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Old 01-31-2011, 01:19 AM   #41
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While they probably rank second on my list behind the North-Atlantic Haddock from my region, the In-Season Scallops from my region probably rank second. Check these puppies out we had last night!

U10? Try U4!
$10/lb, 4 Scallops, $11.

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Old 01-31-2011, 04:44 AM   #42
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1/4# EACH! Seriously YUM!
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Old 01-31-2011, 06:11 AM   #43
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That's a great price, too, Nicholas.
Do you have access to dry ice and styrofoam shipping containers?
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Old 01-31-2011, 09:12 AM   #44
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Quote:
Originally Posted by Nicholas Mosher View Post
While they probably rank second on my list behind the North-Atlantic Haddock from my region, the In-Season Scallops from my region probably rank second. Check these puppies out we had last night!

U10? Try U4!
$10/lb, 4 Scallops, $11.

Hold those.. on my way...

Those look fantastic. Whatcha do with em? Before and after pictures man!
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Old 01-31-2011, 09:30 AM   #45
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Hold those.. on my way...

Those look fantastic. Whatcha do with em? Before and after pictures man!
If he was any more before they'd still be swimming.

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Old 01-31-2011, 10:11 AM   #46
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Quote:
Originally Posted by Nicholas Mosher View Post
While they probably rank second on my list behind the North-Atlantic Haddock from my region, the In-Season Scallops from my region probably rank second. Check these puppies out we had last night!

U10? Try U4!
$10/lb, 4 Scallops, $11.

Wow! A work of art.
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Old 01-31-2011, 04:38 PM   #47
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I salt/peppered them, seared in a really hot pan, and finished in the oven until they were barely cooked through. While they rested for a minute I made a quick pan sauce with the pan juices, lemon, a pinch of garlic paste, some flat-leaf parsley, and a knob of butter - a beurre blanc of sorts - as a I swirl in the butter off the heat to make a sauce that will just coat the back of a spoon.

Limoncello and Pinot Grigio on the side with a small salad and fresh hunk of bread to mop up the leftovers.
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Old 01-31-2011, 05:02 PM   #48
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You didn't have any of that left over did ya? Oh well...

Sounds right nice.
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Old 01-31-2011, 05:36 PM   #49
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Escallops.....love these little bad boys, in white wine too.



Fish
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Old 01-31-2011, 07:30 PM   #50
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Quote:
Originally Posted by Bolas De Fraile View Post
Fish
1 Dover Sole
2 Halibut
3 Turbot
4 Haddock
5 Bass
6 Sardines
7 Skate wings

Crustacians
1 Cromer Crab
2 Dublin Bay Prawns
3 Razor Clams
4 Sea Urchins
5 Oysters
6 Brown Shrimp
7 Mussels

Others
Squid
Octopus.
I agree with all of the above, but have to list cod and catfish in the first section, blue crabs and lobster in the second section, and subtract sea urchin. Perhaps if I have fresh sea urchin, I would like it. I've only had it from a jar - and it tasted like vinyl smells.

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Originally Posted by Barbara L View Post
Fresh seafood:
That is so funny. I may print it for my office.

Quote:
Originally Posted by 61Grampyjoe View Post
No one mentioned the old backyard fish fry with black bass, croakers, and sheepshead of shellcrackers. The key is to salt the raw fish before the cornmeal dip...like eating popcorn!

And catfish!!!


Quote:
Originally Posted by Nicholas Mosher View Post
While they probably rank second on my list behind the North-Atlantic Haddock from my region, the In-Season Scallops from my region probably rank second. Check these puppies out we had last night!

U10? Try U4!
$10/lb, 4 Scallops, $11.

These look fantastic. Wow!
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