Scallops and Swiss cheese? I just threw up in my mouth a little...

Scallops are done when they have just turned opaque. If you poke them gently w/ a fork, they should slightly spring back as opposed to being mushy as they are when raw. The texture should be similar to a filet mignon or the heel of your hand below your thumb.

I made them exactly as per his recipe. Had a deli slice some good swiss paper thin. Put the cheese on when scallops were on the plates and it instantly melted .. excellent. :thumbsup

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hmm are you talking fresh scallops? I normally go with the frozen ones. I'm from the great lakes area, i don't think i would even recognize a fresh one if i saw it ;) Thanks for the texture tip though, that should work for me.

I would think it would go well, scallops are pretty sweet to begin with, especially with the sauteed onions, the crushed pepper and the swiss cheese sounds like it would balance it out quite nicely...

i'm hungry....

It works for both :thumbsup With the frozen ones, be sure to bring them to room temp first so they cook evenly all the way through (like you would a steak). And don't run them under water to thaw them because they'll get mushy and can break apart ... I'm from the great lakes area too and that was always the trick for thawing fish. Doesn't work on scallops though. :winkwink:

ahaaa i definitely didn't thaw them properly.. thank you ;)