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Wed, 29 Sep 1999 11:07:09 -0000 |
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Sylvia , you wrote . I am sure the breading, seasoning, and deep
>frying more than covers up the flavor , this is how they pass them off ,
if the scallops are served any way other slightly "tanned " about a minute
each side in butter then deglazed the pan with white wine , shallots and a
pitch of s&p (white pepper of course and kosher salt ) then you get what you
paid for , man are there still people that would butcher a great meat like
scallop in any other way ..... oh the inhumanity . ferret, now digging up
that recipe for coquilles san jaques ,,, all the above but add cream I
believe
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