AAs a child growing up in West Bay, Dorset, I would sit on the harbor wall and watch the little fishing trawlers bring in their catch. My friend Mark’s father’s boat, along with others, will be packed with sacks Queenies Which they had dug up just hours before, and Mark’s mother was taking us to school with a tub of queen scallops encased in it. Sarson vinegar And white pepper, to eat later as a snack on the field. At the time, I didn’t think about it, but, looking back now, I realize just how amazing this school day was.
However, these days, local scallop fishermen don’t catch the queen as much anymore, because the time it takes to peel and clean it is roughly the same as for larger scallops, so it is no longer financially viable; Also, instead of all those trawlers that Lyme Bay had in the past, it’s now divers who fish more sustainably for the king ScallopsWithout demolishing the seabed in the process. There are two main dive boats fishing from Lyme Regis nowadays, operated by John Shuker and Ali Day, and they largely dominate the local market. They have recently begun experimenting with so-called “disco scallops”, which are caught in vessels fitted with flashing lights that lure them in, and which is much more efficient, in terms of crewing, than diving, because a boat with one diver is legally required to have a crew of four, including a working diver, a reserve diver, a supervisor and a driver. Crazy, eh?
That’s why scallops come at a very high price. Although pot-caught disco scallops are more economical in terms of staffing costs, they are less efficient, because the yield is nowhere near as good. Let’s wait and see how the experiment goes, but in principle, I’m very much in favor of this kind of new commercial fishing idea; How to fish scallops with disco too Won the Innovation Award in BBC Food and Farming awards a few months ago, as a sustainable and environmentally friendly way to harvest scallops.
You may have seen the David Attenborough documentary circumferencewhich included some harrowing footage of the damage dredging is doing to the seabed. My 13-year-old daughter, Isla, and I ended up crying, and it made such a strong impression on me that I think the series should be compulsory viewing in schools. If this kind of thing were on the school curriculum, our children wouldn’t grow up thinking that food only comes from the supermarket.
Scallops were never off the menu at my previous restaurant Lyme Regis Restaurant Hix Oyster & Fish House – or at least not unless the weather was so bad that the divers couldn’t get out to sea – and I served them in almost every way possible – with black pudding or chorizo; They are cooked, shredded and added to a generous mix of grilled local oysters; And raw in the form of ceviche and the like. In the west of the country, we don’t get the huge scallops that Scottish divers catch, but the flip side of that is that ours cost about a fifth of the price. In a restaurant, you can pay upwards of £25 for one fat Scottish scallop, while for the same price you can get a plate of five lime bay scallops.
This week’s recipe is probably my favorite way to cook scallops at home. that it very Easy too – although if you want to spice it up a bit, you could crumble some black pudding into the crust, some chopped and fried chorizo, a little grated lemon zest, or drizzle over a splash of white vermouth or pasti (Tarquin’s is a great local spot in Cornwall) In the end.
Baked scallops with herbs crust
serves 4
12 scallopsCleaned and on the half shell
Flaky sea salt and black pepper
80 grams of butter
2 medium leeksPeeled and finely chopped
4 garlic clovesPeeled and grated
100 grams of fresh white bread crumbs
3 tablespoons finely chopped herbs – Parsley, chives, tarragon, parsley, or a mixture of them
Preheat the oven to 220°C (200°C) / 425°F / Gas 7. Place the scallops on a baking tray and season. Melt the butter in a frying pan over medium heat, then sauté the chopped shallots and grated garlic for a few minutes until soft but not coloured. Remove from heat, add the white bread crumbs and finely chopped herbs and season. Sprinkle the herbed breadcrumbs evenly over the top of the scallops, then place the tray in the oven and bake for six to eight minutes, until golden. Serve immediately, preferably with a glass of something crisp and white.
Mark Hicks is a restaurateur and writer based in Dorset. His latest limited edition book, Suspicious Tales, with illustrations by Nettie Wakefield, is Published at £90. Rachel Rudy is away.
