Re: [CH] scallops

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It's been my experience in years of working in restaurants that
the larger sea scallops are much more expensive and for good
reason.  They are more tender and flavorful.  At least on the
west coast of the U.S. I've seen the bay scallops at about
1/2 the price of the sea scallops.  The bay scallops have much
less flavor and if even slightly overcooked they turn into little
chewy erasers.  We pay around $10 per pound for the sea
scallops in grocery store fish markets.

Bruce

----- Original Message -----
From: Jim Weller <jweller@ssimicro.com>
To: Chile-Heads <chile-heads@globalgarden.com>
Sent: Saturday, January 19, 2002 9:21 PM
Subject: [CH] scallops
> Hi Cathy
>
> If you're going to make it fiery I suggest the larger, cheaper sea
> scallops. Save the tiny little delicate bay scallops for something
> delicate.

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