Can wax paper be used in place of parchment when baking, Is it the same thing?
Personally, I wouldn't use the scallops in the soup, or I'd cook them separately altogetherFor the shrimp: if they still have shells, you'll need thaw them and remove the shells and tails and de-vein them (remove the little black line that runs along the spine) before adding them to your soupIf they are already cleaned and ready to cook, just drop them into the soup the last couple minutes of cooking timeShrimp can take 2-5 minutes to cook depending on sizeYou'll know they're done when they turn pink and become opaque If you still want to add the scallops, you can cook them the same way, but add them later; perhaps the last 1-2 minutes of cookingI'd rather saute them in a little sesame or olive oil before adding them to a finished soup though as scallops are very easily overcookedTo saute them, you need a skillet big enough to hold the scallops in a single layerHeat this pan on medium-high heat for a minute, then add a tablespoon or two of oilTip the pan gently to coat the bottom and sides with oil, then add the scallops and saute (keep the scallops moving around the pan with a heatproof spoon, taking care to turn them so that they cook evenly) for about 2 minutes, 3 if they are large scallopsYou want them to look opaque and firm up slightlyIt is always better to undercook scallops than to overcook them, so if you're not sure, cut one in half to check for done-nessWhen they are done, remove them from the heat immediately and add to your soup, which should be ready to serve.
run cold water over the shrimp and scallops to unthaw themAdd them to the simmering soup packetThey will cook on their own.
Parchment paper and wax paper are similar, but differentParchment paper costs a little more, is coated with silicone and is used to line pans when baking foods that are gooey or sticky so they won't stick to the panIt's also used to cook and serve foods like chicken or fish in a parchment-paper wrapperThis cannot be done with wax paperWax paper is coated with paraffin so that it's moisture resistant, and even though it could be substituted in some instances, it cannot in baking if it's not completely covered by the food (for example, the bottom of a cake pan, but not a cookie sheet)Wax paper will smoke if it's exposed to direct heat Note: You can use either type of paper for baking cakes, because the batter covers the entire surfaceLook for parchment paper in specialty cooking stores and better supermarketsIt's available in a roll or sheets and is sold where plastic wrap and aluminum foil are stocked.
