I Have one more post regarding scalloping in the big bend area . It was a perfect day again yesterday with actually kinda relatively cool conditions around the inshore grassflats between Carrabelle and Alligator Point. There were 4 of us on the Champion 24 Bay Boat and we started at the first stop kinda slow with a few here and there and some overcast conditions and breeze clouding the water ,making visibility a little less than perfect . As the day wore on we were treated to some good strategic moves,improved weather and some real “motherlode” spots . I swam for hours enjoying the ever changing scenery with cat fish, pin fish,puffer fish,and occasional redfish swimming by . They were probably wondering why they get invaded by humans for a few months of the year . There are different zones of vegetation and algeas to see as well as sandy spots where propellers have stripped the bottom of plant life . The scallops move and can swim quite handily with their moveable and lightweight shells . At one point I moved the anchor line and a scallop swam up from underneath . I think he wanted to be part of my ceviche…………………….
!/2 cup lime juice [Persian or Key]
Couple seeded and chopped jalapenos or other favorite peppers
Cup of washed chopped cilantro [I like the stems too]
1/2 cup fine Diced onion
Fresh garlic to taste ,one good sized clove chopped fine gives a certain richness and depth
about a tabelspoon of kosher salt
about a cup to a pint of bay Scallops cut in 1/2 or 1/4 depending on how much you want and how quick you want it done
options; small pieces of fish or shrimp or crab [maintain size consistency to keep "cook" time even],
diced tomato,
Add orange , calamandin, kaffir lime, or lemon juices for a sweeter or more exotic flavor
Stir and put in a container you can invert for even “cooking”
enjoy with cold frosty beverage and tortilla chips or as a salad enhancement or simple aperitif side.
Bon Appetit Y’all
Marc the hungry fishtales man.
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