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Scallops

Submitted by Browndog on Mon, 2013-01-21 14:51

Hey all, wondering if anybody can point me in the right direction for cleaning/cooking scallops? Was snorkelling on the weekend and saw heaps of large ones in quite shallow water, but have never cleaned or cooked them myself. Any ideas/suggestions?

 

Cheers,

BD.

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AlwaysFishin

Posts: 644

Date Joined: 13/11/11

 The best way to do it is

Mon, 2013-01-21 15:04

 The best way to do it is grab a dozen or two, pack them in a small esky with ice and deliver them to my place! Haha

Browndog

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Date Joined: 10/04/12

Haha

Mon, 2013-01-21 15:17

Yeah, no problems AF. Right after you pop round & do the gardening, clean the boat & re-stock the fridge. Happily share my bag limit of 20 with you then!

BD

trymyluck

Posts: 908

Date Joined: 06/05/12

Wow I would love to grab a

Mon, 2013-01-21 15:50

Wow I would love to grab a few of those ? In Perth waters or further afield ? First Ive heard of them being here, Any secrets gratfully received 

mbusby

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Date Joined: 08/01/13

a little something I found

Mon, 2013-01-21 16:07

http://www.afn.org/~gofc/Cleaning.html

 

Feel free to send some some scallops my way , better yet if its metro point me in the right direction , wife hates fishing but loves scallops,

might get me some brownie points

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sIttiNG AT woRK ,

tHINKing OF fISHIng

Browndog

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Date Joined: 10/04/12

Thanks mbusby

Mon, 2013-01-21 16:12

Thanks for the link, shows the cleaning side of things well. I'll have to wait for the weekend to get back out there. I wasn't sure of the bag limits or if there was any size limits, closed seasons etc so I didn't take any on the weekend, but will definitely give it a crack soon. Now just gotta find me a recipe (no doubt Google will come to the rescue)

 

trymyluck, Perth waters. Snorkelling depth.

mbusby, PM sent.

 

BD

Browndog

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Date Joined: 10/04/12

Mmmmm this sounds good...

Mon, 2013-01-21 16:28

Ingredients

1/3 cup (80ml) fresh lime juice

  • 5cm piece fresh ginger, peeled, cut into thin strips
  • 1 tbs sesame oil
  • 1 tsp brown sugar
  • 12 scallops
  • Coriander leaves
  
        

 

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  • Method
  1. Step 1

    Combine 1/3 cup (80ml) fresh lime juice, 5cm piece fresh ginger, peeled, cut into thin strips, 1 tbs sesame oil and 1 tsp brown sugar.

  2. Step 2

    Heat a chargrill pan or non-stick frying pan over a high heat. Cook 12 scallops (without roe) for 1-2 minutes each side or until just cooked through. Serve in washed and dried shells or alternatively, in a small stack.

  3. Step 3

    Drizzle the dressing over the scallops. Place scallops on a serving plate and pile coriander leaves in the centre.

Sounds pretty good to me!

BD

boonmack

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 scallops are fantastic stir

Mon, 2013-01-21 17:15

 scallops are fantastic stir fried with any flavourings or on the bbq with none at all. also try wrapping them in pancetta and frying.

just cook them quick and hot

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6130jason

Posts: 17

Date Joined: 18/11/12

scollops under the grill

Mon, 2013-01-21 18:52

 leave scollops in shell , sprinkle with bacon bits cheese & drizzle with vinigar & place under grill for a cuople of minutes...........

 

yum , off to get me some scollops now I think..

snapper_seeker

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Date Joined: 24/04/12

 There's plenty of big ones

Mon, 2013-01-21 19:10

 There's plenty of big ones in port Coogee mariner on the rocks opposite the beach, not sure of I'd eat them though.

Browndog

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Date Joined: 10/04/12

Thanks SS.

Mon, 2013-01-21 19:18

Thanks SS, are you thinking scallops or oysters? Didn't know that scallops lived on rocks, always thought they lived in/on sandy ground?

 

BD

pharlap

Posts: 69

Date Joined: 02/01/12

Love the combo of scallops and chorizo......best

Mon, 2013-01-21 19:34

110 gram(s) chorizo sausage

  • 400 gram(s) scallops (small) - halve them to make 2 thinner discs if they are very fat
  • ½ lemon(s) (juiced)
  • 4 tablespoon(s) parsley (chopped)
  • chilli
  • Method
    1. Slice the chorizo into rounds no thicker than 3mm.
    2. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo round until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
    3. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
    4. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
    5. add chilli to taste

Browndog

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NYOM NYOM NYOM!

Mon, 2013-01-21 19:51

Mouth is watering at the thought of this! Add an icy cold beverage of your choice, and it sounds just about perfect.

Looks like I have a few good ideas now, bring on the weekend!

BD.

fishing fanatic

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Date Joined: 01/05/09

i get them reguarly in the

Mon, 2013-01-21 21:25

i get them reguarly in the sound, about 8m water and all very large. put them in the fridge for a day and they will pop open slightly then easy from there on

kane

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mmmmmm

Mon, 2013-01-21 22:07

 scallops!!! best feed in the ocean IMO.... id give my left nut for a decent scallop spot in Perth hahaha!!!

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Gooooone Fishin!

fishing fanatic

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If you don't mind 3m vis and

Mon, 2013-01-21 23:51

If you don't mind 3m vis and great whites i might be able to point you in the right direction :P

kane

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Feel free to send us a PM

Tue, 2013-01-22 08:32

 ;-)

Neither of those things bother me :-)

Oh - you'll be we'll compensated haha

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Gooooone Fishin!

snapper_seeker

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 Sorry for the late response

Sun, 2013-01-27 07:06

 Sorry for the late response brown dog these scallops were on the rocks but the rocks were pretty much covered in sand because in the mariner all the sand gets thrown around and when it settles on the rocks the rocks are basically covered with sand. They might not be scallops but they look exactly the same and I cracked one open and it had the same flesh as a scallop 

snapper_seeker

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Date Joined: 24/04/12

 Sorry for the late response

Sun, 2013-01-27 07:08

 Sorry for the late response brown dog these scallops were on the rocks but the rocks were pretty much covered in sand because in the mariner all the sand gets thrown around and when it settles on the rocks the rocks are basically covered with sand. They might not be scallops but they look exactly the same and I cracked one open and it had the same flesh as a scallop