Growing up in West Bay, Dorset, I spent hours by the harbor, watching small trawlers return with their catch. My friend Mark’s dad often brought in bags of queen scallops, and Mark’s mom sent us to school with tubs of scallop meat, seasoned simply with Sarson’s vinegar and pepper. Back then, I didn’t appreciate the luxury of that tasty treat, but now it feels like a special memory.
Today, local fishermen shy away from queen scallops. The time taken to shuck and clean them isn’t worth the money anymore, especially since larger king scallops are now more in demand. Instead of trawlers lining the bay, divers are the new norm, practicing sustainable fishing methods that protect the seabed. In Lyme Regis, two dive boats, run by Jon Shuker and Ali Day, dominate the market and are trying out an innovative method called “disco scallops.” These scallops are attracted to pots with flashing lights, thus reducing the number of crew members needed. Interestingly, this method won an innovation award at the BBC Food & Farming awards, showcasing a shift towards eco-friendly fishing.
The problem is, scallops aren’t cheap anymore. While disco scallops may cut labor costs, the yield isn’t as high compared to traditional methods. As we watch the effectiveness of this new fishing technique, it’s important to highlight how it fits into a broader conversation about sustainability. A recent report revealed that over 30% of North Atlantic fish stocks are overfished, which emphasizes the need for innovative practices in the fishing industry.
If you’ve seen David Attenborough’s documentary Ocean, you’ll know just how damaging traditional dredging can be. The impact on marine life is staggering, and it shows why we must educate younger generations about where our food actually comes from.
In my time at Hix Oyster & Fish House, scallops were a staple on the menu unless the weather kept divers on land. I prepared them in various ways: wrapped in chorizo, mixed with local shellfish, or served raw as ceviche. In the West Country, our scallops might not be as large as the Scottish variety, but they’re much more affordable, making them a delightful option for seafood lovers.
This week, here’s my favorite way to prepare scallops at home. It’s simple but delicious, and you can easily elevate it with a sprinkle of black pudding or a dash of vermouth if you like.
Baked Scallops with Herb Crust
Serves: 4
Ingredients:
- 12 scallops, cleaned and in their shells
- Flaky sea salt and black pepper
- 80g butter
- 2 medium shallots, finely chopped
- 4 garlic cloves, grated
- 100g fresh white breadcrumbs
- 3 tbsp chopped soft herbs (like parsley and chives)
Instructions:
- Preheat your oven to 220°C (200°C fan)/425°F/gas 7.
- Set the scallops on a baking tray and season them.
- In a pan, melt the butter over medium heat. Add the shallots and garlic, cooking for a few minutes until soft but not browned.
- Remove from heat, mix in the breadcrumbs and herbs, and season.
- Spoon the breadcrumb mixture onto the scallops and bake for 6-8 minutes, until golden.
- Serve hot, preferably with a crisp white wine.
By keeping our fishing practices sustainable, we can enjoy delicious seafood while protecting our oceans. Let’s embrace innovative methods and educate our kids about our food sources.
