Scallops

I like scallops. I like them as sushi and I also enjoy them cooked.

What I do not quite understand are the references I have seen where cooks are called on having them not completely cooked through.

Now I happen to like scallops mi-cuit, seared on the outside and rare to very rare in the middle - basically seared sushi, but why is this viewed as a flaw in technique for non-sushi use? Given that the difference between a perfectly cooked scallop and a tough rubbery one can be a matter of seconds, I'd much rather have a slightly underdone one than an overdone block of fishy rubber.

I'd much rather have a slightly underdone one than an overdone block of fishy rubber.

Same here, but I still like them cooked. I find putting them in casserole such as Scallops Mornay cooks them without the threat of rubber.

I'm with you, Bill. I'd rather err on the side of slightly underdone than slightly overdone when it comes to scallops.

[Robin Garr]

I once walked into a local fishmonger where I was buddies with the proprietor, and she had just pulled a box of tiny Nantucket Bay scallops off the delivery truck, which in turn had come straight from the airport. She opened it, and beckoned, and between us we "tasted" about a dozen, sweet as eating candies right out of the box. Cooking? Who needs it?

That said, of course a diver scallop seared in butter is mighty good, too, as long as it stays cool at the middle.

[Jenise]

I'm with you, Bill. I'd rather err on the side of slightly underdone than slightly overdone when it comes to scallops.

I'd go further and suggest that "slightly underdone" is the hallmark of a perfectly cooked scallop. Love them raw, too: am surprised they're not sold as sashimi in most Japanese restaurants I've ever been to.

I'm with you, Bill. I'd rather err on the side of slightly underdone than slightly overdone when it comes to scallops.

I'd go further and suggest that "slightly underdone" is the hallmark of a perfectly cooked scallop. Love them raw, too: am surprised they're not sold as sashimi in most Japanese restaurants I've ever been to.

I'd bet that that's because of the difficulty getting ahold of top quality, very fresh scallops. I've had scallop sashimi at Morimoto in Philly and it was sublime.

Mark Lipton

I'm with you, Bill. I'd rather err on the side of slightly underdone than slightly overdone when it comes to scallops.

I'd go further and suggest that "slightly underdone" is the hallmark of a perfectly cooked scallop. Love them raw, too: am surprised they're not sold as sashimi in most Japanese restaurants I've ever been to.

I'd bet that that's because of the difficulty getting ahold of top quality, very fresh scallops. I've had scallop sashimi at Morimoto in Philly and it was sublime.

Mark Lipton

A local sushi place makes a hand roll with raw scallops (the small ones). I didn't like it. I do however, agree with 'slightly underdone) for cooked scallops.

[Jenise]

I'm with you, Bill. I'd rather err on the side of slightly underdone than slightly overdone when it comes to scallops.

I'd go further and suggest that "slightly underdone" is the hallmark of a perfectly cooked scallop. Love them raw, too: am surprised they're not sold as sashimi in most Japanese restaurants I've ever been to.

I'd bet that that's because of the difficulty getting ahold of top quality, very fresh scallops. I've had scallop sashimi at Morimoto in Philly and it was sublime.

Mark Lipton

Perhaps so. Btw, Morimoto has a new restaurant in Honolulu--couldn't talk anyone into going when I was there last week so didn't try it, but if I could have squeezed in one more meal out that's where it would have been.