Today was opening day on Cobscook bay in Downeast Maine. My parents don't mess around and pick up their first gallon when the boys make it back to the dock. It'll be awhile before I get any but boy are they tasty little buggers!



Headed out passed my folks house.

Mmmmmm!

Man oh man you're killing me.

Very nice!!! Love em

x100

Looks fantastic

Wow those look awesome!!! One of my favorites.

Hell yes!

I love scallops. It’d be a toss up between them and fresh king crab for top ranking!

Scallops done right are mighty hard to beat

What are they per pound up there? $$$

I love them too. Don't eat them very often, but they're one of my favorites.

I'll look for some, I don't know when I last saw any.

Love 'em !!

Here I thought a scallop was a one at a time type of deal. Caught by hand.



Do they drag nets for them?

love the top pic

Most drag nets, some guys dive for them. Kind of a dark pic, but this is the drag before going over the stern.

Thanks!

That’s how I pan sear them!
I preheat the CI pan in the oven so the whole pan is hot.
Equal parts Veg. Oil and good butter, season with salt and pepper.
Don’t over cook!
There’s a seafood restaurant in Cape May that pan sears Scallops in a lemon butter sauce!
They’re excellent!

$16 a pound here.

They picked up another gallon today @ $80 a gallon, so just under $9 a pound. Of course that's boat price from friends.

I can buy prime rib for half that. I do enjoy most seafoods a lot.

Bingo.

Make soup out of them.


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

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!

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.

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.

When we get good ones.....we sort of wave them near the grill and then eat them.

Scallops . . . .

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

Not right from the dock, but high quality scallops at Wegman’s, $15.00 a lb.

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

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.

I would agree with that.

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.

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

The neighbors love my wifes lasagna, so we get these in exchange !!

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





Poor mans scallops !!

Holy smokes, that looks AWESOME N299! Dang..

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.

They are good. I put them on skewers on the top rack of the bbq

More bacon wrapped walleye loins !



About the best scallop dish Deb has ever made;



Seared scallops, with minted pea puree & bacon gremolata

You are a mad man Paul!

I may just resemble that remark Jim !

You guys sure eat well.....hats off.

Very nice!

mic drop.

My brother.........

Paid 21 a lb on sale New Years, otherwise 25 in Wisconsin.

Bacon?????

WTF?

No need to dilute or complicate with Scallops, Perfect as is.

Heathens.

I usually coat them with a Cajun rub and blacken them on the Blackstone whenever I do bass. Good eats right there!

S&P, garlic and a quick scorch in the CI.

Ha, indeed.

I'm a fan of a quick sear on the CI.



Sometime ya gotta cut them in half. My friend used to dive for them and we got some monsters!

In the early days of an untapped resource that would be smallish!

I agree, on both coasts. This one was from about 5 years ago. Not a lot around that size these days.

Absolutely agree! The amazing thing to me is the fact the size makes no difference in any way about how good they are.

Ocean or bay?

Ocean.

Thinking they must be. Thanks.

Used to snorkel for bay scallops back in college. About quarter-sized diameter and 3/4” thick.

So sweet, tender, and juicy. About half got eaten during the shucking.

I gained 3 pounds reading this thread.....u bass turds!!!