we got about 140 scallopps on the weeknd tried about 4 different recipes and this recipe turned out the best so i thought i would share it.

15scallops
3 bunches of shallots
120 verjuice (can be found in the deli section of safeways)
80g butter cut into 2cm cubes
1 roma tomoato
2 spring onions
salt and pepper
4 tablespoons of olive oil.

Firstly shuck the scallops place in bowl. clean and keep the half rounded shell to serve with. Secondly Place 2 TB of olive oil in small saucepan add finely chopped shallots add verjuice. bring to the boil let it reduce 1/3 in size remove from heat. then slowly whisk in butter, one cube at a time then add finely chopped tomota and spring onion and season. Thirdly place 2 TB of oil in frying pan add scallops cook 1 m in each side. To finish off place cooked scallops back in clean rounded shell reheat the sauce and add 1 TB per shell. Delicios.

were around ppb can you get scallops? or can you only get them in the ocean?if so were abouts?
cheers for any help,
michael

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GREENPEACE: what do you feel when you shoot a poor innocent fish? SPEARO: recoil...?

You gotta go to 30m just off the knobbies, only spot that scallops live!!!

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GREENPEACE: what do you feel when you shoot a poor innocent fish? SPEARO: recoil...?

Hey, just a few questions about scallops.
I've never really dived for them, so i don't know much at all so.....
How do you spot them?
Do they sit on top of the sand or do they bury them self's?
Also are there any good spots around rye/rosebud?
Thanks and recipe sounds great

hahahah lol 30m of the knobbies. to get the scallaps you need some sort of kayak or tinny and a long breath. i found they start in about 7-8 meters of water which is about 500m off shore. when you get to the 14meter mark the scallaps get tastier because its cleaner sand. they sit in the sand flat bottom facing up a little bit out of the sand and when you go near them they shut and i found this gives away their position.

Don't listen to Jono, probably not best to dive there unless you have a fair bit of experience under your belt and enjoy looking over your shoulder!

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Like a farken underwater ninja!

The fish were blinded by overexposure to his pure awesomeness!

My apologies, I would have thought anyone with half a wit could figure out that you wouldn't go there for scallops. Left off rye pier anywhere from 5m to 13m

they were even under rye pier in 3 meters of water a week ago

Most likely pretty obvious but anyone could read this and you'd hate to think of some novice out there lookin for scallops! Gotta be careful.

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Like a farken underwater ninja!



The fish were blinded by overexposure to his pure awesomeness!

Scallop and Bacon Butties. In Boat carefully place, portable BBQ, frying Pan, good qaulity Bacon,Fresh Crusty Bread and Butter. Also dive gear. Go out in Bay, dive, catch scallops. After dive immediately fry Scallops & Bacon and place in Bread. Eat

What's with ruining these beautiful scallops with all these BS additives.
When we get a feed of scallops, we sit on the back of the boat shucking them whilst fishing, half of them don't make it home.... EAT THEM ROAR! as nature intended

Also, from the countless drifts we did last season the sweet spot for them seems to be 30ft, with them thinning out as you go deeper. Edge of the channel very very good, more scallops then you can poke a stick at.

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Due to rising costs and dumb questions;
Answers will now be $1.00
Answers with thought $2.00
Correct answers $4.00
Dumb looks are still free

Does any body worry about scallops being filter feeders and the dredging. I haven't eaten them for a while and this thread has got me missing them.

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WARNING: CONTAINS CARROT

When I was a kid my mum used to cook Coquilles St. Jaques, it was bloody good I didn't have time now to findher recipe but just found this one on SBS cooking website it is similar but I don't remember mushies.

Rosie

Coquilles St Jacques a la Parisienne
Created by Gabriel Gaté Email to friend Print Enlarge text Rating:
Cuisine: French
Serves 4

You need 4 empty scallop shells.



Ingredients

12 fresh scallops, cleaned and briefly washed
8 mushrooms, sliced
1 cup strong fish stock
20 g butter
20 g plain flour
About 4 tbsp cream
1 egg yolk
Half a lemon
Salt and freshly ground pepper
60 g finely grated gruyere cheese
About 2 tbsp breadcrumbs


View conversion table
Preparation
Place scallops in a pan with mushrooms. Add stock, place on medium heat and bring to a low simmer. Simmer scallops for about 20 seconds, then, reserving the stock, drain scallops and mushrooms well, and spoon them onto the scallop shells.

Cool stock before using in the next step.

Melt 20g butter in a small saucepan on medium heat. Whisk in 20 g flour and cook for 2 minutes. While continuing to whisk, add the stock bit by bit. It will thicken into a sauce. Stir in 2 tbsp cream and cook for a further 2 minutes.

In a small bowl, mix egg yolk with remaining cream.

Remove the sauce from heat and whisk in the cream and egg preparation. Season with lemon juice and salt and pepper.

Preheat grill.

Spoon sauce over scallops and mushrooms in the shells. Sprinkle with a little grated gruyére and breadcrumbs and cook under the hot grill until golden brown. (Alternatively, you can place the shells in a hot oven.)

Serve immediately.