WIN Double Pass to the Whitianga Scallop Festival

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    Posted: 04 Sep 2015 at 8:33am
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Our mates at DiveZone Whitianga have kindly given us a double pass to give away to the Whitianga Scallop Festival, which will be held on the Whitianga Waterfront on 19 Sept.

To be in to win, just 

a) comment below with your favourite way to cook your scallops and

b) comment with your fishing.net.nz Handle on the post that goes on The Fishing Website Facebook page this morning

Choice!





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Post Options Post Options   Likes (0) Likes(0)   Quote Telecaster Quote  Post ReplyReply Direct Link To This Post Posted: 04 Sep 2015 at 9:41am
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My favorite way is just a bit of salt and pepper then seared in a hot pan for about 30 seconds each side. Still raw in the middle and a bit of colour on the outside. Yum!
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Post Options Post Options   Likes (0) Likes(0)   Quote Structfab Quote  Post ReplyReply Direct Link To This Post Posted: 04 Sep 2015 at 9:53am
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crumbed with a mixture of breadcrumbs/parsley/salt/lemon pepper (after flour & egg), then shallow fried in garlic butter.
Well that's my favourite cooked, but can't beat o'natural while still in your wettie
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Post Options Post Options   Likes (0) Likes(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 04 Sep 2015 at 9:56am
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Entree - Au natural

Starters - wrapped in streaky bacon, drizzled in organic maple syrup then smoked in maple wood in my Bradley Smoker on 80dgrees for 2 hours

Main - lightly pan fried in garlic butter and served a top of a medium-rear Angus Scotch Fillet with a silky smooth Pinot Noir

Dessert - repeat step one above!
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Post Options Post Options   Likes (0) Likes(0)   Quote Cpt.Pugwash Quote  Post ReplyReply Direct Link To This Post Posted: 04 Sep 2015 at 10:58am
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My secret is the frying pan, once the pan is hot enough to lightly sear the scallop I start by meltng some butter making sure that it doesn't burn.....add scallops turning them for 1 minutish, then add some white wine letting it caramelize.....all done in a couple of minutes max.....never enough! 
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Post Options Post Options   Likes (0) Likes(0)   Quote Otto Quote  Post ReplyReply Direct Link To This Post Posted: 04 Sep 2015 at 11:15am
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in the shell on the BBQ just to warm, perhaps with a bit of garlic butter.
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Post Options Post Options   Likes (0) Likes(0)   Quote landman Quote  Post ReplyReply Direct Link To This Post Posted: 04 Sep 2015 at 1:59pm
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In the pan or bbq white wine and garlic with breadcrumb and cheese sprinkled on top
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Post Options Post Options   Likes (1) Likes(1)   Quote A C Quote  Post ReplyReply Direct Link To This Post Posted: 04 Sep 2015 at 2:01pm
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Two together in the biggest shell you've got, filled with Sav Blank and simmer on the barby until done to perfection ............. x 6 -:)
Aye-Aye cloth eyes.
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Dash of salt'n pepper and a knob of butter, on a hot bbq plate for 40 secs.
Anything more depletes the magnificent squishy scolli experience.
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Raw
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All of the above
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Post Options Post Options   Likes (0) Likes(0)   Quote Hammerhead Quote  Post ReplyReply Direct Link To This Post Posted: 05 Sep 2015 at 10:29pm
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Small amount of oil with scallops so not to stick to hot pan or plate, season with salt/ pepper,sprinkle a small amount of brown sugar and enough lime juice to taste, sear on both sides with some more lime juice squeezed while cooking, goes good with a cold drink
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Post Options Post Options   Likes (2) Likes(2)   Quote bazza Quote  Post ReplyReply Direct Link To This Post Posted: 05 Sep 2015 at 11:25pm
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Take skinned flounder fillets, lay scallops in a row on inner flesh side, season with salt & a bit of pepper, a squeeze of lime juice, then brush with sauce of choice ( sour cream with a light touch of wasabi is good with chopped dill included )
 
Roll up as you would sushi then roll outside of fillet in flour followed by egg mix then coat with panko crumbs.
 
If need be hold roll together with a toothpick then gently pan fry in garlic infused ( preferably grape seed ) oil until golden finally sprinkle with chopped parsley just before putting on the plate.
 
Serve with fresh salad, crunchy noodles a slice of lemon & a cool glass of dry Riesling.
 
When you cry, feel pain or sadness, no one notices your sorrow .... BUT
fart just ONE time !!!!!!!!!!!
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Post Options Post Options   Likes (0) Likes(0)   Quote Monty Quote  Post ReplyReply Direct Link To This Post Posted: 06 Sep 2015 at 4:08pm
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I don't go out for scallops so my option is.....09-303-3416, I'll have 2 doz battered please, 15 minutes sir, Choice!!, won't be long ta, mm mmm.
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Wrapped in Bacon on the BBQ with a nice cold beer! 

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Post Options Post Options   Likes (0) Likes(0)   Quote carlostairua Quote  Post ReplyReply Direct Link To This Post Posted: 11 Sep 2015 at 11:13am
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Congrats Otto - we've drawn you as our lucky winner. See message on FB re: an address to send to

Some of those recipes sounded good fellas - especially liked bazza's might have to try that. 

got out for a dive last friday and they're fat as and tasting sweet
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Post Options Post Options   Likes (0) Likes(0)   Quote Vegas Quote  Post ReplyReply Direct Link To This Post Posted: 11 Sep 2015 at 1:25pm
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Any word on condition up my way Carl?  There was a bit of talk about parasites a couple of months ago
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Post Options Post Options   Likes (0) Likes(0)   Quote Otto Quote  Post ReplyReply Direct Link To This Post Posted: 11 Sep 2015 at 2:28pm
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Originally posted by carlostairua carlostairua wrote:

Congrats Otto - we've drawn you as our lucky winner. See message on FB re: an address to send to
 
Some of those recipes sounded good fellas - especially liked bazza's might have to try that. 
 
got out for a dive last friday and they're fat as and tasting sweet
 
Cheers Carl,  Panic it's next weekend, Panic over accommodation sorted
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Post Options Post Options   Likes (0) Likes(0)   Quote carlostairua Quote  Post ReplyReply Direct Link To This Post Posted: 13 Sep 2015 at 2:05pm
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Originally posted by Vegas Vegas wrote:

Any word on condition up my way Carl?  There was a bit of talk about parasites a couple of months ago

Big and fat bro
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