• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

seafood

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Annette&Bert

Annette&Bert

Well-Known Member
Relationship to Diabetes
Type 2
I could live on shellfish more than fish, but todau I have small scallops that I brought out of the freezer so they will be cooked today.

I have had scallops many times but never cooked them, does anyone know how long I should fry them. I think it is supposed to be hot pan and quick?
 
Thank you Adrian. I notice that I can have shellfish delivered so I am going to look into that too.
 
I don’t go by timings as the sizes can vary a lot! I go by feel: keep pressing them gently & when it starts to feel a little different with a bit of bounce from your pressing; they’re about there & may be JUST a little under cooked but, it’ll soon cook that little bit more. to more or less perfect, if you slip them onto your plate then & there. The same goes for all seafood: always stop cooking when it’s a little undercooked when it starts to bounce back when pressed; it’ll carry on cooking a little to perfectly cooked after you slip it off the pan onto your plate!
 
Well they were a delicious success. I believe if properly cooked and fresh, I could live on shellfish.

Thanks for the input
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top