263724 Wed Dec 17 11:23:15 -0800 2003 3 26 International 0 1392922 In bangkok last October I had the most amazing scallops. But they were like no scallops I have ever had before. First they were smaller and rounded on the edges. There also was a small orange attachment to the meat on one side. Also, they were smooth inside and not stringy at all. Truly amazing what ever they were.... Wed Dec 17 11:23:15 -0800 2003 0 SHDW 1 1392926 The orange material is scallop coral (sp) (coraile in French). It is delicious, in the right circumstances :) Also, many nice scallops are not stringy. I like Saint-Jacques d'Erquy (from Erquy, in France). Some Parisian restaurants specify their scallops are from this location :) Wed Dec 17 12:01:57 -0800 2003 1392922 0 cabrales 1 1392957 Yes --- these beauties are available fresh in Bangkok at Dalat Aw Taw Kaw (across from Chatuchak) and at Dalat Sam Yan (near Chinatown). A Thai friend used to simply drop them on the BBQ, in the half shell, to steam in their juices. Yum. Wed Dec 17 21:21:18 -0800 2003 1392922 0 foodfirst 1 1393111 Sorry, but I have never been to Thailand, but I can tell you that in general, the type of scallop that you are describing is a bay scallop, as opposed to the larger 'stringy' sea scallops. They also have excellent ones from the Puget Sound in Washington State. Sat Dec 27 13:25:52 -0800 2003 1392922 0 IHTJ