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Thread: Scallops!

  1. #1

    Scallops!

    Any other scallop divers from the Northeast on here?
    The Maine season ends in less than a month so I'm trying to get as much scalloping in as I can, which means I've got piles of scallops now. Anyone got any good recipe suggestions?

  2. #2
    Grouper
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    God I hate you ! I bet they are all big and fat not like the cheap little ones I buy cause they cost so damm much here. I have got to figure out a way to get to the coast and live there!
    Last edited by Clernix; 03-08-2012 at 11:38.

  3. #3
    Megalodon
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    You mean to tell me, you are going to brag about catching those fine specimens of eating knowing full well that we poor unfortunate souls will have none and then.... Have the Audacity to ask for recipes. Man they grow 'em just plain hound dog mean up there in Maine!

    (god I love scallops....)

    My favorite: Seared Scallops

    • 1 to 1 1/4 pounds dry sea scallops, approximately 16
    • 2 teaspoons unsalted butter
    • 2 teaspoons olive oil
    • Kosher salt
    • Freshly ground black pepper
    Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
    Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

    ,

    I once saved a man in Wichita just to watch him dive...(inventor)

  4. #4
    Grouper
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    Simple , that's the way you cook
    Last edited by Clernix; 03-08-2012 at 18:28.

  5. #5
    Grouper
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    Lucky you. Be safe. Enjoy.
    Never offend people with style when you can offend them with substance. ~Sam Brown

  6. #6
    TadPole
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    How long is the season in Maine? Down in Mass we can get them year round and can get up to one gallon of shucked scallops a day.

    I cook mine up pretty much the way navyhmc does, although lately I've been sauteing them with a little white wine as well.

  7. #7
    Well, navy if you want to come dive and share in the scallops, I'd be happy to take you along.
    That's just about how I've been cooking mine, and it's wonderful, but I always like to experiment with my cooking.

    As for season, we can harvest from mid-December through the end of March and we're allowed 2 quarts of shucked meats per day.
    How healthy is the scallop population in Massachusetts?

  8. #8
    Megalodon
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    Don't I wish! But alas, I'm stuck in the Kansas. Where the water's too thick to swim and too thin to plow

    I once saved a man in Wichita just to watch him dive...(inventor)

  9. #9
    Shark
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    Quote Originally Posted by navyhmc View Post
    Don't I wish! But alas, I'm stuck in the Kansas. Where the water's too thick to swim and too thin to plow
    There are always zebra mussels. Pretty much the same flavor, I hear.
    "Time's fun when you're having flies." -Kermit the Frog

  10. #10
    Grouper
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    Quote Originally Posted by Largo View Post
    There are always zebra mussels. Pretty much the same flavor, I hear.
    LOL, I take it your NOT a fan of scallops.
    Never offend people with style when you can offend them with substance. ~Sam Brown

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