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5
votes
5answers
17k views

How do you know when mussels are done?

I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat. Almost all of them opened after about 15 minutes, some did not. ...
5
votes
3answers
689 views

How do I cook scallops?

I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use the oven? (I try to use scallops ...
7
votes
4answers
44k views

What is a good substitute for oyster sauce (for someone with a shellfish allergy)?

I've recently developed a shellfish allergy, and I'm not sure what the best substitute for oyster sauce would be. I've read that the flavor of it is not really easily substitutable. What is the best ...
1
vote
1answer
889 views

Is there something wrong with this scallop residue?

After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops were fresh caught one day before using, ...