a chowder along with [...] a handful of small scallops,

JW > also inexpensive but not very good.

Most small scallops in the stores are Calico Bays [from] places
like China. They bear a resemblance to real bay scallops
analogous to that between supermarket peaches and off the tree.

These were indeed Chinese Calicos, and undoubtedly farmed. At $14

Thought so. One can sometimes palatablize them
by vast infusions of sherry (perhaps even cream)
and butter. For standard rubber eraser scallops I'd
go all out and use a Ritz cracker and garlic topping
as well.

per pound I was not really expecting much from them but was still

Those are fairly stiff prices for inferior product.

disappointed. Real wild caught Nova Scotia sea scallops are $28 per

That's a wow, but possibly a worthwhile one.

pound and actually worth it. Bacon wrapped ones are $29; that's
expensvie bacon!

You pay for all that skilled labor.

(Herbed Scallop Soup in Coconut Milk)

Looked like enough goodness in the soup to make
up for any shortcomings in the shellfish.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Shrimp & Scallops in Wine Sauce
Categories: Cyberealm, Fish, Main dish, doubtful
Yield: 12 servings

3 lb Medium shrimp; cleaned
3 lb Bay scallops
4 tb Butter
1/2 c Cornstarch
4 ea To 6 cups milk - depending
-upon desired consistency
1 1/2 c White wine
6 c White rice; cooked

Cook shrimp and scallops until done; set aside; slowly melt butter in
a saucepan adding cornstarch, then milk, stirring constantly; add
wine, shrimp and scallops serve over rice. Yield 12 servings.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

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