A member asked:

How well do i have to cook scallops and calamari, without turning them into rubber?

A doctor has provided 1 answer

A question 4 a chef: I am sorry but this is not medical question. There are plenty of cook books/magazines, even dr. Google is likely able to help you. Scallop needs to high heat and to quickly get it golden on outside and moist/juice inside (as in picture). Calamary can be fried until crunchy! have fun..

Answered 12/9/2013

5.2k views

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