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(AP News)   "NOAA officials cautioned that the scallop population is not in peril, and 40 million pounds is still a lot of scallops"   (apnews.com) divider line
    More: Obvious, Fishery, Overfishing, scallop meat, Scallop, Massachusetts, Atlantic Ocean, United States, fewer scallops  
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393 clicks; posted to Food » on 16 Jul 2021 at 8:20 AM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



18 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-07-16 9:31:49 AM  
I see the lamestream media isn't asking the tough questions again, so I'll do it. What about the potatoes?!?!1
 
2021-07-16 9:42:19 AM  
mmMMMMM 40 million pounds of scallops.  Make sure to just sear them so they don't get chewy. ;)
 
2021-07-16 9:44:16 AM  
St Jacques unavailable for comment.
 
2021-07-16 10:36:50 AM  
Have some butter drawn and bring them to me.
 
2021-07-16 11:08:06 AM  

NINEv2: I see the lamestream media isn't asking the tough questions again, so I'll do it. What about the potatoes?!?!1


not to mention the various crossovers

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2021-07-16 11:19:43 AM  

tintar: NINEv2: I see the lamestream media isn't asking the tough questions again, so I'll do it. What about the potatoes?!?!1

not to mention the various crossovers

[Fark user image image 425x377]


Sure is a toothy subterranean rodent looking motherfarker isn't he?
 
Ant
2021-07-16 11:47:40 AM  

Tarl3k: mmMMMMM 40 million pounds of scallops.  Make sure to just sear them so they don't get chewy. ;)


Hell yes!
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2021-07-16 12:05:20 PM  
Something tells me they asked trumpers about this


All shellfish are basically going to vanish as the ocean gets too acidic for the shells to exist. It has already been observed in basically every location that the process is beginning, and we have no realistic way to make it stop now.


So enjoy this stuff while its still exists
 
2021-07-16 12:13:21 PM  

Tarl3k: mmMMMMM 40 million pounds of scallops.  Make sure to just sear them so they don't get chewy. ;)


And for God's sake, rinse out all of the sand. I hate biting into a buttery, flavorful scallop and crunching down on sand.
 
2021-07-16 12:35:15 PM  
but to remain vaguely-topical, here's various end of year noms in Woods Hole...

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/seared is great and all, but never discount crudo or fried, mmm
 
2021-07-16 3:52:45 PM  

tintar: but to remain vaguely-topical, here's various end of year noms in Woods Hole...

[Fark user image image 425x318]
[Fark user image image 425x318]
[Fark user image image 425x318]

/seared is great and all, but never discount crudo or fried, mmm


I love fried food, especially fish. But battering and deep frying a scallop just seems wrong. Like the artist's concept of truth-to-materials: you don't use marble to express a gossamer. The scallop sings out to be seared.
 
2021-07-16 7:42:02 PM  

August11: tintar: but to remain vaguely-topical, here's various end of year noms in Woods Hole...

[Fark user image image 425x318]
[Fark user image image 425x318]
[Fark user image image 425x318]

/seared is great and all, but never discount crudo or fried, mmm

I love fried food, especially fish. But battering and deep frying a scallop just seems wrong. Like the artist's concept of truth-to-materials: you don't use marble to express a gossamer. The scallop sings out to be seared.


I considered this dilemma and here's what I'd like to try: Jumbo stuffing mushrooms, scooped out and breaded up the sides, fried in shallow oil with the seared scallop inside
 
2021-07-16 7:43:18 PM  

fasahd: August11: 
I love fried food, especially fish. But battering and deep frying a scallop just seems wrong. Like the artist's concept of truth-to-materials: you don't use marble to express a gossamer. The scallop sings out to be seared.

I considered this dilemma and here's what I'd like to try: Jumbo stuffing mushrooms, scooped out and breaded up the sides, fried in shallow oil with the seared scallop inside


battered, oops
 
2021-07-16 10:45:53 PM  

fasahd: August11: tintar: but to remain vaguely-topical, here's various end of year noms in Woods Hole...

[Fark user image image 425x318]
[Fark user image image 425x318]
[Fark user image image 425x318]

/seared is great and all, but never discount crudo or fried, mmm

I love fried food, especially fish. But battering and deep frying a scallop just seems wrong. Like the artist's concept of truth-to-materials: you don't use marble to express a gossamer. The scallop sings out to be seared.

I considered this dilemma and here's what I'd like to try: Jumbo stuffing mushrooms, scooped out and breaded up the sides, fried in shallow oil with the seared scallop inside


Monster.
 
2021-07-17 12:26:23 AM  
Homer Simpson:  We are not over-fishing scallops. They're still good! They're still good.

/ If by good you mean about $30 or so a pound and as short as chicken wings due to declining supply, increasing demand.
 
2021-07-17 12:27:41 AM  
I remember when the cod stocks were depleted. They have never really come back, and things that eat young cod and cod eggs are winning the race because there's fewer cod to eat them.
 
2021-07-17 5:32:03 AM  

brantgoose: I remember when the cod stocks were depleted. They have never really come back, and things that eat young cod and cod eggs are winning the race because there's fewer cod to eat them.


Yeah. I hear now one must drive their Downeaster 'Alexa' more and more miles from shore every year.
 
2021-07-17 1:23:40 PM  

August11: I love fried food, especially fish. But battering and deep frying a scallop just seems wrong. Like the artist's concept of truth-to-materials: you don't use marble to express a gossamer. The scallop sings out to be seared.


10 years ago I'd have agreed without question, and I'd still never cook any other way than seared at home.

but surprisingly (some, not many) places on Cape Cod know how to do a decent light batter... even, heresy, with lobstah! not my photo, but this is pretty much what you get at Seafood Sam's - and it is seriously farking good:
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