Text 28889, 109 rader
Skriven 2009-09-19 06:42:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Fake Scallops
=====================
-=> Dale Shipp wrote to Michael Loo <=-

 ML> an Internet back then, you can be sure that "sea legs"
 ML> wouldn't be sold as crab now.

 DS> Speaking of fake -- is it 100% urban legend that people have taken a
 DS> cookie cutter to skate or manta ray and called the result scallops?

I couldn't find anything on Snopes about this - although I seem to remember
something in one of their weekly e-mails. So, I went mining on Google ...

Found this ---

Skate has a texture that's more firm than scallops. More gelatinous. And
the grain of the skate meat is horizontal where scallop grain is
vertical. The skate wing has a piece of cartilage running through the
center horizontally that separates two thin sheets of meat that are
what's edible.

I suppose it could be done if the dish were sufficiently complicated and
the finished presentation masked the "scallop" enough and the skate were
a giant so the flesh parts of the wing were thick. But plain grilled,
sauteed or broiled skate wouldn't easily pass for scallops.

They also say on this web site that monkfish is served as scallops.

Here's a lot about fish of all sorts. <http://tinyurl.com/9vg2n>
And some more <http://tinyurl.com/87vgj>

In all my years of restaurant operations, I've never seen "scallops"
made from skate wings. But I've heard about it. Maybe my fish guys knew
me better than to try. Dunno...

Pastorio

http://www.groupsrv.com/hobby/about222291.html

And this ---

bay scallops = Chinese scallops   Shopping hints: These are easier to find in
the East than in the West. Frozen scallops are a good substitute for fresh.  
Substitutes:  calico scallop (not as sweet) OR sea scallop (This is larger than
the bay scallop, and less sweet and delicate. Consider cutting it into
bite-size pieces before cooking.) OR shark meat (Note: Unscrupulous restaurants
sometimes palm off shark meat as scallops to unsuspecting customers.) OR cod
cheeks OR skate  See also: scallops

FROM: http://www.foodsubs.com/Shelfish.html

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Skate Wings w/Brown butter
 Categories: Five, Seafood
      Yield: 8 servings
 
      2 lb Skate wings; fileted,
           - skinned
      4 tb Unsalted butter
           Flour for dusting
    1/4 c  White wine
      2 tb Fine chopped chives; garnish

  Skate wings in brown butter was the first way I learned to
  cook these odd relatives of the shark. Saltwater anglers
  catch lots of skates while looking for other fish, and
  they are perfectly tasty once you skin them, remove the
  tough centerline of cartilage and cook them gently -- 
  don't over cook skate wings or they will become rubbery.

  Take the skate wings out of the fridge and salt lightly.
  Let stand for 15 minutes.

  Heat a pan over high heat for 3 minutes. Turn the heat down
  to medium-high and put in 2 tablespoons butter.

  Meanwhile, dredge the skate wings in flour and shake off
  the excess. Fry in the butter over medium heat, about 2-3
  minutes per side. Be careful when turning, their odd muscle
  structure makes them difficult to flip without breaking.

  Remove the skate wings to a warm oven and add the 2 other
  tablespoons of butter. Cook over medium heat until the
  butter is a light brown. Add the wine -- it will spatter.
  Scrape any bits that may have stuck on the bottom and cook
  off the alcohol, about 2-3 minutes.

  Sauce the skate wings, garnish with the chives and serve
  immediately. This goes well with simple rice dishes or
  mashed potatoes.

  Recipe by: Hank Shaw

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "A journalist is a professional whose business it is to explain to others
h
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