• Welcome to the DeeperBlue.com Forums, the largest online community dedicated to Freediving, Scuba Diving and Spearfishing. To gain full access to the DeeperBlue.com Forums you must register for a free account. As a registered member you will be able to:

    • Join over 44,280+ fellow diving enthusiasts from around the world on this forum
    • Participate in and browse from over 516,210+ posts.
    • Communicate privately with other divers from around the world.
    • Post your own photos or view from 7,441+ user submitted images.
    • All this and much more...

    You can gain access to all this absolutely free when you register for an account, so sign up today!

scallop recepies?

Thread Status: Hello , There was no answer in this thread for more than 60 days.
It can take a long time to get an up-to-date response or contact with relevant users.

Pekka

neoprene dreamer
Joined
Aug 22, 2001
Messages
790
Reaction score
60
Points
118
Age
41
I have found that in my regular diving place there are fields of scallops, I got some last time I went out, but after getting the slimy things out of their shells I had no idea how to do them.. I ended up eating them sauted in white vine sauce.. it was ok, but not the greatest.. I mean the souace was great.. but I imagine there must be better ways to cook scallops.
I would be greatful for tips/advice for cooking these things..
My girlfrined was keen on helping me untill one of the scallops altready removed from the shell twitched and she screamed and jumped across the room, refusing to touch them again untill they are totally DEAD! ... so I did the dirty work..

Safe diving-

Pekka

PS. is there any way to store scallops, I have heard of rumours that one could freeze them whole.. ??
 

dave

Dicentrarchus labrax
Joined
Jan 13, 2003
Messages
497
Reaction score
187
Points
133
mmmmmmmmmmm scallops.
They are very good raw, straight out of the shell, but if you don't fancy that;
Stir fried with garlic and smoked bacon, then maybe add some cream to make a sauce (or maybe not)
Cooked quickly on a very hot barbeque or skillet so the outside caramelizes slightly (maybe with some tabasco sauce)
In fish pie to make the pollack or mullet more interesting
Wrapped in bacon and baked in the oven
The most important thing with any method is not to overcook them

cheers
dave
www.spearo.co.uk
 
DeeperBlue.com - The Worlds Largest Community Dedicated To Freediving, Scuba Diving and Spearfishing

ABOUT US

ISSN 1469-865X | Copyright © 1996 - 2021 deeperblue.net limited.

DeeperBlue.com is the World's Largest Community dedicated to Freediving, Scuba Diving, Spearfishing and Diving Travel.

We've been dedicated to bringing you the freshest news, features and discussions from around the underwater world since 1996.

ADVERT