Home Forums Hunting & Shooting Hunter's Campfire A most generous tip indeed!

Almost forgot this one. Aomori area scallops on the halfshell. They are partially shucked, with some slightly unsavory bits taken out, but with the skirt any roe left in. Broiled for 8 minutes in their own juice. Out of oven and plated. On top goes a small tab of butter, a few chopped scallions, a drop or two of soy and some fresh cracked black pepper. I inhaled them as one would an oyster. Shell shape made that feat a bit challenging, but I'm persistent and made it happen. Burned my mouth with the first two, but it was worth it.

Why ya gotta be mean kg?

You should come big pike fishing w/ tip up's at LOW, in the spring.

It's a blast!

Northern pike is one of the best eating fresh water fish there is, once you learn how to get the bones out.

Totally agree that scallops are one of those few things that are every bit as good raw as cooked. Never tried rock scallops, but I sure would like to.

Why are they called rock scallops? I'll probably regret asking, but... They are often found around rock piles, maybe?

This gig was a unique one. She normally just wears one hat in her profession, but stepped up for the company in a bunch of ways, as they were short-staffed. She managed to facilitate a bunch of sales for them, which is totally not her job. One of which was a sale agreement she nailed for five tons of a certain scallop product to be delivered every three months for the next 24 months from Japan to Canada. She earns her keep.

No. Sorry. You are both wrong on this. California rock scallops.

This video shows how they are taken--pried off a rock.

https://www.google.com/search?q=california+rock+scallops&rlz=1C1CHBF_enUS772US772&sxsrf=AJOqlzU14gG9H1gGrzPt4vy9ZyWiqgEK4Q%3A1679106388736&ei=VCEVZKTFLK2Qur8Pq9yMkAE&ved=0ahUKEwikv9zetuT9AhUtiO4BHSsuAxIQ4dUDCBE&uact=5&oq=california+rock+scallops&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQAzIECAAQHjIFCAAQhgMyBQgAEIYDMgUIABCGAzIFCAAQhgM6BAgAEEc6BwgjELACECc6BggAEAcQHjoGCAAQHhANOggIABAIEB4QDUoECEEYAFC1C1jLGmDuIWgAcAJ4AIABfogB9AOSAQMyLjOYAQCgAQHIAQbAAQE&sclient=gws-wiz-serp#fpstate=ive&vld=cid:ba77fb64,vid:7udEQr2W7Yo,st:236

Well hey now, learn something new every day. My apologies sir, and thanks for spreading the knowledge. No farming and no commercial fishery means you have to love them, know how and where to find them, have the gear to do so AND be willing to risk your bacon to do so. That's dedication!


https://www.latimes.com/archives/la-xpm-2003-jul-27-tm-entertaining30-story.html

Gentlemen.

Perhaps pal is referencing rock scallops. Free swimming when younger, attach to a surface and become sessile later in life:

this is about BC, and I think for a more southern species, but a quick search shows AK has a version too

https://www.centralcoastbiodiversity.org/rock-scallop-bull-crassodoma-gigantea.html

Oops, I see pal provided some info while I was finding the webpage and typing.

No problem KG.

I have taken them while diving off my own boats as well as commercial dive boats, using scuba gear, and can attest that they are indeed a delicacy. BTW I have taken and eaten many many abalones and could never mistake one for the other. Though also a delicacy, abalones are a LOT of work to go through before you get to eat them; you have to pound the living hell out of them, with an abalone hammer, to tenderize them. Not so with scallops, which can easily be eaten just as you get them.

Pal covered it.

When I was diving California in the '70's I made a scallop bar from a Model A leaf spring, specially shaped to pry rock scallops off of rock reefs. One time, and only once, I got all the scallops I could eat. Long time ago found my self in an Indian village way north and far from any source of info on game laws, limits, etc. -- and an extreme minus tide with never gathered huge scallops covering the exposed rocks.

And ditto to Pal, abalone are not anything close enough to a rock scallop for anyone familiar with them to ever mistake one for the other.

My dad and uncles were all BIG time abalone divers…. I did it a few times but didn’t enjoy it as much…. My brothers loved it… go figure 🤷🏻‍♂️ I damn sure loved eating them though and with all of them getting plenty I always had some…. Sucks we may never be able to get a season again.

L,

that fish was quite the score too.

And what a lucky man you are, all that lunch deliciousness just for you!

My apologies as well for starting things! And thank you for the insight.

Whoa! Mama hit the mother load!

We just get the small Bay Scallops here.
Like most all my saltwater seafoods, they are caught and cooked fresh.
How do those monster Sea Scallops compare for taste when prepared fresh?

Good eating

They are incredible.

SCALLOPS . . . nothing more need be said!

Small world, I actually exhibit at this show every year. Its an amazing gathering of seafood vendors and processing companies from all over the world. You need a couple days to take it all in

SD seemed to very much approve when I threw a plate together for him with locally sourced (to me) sweet corn, fresh sea scallops poached in lemon and garlic butter and Grand Banks swordfish last October. And of course we started with clam chowdah. Gotta' have the chowdah when serving good folks a New England seafood meal. I even remembered to bring oyster crackers.









I've never tried any warmwater scallops from down FL way. Frankly, I hadn't even realized you guys had them down there and don't recall ever seeing them on a menu. Have had all manner of fantastic finfish and stone crabs and tons of other tasty wonders of the sea, but never scallops. Next time for sure. For the sake of science and experimentation, of course. Are they farmed down there? Seasonal fishery? Either way, great smiles and nice little haul! Thanks for sharing, Jeff.