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Stock is broth or juices, so all this means is that one poaches the scallops and then freezes them with the resulting liquid. It's being done after poaching and that's why it doesn't matter that th...
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#1: Initial revision
by
Charlie Brumbaugh
·
2021-10-06T05:40:43Z (about 3 years ago)
Stock is broth or juices, so all this means is that one poaches the scallops and then freezes them with the resulting liquid. It's being done after poaching and that's why it doesn't matter that the scallops are dry and not wet.