small foods

Brining shimp and scallops is a pretty common chef technique for seafood. Brining isn't always about adding moisture, it's about adding flavor too. Alton Brown did an episode on brining both. Marinades only flavor the outside.

Fry guy.

I wouldn't brine them too long, say an hour at most. Can't remember off hand exact times, but a "search" on scallops or shrimp in the search button, "all forums" will turn up some details.

I do scallops and shrimp on the FEC. The shellfish are marinated in butter, olive oil, pinch of chipotle powder, shallot and garlic. Sometimes I add a little wine, or lemon or lime juice. The shrimp absorb the marinade quickly. 5-10 minutes. The scallops take 1-2 hours.
You have to watch them. They cook quickly.

quote:

Originally posted by KathyE:
[qb] Smokin',
On a shrimp or a scallop,there isn't much distance between the inside and the outside!! [/qb]

If you marinate them, they take very less time. Only cook them until they're lightly opaque and sell them immediately. (That's the way they should be cooked with no marinade) I'd rather have a good scallop or shrimp cooked correctly with no marinade than something overcooked and rubbery that only tasted of the marinade.
Good shellfish doesn't need a marinade for me. I would rather have a side sauce.
Peggy.