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| − | {{seafood}} | [[Cookbook:Shellfish|Shellfish]] | + | {{wikipedia::Scallop|Scallop}} |
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| − | '''Scallops''' are shellfish. Normally only a cylindrical part is sold, with the grain running along the axis. Scallops are available in two sizes. Bay scallops are about 1/4" to 5/8" in diameter, and 1/2" to 5/8" in length. Sea scallops are about 1" to 1.6" in diameter, and 1/2" to 5/8" in length. Scallops are usually sold as they thaw out from a frozen state; frosty ones are likely to be fresher. When cooking scallops, remember: Always cook scallops just below done so they don't end up like rubber bands when you eat them due to carry-over.
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| − | Bay scallops are commonly used in [[Cookbook:Stir-fry|stir-fry]]. Sea scallops are commonly breaded and [[Cookbook:Deep Fat Fry|deep-fat fried]]. Both kinds are commonly fried in [[Cookbook:Butter|butter]], perhaps with some [[Cookbook:Herb|herbs]].
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| − | Recipes using scallops can be found in [[:Category:Scallop recipes]].
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| − | [[Category:Shellfish|Scallop]]
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