[Captneilf]

Hi,

Thank you to the commercial fishermen who harvested the sea scallops that I had for dinner tonight! A friend of mine did a great thing for me today. He got me the sea scallops from his friend right off the boat. Oh boy were they delicious, sweet and tender!!! Talk about a dinner fit for a king! My wife used a recipe named SCALLOPS PROVENCIAL and also served HERBED BASMATI RICE. Ohhhh, it was soooo
good!!! What a treat!

Thank you.

Neil

This post edited by Captneilf 07:49 PM 03/12/2008

 

[JC30967]

You're making me hungry, Neil ! How lucky are you to have gotten them right off the boat!

It's a very valid point you brought up. Commercial fishermen harvest many of the foods we love to indulge in; lobster, shrimp, scallops, clams, swordfish or tuna steaks, and the list goes on. If that's not enough, where do anglers think the eels, skimmers, killies, bunker, herring, mackerel, ect. that they buy for bait comes from? Commercial fishermen.

Here's another big thanks to those who catch us bait, as well as delicious food

. A bumper sticker I saw one time in Gloucester,Mass said it best : "Commercial Fishermen Help You Live Better"

 

[cowkiller]

Its nice to see a post like that, Thanks Neil.

 

[commfish]

NICE POST NEIL,yup hard to beat right off the boat fresh scallops.When i was scalloping a couple of years ago i had them like 3 times a week.My 6 year old calls them candy from the ocean.Oh by the way the hold up real well in the freezer fill up ziplock bags,portion size and save em up for bbq shiskabobs.....good stuff

 

[canyonfvr]

Excellent post Capt Neil..

yrs ago when bay scallops were plentiful in the bays off eastern long island my friends mom used work shucking them as soon as they got off the boat i used to get them for $20 a gallon...

commfish ive been calling them candy of sea ever since i enjoyed my first one.

 

[Captneilf]

Hi,

I shared the delicious scallops with my daughters and their families. You should hear the thanks I was given for bringing them a very rare treat. They have been raised with fresh fish that we caught and now their children are treated to the same. It does not get any better.

As a family we go on a PB trip once a year and what pleasure I get watching the grand children have fun catching anything that wiggles. I hope it never changes for them.

Once again thank you to all the commercial fishermen and their hard work.

Neil

 

[flatts1b]

Dude, you're killing me

I live about 20 minutes from the scallop capital of the world (New Bedford).

They are probably my favorite seafood (maybe tied with Mako). And my wife has an awesome recipe that uses a ton of basil and garlic and lemon broiled in a deep cast iron pan that is shaped like a fish.

Thanks INDEED to those who harvest these delicious critters for us!!

This post edited by flatts1b 10:35 PM 03/12/2008

 

[HungryJack]

Feeling frisky Capt. Neil ?

Next time, grab your fillet knife,
slice a raw scallop into paper thin medallions.
Grab some soy, squeeze a little lime into it,
sprinkle a little of the soy mix on the scallops, eat.

 

[Captneilf]

Hi Jack,

That would be asking a lot of me. Sorry but it has to be cooked for me. Hey I tried the scallops tonight with a wine sause and spices. Even that took a bit of getting use to. But delicious! I leave those delicasies to more adventurist people. Ha, you should only know how many years it took me to try a raw clam. But I was sober when I tried. Just not for me.

Neil

 

[outrageous21]

The way HJ is proposing you make it is called "ceviche" (I used to be a cook) It actually is not raw. The acid from the lime actually cooks the meat. Just let it sit in the fridge for a little before you eat it and its important to cut the scallops paper thin. I like to add diced red onion and tomato also. I also use this recipe for striped bass and it is delicious, Im not a big fan of sushi either but this is cooked so try it out with your next bass fillet.

 

[HungryJack]

I hear ya Cap.
not for everybody.

Although what I suggested was scallop sashimi,
what outrageous2 suggests is usually an acceptable
and tasty compromise for those who don't like raw.
In my experience, most people who hated or were afraid of raw,
really enjoyed a well made ceviche of fish or shellfish.
Something you might try if you have the opportunity.
Great during the warm weather with a cold beer,
I make it on the boat occasionally.

Out21 - the lime and soy is a copy of Ponzu,
which is a Japanese citrus called Yuzu added to soy.
Has a really good taste that goes well with certain raw seafood,
scallop and fluke it works really well with.

Personally I'm a big fan of ceviche too.

 

[outrageous21]

Thanks for correcting me, I think I got the two confused, Im going to try that sashimi this year with the fluke. Sounds good. mmmmmmmmm

 

[LobsterD]

Fresh is always best!

 

[MakoMike]

HungryJack wrote:
Feeling frisky Capt. Neil ?

Next time, grab your fillet knife,
slice a raw scallop into paper thin medallions.
Grab some soy, squeeze a little lime into it,
sprinkle a little of the soy mix on the scallops, eat.

Scallops sashimi, love that stuff!

 

[claw1]

Thanks Capt Neil . We take pride in our work and our product .

 

[oldmud]

Your welcome !! capt.

Don

 

[gebby]

grandpa cirillo used to harvest bay scallops in bullhead bay next to national golf links back in the 70s. from the bushel basket into the pan. i say, good lord...nothing better. im going to have to try that sashimi. is that only with sea scallops?

 

[hauler]

Ceviche is absolutely great in the summer at the beach, on the boat, anywhere. Right out of the cooler with crackers, pita or such.

I always do it to "strech" one fluke for a group as an appetizer. I've done it with Porgies, Sea Bass, Stripers, Blackfish, Chilean Sea Bass and Tilapia. In mine I add the following finely diced:

Tomato
Cucumber
Yellow Pepper
Red Pepper
Green Pepper
Red Onion
MANGO
Jalapeno
Cilantro
Garlic

I keep the cuts meaty, a little smaller than the size of your pinky. The dish looks great with all that color. The mango adds sweatness, the jalapeno's counter it with some kick. Can't wait....

 

[MakoMike]

gebby wrote:
grandpa cirillo used to harvest bay scallops in bullhead bay next to national golf links back in the 70s. from the bushel basket into the pan. i say, good lord...nothing better. im going to have to try that sashimi. is that only with sea scallops?

Mike,
You can use bay scallops, but don't cut them more than in half. Personally I don't cut the little guys at all.