. I'll go back next week.

We get the Costco magazine and I remember that article about the chemical-free scallops.

Adele's picture

(post #37099, reply #30 of 55)

I wonder why I don't get the Costco magazine?


Do you get their emails?  That has most things the mag shows.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

kathymcmo's picture

(post #37099, reply #31 of 55)

Nope don't get those either. I just have the regular membership though.

Risottogirl's picture

(post #37099, reply #27 of 55)

I don't believe frozen scallops (or scallpos LOL) are preserved with the phosphates. I think it is sometimes added to "previously frozen" and fresh.


I don't think I have ever bought scallops with this stuff added. Of course, I have only ever bought frozen once or twice. I have mostly lived in areas where I had access to good seafood. Growing up in Portland we bought our fish at one fishmarket that is still on the wharf.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

drussell's picture

(post #37099, reply #32 of 55)

Here at our Hannaford there are usually two types of scallops available with a sign on each declaring that they are either dry or wet and the price difference is usually $4to $5 more per lb. for the dry.