Scallops question???

Seems like that would be a great way to overcook a scallop.

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cheeriopiss

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It's easy to overcook any seafood in a gumbo. Scallops would be no different from shrimp or crab. I basically throw my seafood in about 30 minutes before I'm ready to serve, bring the pot to a slow boil and turn the fire down to low.

Serve promptly my northern Alabama friend.

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It's easy to overcook any seafood in a gumbo. Scallops would be no different from shrimp or crab. I basically throw my seafood in about 30 minutes before I'm ready to serve, bring the pot to a slow boil and turn the fire down to low.

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That seems like a long time even for large scallops-- which I'd never waste in a gumbo.

replace scallops(fake kind) with fresh Louisiana oysters.

You want something seriously good? Dice and render off some bacon in a hot skillet. Once it starts to crisp up, add a couple of minced shallots (not green onions, dammit). Have your scallops clean and dry with salt and pepper added. Toss them in the pan for maybe 90 seconds a side until there's a nice sear. Finish with some olive oil and fresh basil and spoon it all over angel hair pasta.

Follow up, went bisque (Kary's Roux Bisque in the yellow box), crawfish, shrimp, claw crab meat and scallops, it was very good but the only difference was the addition of the scallops from anyother time I've cooked it. They didn't make that big of a difference. I probally wont put them in there again

Yes, but need to add some more "meat",,, also two sirloins that I may fix up tonight, holla if you want in on it,, if I don't do something with the bisque tonight I'm going to freeze it and just add more meat when I defrost it