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 Post subject: Raw Scallops
PostPosted: 05 Apr 2011, 12:04 
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Simply take:
-fresh lemon or soy sauce
-chilly sauce or wasabi
-fresh dill or red onion
use curved shell as disposable plate add ingredients to taste and you have sweet PPB scallops.
amazing! :P


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 Post subject: Re: Raw Scallops
PostPosted: 05 Apr 2011, 12:45 
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looks both tasty and simple, just gota find some of the little fellas and I'll give them a go.


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 Post subject: Re: Raw Scallops
PostPosted: 05 Apr 2011, 19:00 
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that looks amazing, even when presented on the bait board, will have to take some indgredients next time I get some.. nice work.


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 Post subject: Re: Raw Scallops
PostPosted: 05 Apr 2011, 19:22 
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Luke( Of grass hopper eating fame ) convinced me to try a raw one at rye the other day. Bloody fantastic straight out of the water.

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 Post subject: Re: Raw Scallops
PostPosted: 05 Apr 2011, 19:26 
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Andrewv wrote:
Luke( Of grass hopper eating fame ) convinced me to try a raw one at rye the other day. Bloody fantastic straight out of the water.


I couldn't agree more, I think el'natural is the best one to have em!..though I still enjoy them cooked too.

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 Post subject: Re: Raw Scallops
PostPosted: 05 Apr 2011, 19:27 
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yum as oz, haha gotta love that nandos chilli sauce, and yes andrew had the same expereice of when me and brad got a load of them, couldnt stop eating my share raw!

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 Post subject: Re: Raw Scallops
PostPosted: 06 Apr 2011, 19:46 
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I have a mexican ceviche recipe that i use sometimes for the little critters. Will post when i get a chance. Goes great with a nice dry style beer & of course the ultimate accompaniment............ strippers!

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 Post subject: Re: Raw Scallops
PostPosted: 06 Apr 2011, 19:50 
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Could not be fagged typing it out so copied one off the web that is essentially the same. can substitute the orange with lemon if you wish.


Bay Scallop Ceviche – Summertime Seafood
The Wine and Food Corner Add comments
Bay Scallop Ceviche with Valencia Orange, Lime, and Sweet Cherub Tomatoes

Bay Scallops are the smallest, sweetest and most delicate of the various scallops. It’s difficult to sear them so I’ll make Bay Scallop Ceviche with Sweet Cherub Tomatoes and Valencia Orange Juice and served on a Lettuce Wrap. Ceviche, as many of you already know, is seafood ‘cooked’ or cured in the acid of citrus juices, and usually includes cilantro minced chile pepper, a diced tomato. This always reminds me of summer, a delicious reminder.

Ingredients
1 pound Bay Scallops

2/3 cup lime juice (about 4 limes)
2/3 cup juice from Valencia Oranges ( about 2 oranges)
1/2 red onion, cut into a small dice
1 jalapeno, seeded and minced (or maybe try 1/2 tsp habanero seeded and finely minced)
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh flat leaf Italian parsley (or use more cilantro instead of parsley)
6 Cherub Tomatoes diced (or 2 Roma tomatoes finely diced)
1 Radish, thinly sliced
Pinch of Salt
1/2 orange, segmented and cut up; or 1/2 cup diced mango, optional

Directions

Combine all ingredients in a nonreactive bowl (stainless steel, glass, or plastic) and stir well. Refrigerate for 2 to 3 hours, stirring each hour. Serve within 24 hours.

Serving ideas: On lettuce leaf as as a lettuce wrap. In small tortilla as a mini taco. With tortilla chips to scoop up the ceviche. Cold Mexican beer, white sangria, or a Michalada cocktail would all taste good with this.

btw, Bay Scallops would make a nice addition to a Garden Salad and Thousand Island dressing. Or make a Crab Louie Style salad, substituting poached bay scallops for cooked crab. If used in a salad I would first poach them in boiling water for a few minutes to cook, them immediately drop them into ice water to chill.

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 Post subject: Re: Raw Scallops
PostPosted: 07 Dec 2012, 21:38 
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Did the raw scallops for the first time today fresh out of the ocean. Wasn't bad 6-7/10. Would be much better with a bit of lemon juice. I think natural oysters are better.

Geoff

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