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Capesante al Forno

Discussion in 'Underwater Hunting' started by Bigbella, Jan 24, 2021.

  1. Bigbella

    Bigbella ScubaBoard Supporter ScubaBoard Supporter

    # of Dives: I'm a Fish!
    Location: San Francisco

    A couple of friends of mine and I thought that it was high-time to do a bit of "social-distanced" foraging along the Sonoma Coast, north of San Francisco.

    Since the red abalone season is likely to remain closed, probably even through April of 2026(!), we have long repurposed our irons (even a section of old, ground leaf spring, in my case, aka "The Persuader"), and went after rock scallops -- and were not disappointed.

    A few red urchins came along as well.

    It was left to me to cook them up, when we returned -- those that we didn't manage to eat raw. Baked scallops (Capesante al Forno) in their own shell, under the broiler, got the vote, something my mom would occasionally make for special occasions -- with garlic, cream, spinach, breadcrumbs, butter and Pernod -- basically, "Oysters Rockefeller" with scallops, in lieu of oysters.

    Quick and dirty.

    Visibility absolutely sucked; dinner did not . . .
    100days-a-year and Sbiriguda like this.

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