We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
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Sunday, November 18. 2018
I mean the body of the scallop, not just the adductor muscle which we all love. With clams and oysters, we eat the whole succulent body and toss away the adductor muscles (which are small, anyway).
Scallops have big muscles because they swim around. I've seen them swimming in shallow water at low tide. It's sort of crazy to see a bivalve swimming.
In Asia, they eat the whole body of a scallop. Not here, or rarely. Gourmets do love the scallop roe, though. It's called "coral," for its color.
We have Bay Scallops (expensive, small, with sweet and tender muscle) and Sea Scallops (large, chewy, with those big muscles).
We are making scallop/bacon hors d'oevres for Thanksgiving, so scallops are on my mind.
Photo is an opened Bay Scallop. Lots of gills but not a plump body like a clam.
Do you have any favorite scallop recipes? In my view, Bay Scallops only need 45 seconds tossed in butter on a hot skillet. A sauce with Bay Scallops is obscene. Recipes come into view with the big Sea Scallops. Broiled with bacon wrap is great. So is making a ceviche with them. That is dynamite. The trick with all scallops is that it is better to undercook than overcook them.
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Boiling scallops on the beach used to be one of the big rewards of sailing. People would pull into a small bay, and then go scallop hunting for dinner.
Personally, I hate sailing. I want a 1000 hp cigarette boat that will take me to a drive-up seafood restaurant. There I will order oysters on the half shell, a lobster, and then creme brulee for dessert. And I will pair it all with a Mountain Dew.
Ron, you are such a Philistine. Mend your ways or you will die at a young age, drowning slowly in a warm vat of Fanta while tangled in the top fore gallant of the Pequod.
I recall "scalloping" along Florida Gulf Coast beaches as a kid. We waded along in the shallows at night and scooped them up.
They were a bear to clean; but, what a delicacy. Commercially, they were expensive.
I never heard of ocean scallops until I was grown. There were stories that shark meat was cut into bite sizes and sold as scallops. Don't know if there was anything to it. Anyway, ocean scallops, as served in restaurants, are fine, but nothing like the shallow water scallops.
(Back in the day, you could also wade the tidal creeks and scoop up potentially succulent crabs from the clear water. Wonder if you can find a place to do that today.)
"A guy" I knew in business that spent some time in the Caribbean claimed most scallops sold in restaurants are really skate wing that has been cut out with something similar to a cookie cutter. My spouse first has scallops fresh from the ocean in Ireland with the roe still attached. Loves them over there.
All the lovely little bay scallops need is a bit of lime to cure them in. When I was little, I thought they were the most disgusting thing anyone had ever conspired to force me to eat. Now I can't get enough of them.
Always like scallops, but didn't have a go-to dish, until I one day when I had the seafood salad at Maisy's in Baltimore: a big garden salad with prawns, seared scallops, and a meaty crabcake on top. Any time I want to sweeten up the Mrs, that salad and glass of wine does the trick.
I love those beautiful critters, pulled off the ocean floor of Newfoundland's pristine waters, those cream and rose coloured beauties so succulent that I have eaten them right out of the shell and as everyone knows, you save the big shells for Coquilles Saint-Jacques later that evening pared with my fave Gewurztraminer, sigh, that's why I am going back there next summer.
Happy Hour in Newfoundland
A Newfie saw a sign at a restaurant.
Happy Hour Special:
Lobster Tail & Beer.
"Lard Tunderin Jaises!" he says to himself, "Me three favourite things!"
Anon ? What's this anon crap? You do know that Newfie is pejorative, right? Anyway, he would have said, " Bi da lard Liftin Dyin Jasus Byes, me tree favourite tings, buttie." There is more but that will suffice for the nonce :)
Yeah, yeah. My cousins wife is a proud Newfi and she tells me these jokes. Ok here is one you will like:
What is black and blue and floats in the ocean?
A mainlander who tells Newfi jokes.
I love scallops. Just a few will do for me as they are very rich. I like them lightly coated with cajun seasoning and fresh horseradish.
No takers? How do you eat a scallop? Do you chew it like a piece of steak or do you swallow it whole like a oyster?
I know of no one who swallows scallops whole and most of us don't swallow oysters either.
I will never forget the day I was sitting across from a friend who at a buffet brought back two raw oysters to the table. He said, hopefully, I've never had oysters but I hear they are good. He popped one in his mouth and began to chew. He might as well have popped a huge horse snot into his mouth for all the difference it would make. He quickly spit it out and visibly shook in an effort to keep from throwing up at the table. He asked "how does anyone eat those?" I replied that they swallow them whole.
Now I have eaten oysters Rockefeller and they are great. I have eaten oysters in a stew or chowder. But I have never deigned to eat a raw oyster either by chewing it or by swallowing it whole. Usually when I see someone do it I will ask them how it tastes and of course they say it tasted good. But in fact all they can taste is a little salt or whatever they put on it since they didn't actually bite into it. But if you eat them raw then my hat is off to you. Please don't do it while I am sitting at the table, thank you.
Had assorted shellfish on the shell bbq'ed Korean-style at a beach side place at the Mud Festival in South Korea a couple of years ago - whole scallops included - with various mussels and oysters.
What a disgusting mess!
I'll take medallions of sea scallops pan seared in white wine and butter instead thank you.