Well, scallops *can* get that big. In Seattle once, I had part of a MONSTER-sized scallop, at least 3 1/2 inches in diameter. My friend (who had caught it while diving) cut it transversely into a few pieces, each roughly the size of a hamburger patty, and grilled the pieces. (Served it on a bed of

I don't remember any recipe calling for minced jumbo prawns... there is an Austrian recipe ("gefullte hubner mit krabben") that calls for ...

> > > It's PROBABLY, folks, not "probaby." > > I don't find fault with any of that when it comes to cooking scallops of > normal size, but the OP specified that she's cooking LARGE scallops. > Deep-frying won't work well, nor will grilling. In fact, ANY

Angel Hair Pasta with Scallops and Arugula Fine Italian capers come from Pantelleria and Salina, two small Sicilian islands. They are packed in salt and have a sweet, floral fragrance, nothing like sharp-tasting brine-packed varieties. Luckily, Sicilian capers are becoming easier to find. Ask for

1. Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked

I have not tried them that way, but would be more inclined to try them instead of shrimp in Jaffray's Shrimp with Dark Sauce recipe (which is delicious by the way). Now I may have to try that next time I have scallops to cook.