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Re: Tis the season...for scallops [Re: Ptarmigan] #14335130 12/03/19
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wabigoon Online Content
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I can buy prime rib for half that. I do enjoy most seafoods a lot.


These premises insured by a Sheltie in Training ,--- and Cooey.
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Re: Tis the season...for scallops [Re: Certifiable] #14335227 12/03/19
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Originally Posted by Certifiable
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Scallops done right are mighty hard to beat


Bingo.


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Re: Tis the season...for scallops [Re: Ptarmigan] #14335420 12/03/19
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Make soup out of them.


All we get are the little bitty ones, and frozen.

Re: Tis the season...for scallops [Re: Ptarmigan] #14335428 12/03/19
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We like to quick sear them in butter, then sometimes we drizzle just a bit of real Maple syrup on them. Can't cook them for long or you'll ruin them. I like them raw right off the boat, washed down with a few cold ones!

Re: Tis the season...for scallops [Re: Ptarmigan] #14335725 12/04/19
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Originally Posted by Ptarmigan
We like to quick sear them in butter, then sometimes we drizzle just a bit of real Maple syrup on them. Can't cook them for long or you'll ruin them. I like them raw right off the boat, washed down with a few cold ones!

A few?

Barbarian!


Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
IC-A

Re: Tis the season...for scallops [Re: Ptarmigan] #14335729 12/04/19
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A week or three ago when the first scallop draggers moved to Kodiak they had not developed a market and you could buy them off the boat for a very reasonable price. We always sent a couple redheads down to the dock to ensure a better price. It worked.

It was amazing how huge the scallops were! Some were simply stunning. But they all ate the same. Literal dinner-plate-sized monsters.

More than a few times a five pound bag disappeared after a skinny dip in shoyu and wasabi followed by a sprint in front of spirits.... but in a three-way with just the bag, and a couple pervs.


Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
Re: Tis the season...for scallops [Re: Ptarmigan] #14336413 12/04/19
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WOW, those suckers look great! I'd love to hear how you all prepare them.

My current way is a screaming hot cast iron pan, little bit of EVOO and some butter, wrap the scallops in a piece of good bacon and sear them 2 minutes a side. Then I throw them on the Traeger at 300 for a couple of minutes. Haven't ever had a bad one yet.

I am all ears to how you all cook them though.


Semper Fi
Re: Tis the season...for scallops [Re: beretzs] #14336424 12/04/19
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Originally Posted by beretzs
WOW, those suckers look great! I'd love to hear how you all prepare them.

My current way is a screaming hot cast iron pan, little bit of EVOO and some butter, wrap the scallops in a piece of good bacon and sear them 2 minutes a side. Then I throw them on the Traeger at 300 for a couple of minutes. Haven't ever had a bad one yet.

I am all ears to how you all cook them though.


This sounds like a pretty good way to do it to me. But I'm a scallop greenhorn.


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"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto

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Re: Tis the season...for scallops [Re: Ptarmigan] #14336471 12/04/19
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When we get good ones.....we sort of wave them near the grill and then eat them.

Re: Tis the season...for scallops [Re: Ptarmigan] #14337709 12/04/19
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Scallops . . . .

Mmmmm . . . .Mmmmmmm Great eatin
And the pics of the preparations listed above all looked like some GREAT EATIN!


Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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Re: Tis the season...for scallops [Re: Ptarmigan] #14338083 12/04/19
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Not right from the dock, but high quality scallops at Wegman’s, $15.00 a lb.


"When the going gets weird, the weird turn pro."
Hunter S. Thompson
Re: Tis the season...for scallops [Re: Jim_Conrad] #14338155 12/04/19
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Originally Posted by Jim_Conrad
When we get good ones.....we sort of wave them near the grill and then eat them.


Far as I am concerned you can skip the wave if you like...


Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
Re: Tis the season...for scallops [Re: beretzs] #14338490 12/04/19
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Originally Posted by beretzs
WOW, those suckers look great! I'd love to hear how you all prepare them.

My current way is a screaming hot cast iron pan, little bit of EVOO and some butter, wrap the scallops in a piece of good bacon and sear them 2 minutes a side. Then I throw them on the Traeger at 300 for a couple of minutes. Haven't ever had a bad one yet.

I am all ears to how you all cook them though.

The trick with bacon-wrapped scallops, is to use the precooked bacon. Otherwise, either the bacon is not cooked, or the scallops are overcooked. Tip from sitka deer.

When I do them thataway, I just use a hot grill for a couple minutes per side. Just enough to put scorch marks on them.

I'd post pics, but can't do that from my tablet.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
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Re: Tis the season...for scallops [Re: Sitka deer] #14338505 12/04/19
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Originally Posted by Sitka deer
Originally Posted by Jim_Conrad
When we get good ones.....we sort of wave them near the grill and then eat them.


Far as I am concerned you can skip the wave if you like...


I would agree with that.

Re: Tis the season...for scallops [Re: Ptarmigan] #14339359 12/05/19
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far as i'm concerned the only way to eat them would be fresh, otherwise you do have to burn, douse or wrap them with flavor.


The Word Association Game thread, gone but not forgotten...

Regards, sse

Re: Tis the season...for scallops [Re: ironbender] #14339551 12/05/19
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Originally Posted by ironbender
Originally Posted by beretzs
WOW, those suckers look great! I'd love to hear how you all prepare them.

My current way is a screaming hot cast iron pan, little bit of EVOO and some butter, wrap the scallops in a piece of good bacon and sear them 2 minutes a side. Then I throw them on the Traeger at 300 for a couple of minutes. Haven't ever had a bad one yet.

I am all ears to how you all cook them though.

The trick with bacon-wrapped scallops, is to use the precooked bacon. Otherwise, either the bacon is not cooked, or the scallops are overcooked. Tip from sitka deer.

When I do them thataway, I just use a hot grill for a couple minutes per side. Just enough to put scorch marks on them.

I'd post pics, but can't do that from my tablet.


Dang, thanks IB! Didn't even think of doing that! Appreciate that.


Semper Fi
Re: Tis the season...for scallops [Re: Ptarmigan] #14384408 12/18/19
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The neighbors love my wifes lasagna, so we get these in exchange !! smile

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Re: Tis the season...for scallops [Re: beretzs] #14385923 12/19/19
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Originally Posted by beretzs
Originally Posted by ironbender
Originally Posted by beretzs
WOW, those suckers look great! I'd love to hear how you all prepare them.

My current way is a screaming hot cast iron pan, little bit of EVOO and some butter, wrap the scallops in a piece of good bacon and sear them 2 minutes a side. Then I throw them on the Traeger at 300 for a couple of minutes. Haven't ever had a bad one yet.

I am all ears to how you all cook them though.

The trick with bacon-wrapped scallops, is to use the precooked bacon. Otherwise, either the bacon is not cooked, or the scallops are overcooked. Tip from sitka deer.

When I do them thataway, I just use a hot grill for a couple minutes per side. Just enough to put scorch marks on them.

I'd post pics, but can't do that from my tablet.


Dang, thanks IB! Didn't even think of doing that! Appreciate that.


We've been known to do that, with the shoulder loin off big walleye fillets;

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

Poor mans scallops !!


Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
Re: Tis the season...for scallops [Re: Ptarmigan] #14420814 12/31/19
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Holy smokes, that looks AWESOME N299! Dang..


Semper Fi
Re: Tis the season...for scallops [Re: Jim_Conrad] #14421178 12/31/19
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Originally Posted by Jim_Conrad
Make soup out of them.


All we get are the little bitty ones, and frozen.



Chop up some of those tiny ones and mix in some wasabi mayo. Serve it on some sushi rice or a cracker, or in a sushi roll. No suckage to be found.


Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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