[redbeerman]

Scallops fra diavolo

With crusty bread on pasta with loccatelli on top.

[beerocd]

Scallops fra diavolo

With crusty bread on pasta with loccatelli on top.

That's just the brand name, right? Or is it like Ben and Jerry's is to ice cream where it's considered above grade.
Bigger pics next time, looks good from what I can see (tons of scallops). But I have no clue what's actually in the dish - aside from .... scallops.

[capozzoli]

Good fra di avolo (The devils) sauce is a spicy fresh tomato and fish stock marinara. One of my very favorites.

While we are talking seafood here is a strange combination.

Portuguese style Roast pork and clams.

[euge]

Good fra di avolo (The devils) sauce is a spicy fresh tomato and fish stock marinara. One of my very favorites.

While we are talking seafood here is a strange combination.

Portuguese style Roast pork and clams.

I like Fra di avolo with lobster or shrimp. I don't see anything wrong with eating pork and clams together either. More people should.

[tschmidlin]

I like Fra di avolo with lobster or shrimp.

I love fra diavolo, I used to go to a place in NJ that served it with calamari, clams, and mussels.  Excellent!

[euge]

I guess this could be ethnic. Salsa Verde.

Easy to make it's basically a chimchurri sauce made additionally with bread, capers and anchovies. Make the sauce in the processor or blender. Based it upon Christopher Kimball's recipe, with a few minor adaptations.

I used fish sauce instead of anchovies. This sauce is unbelievable.



Oh what to do with this roasted pork loin...?





And some fresh Atlantic salmon pan steamed in chardonnay.

[tschmidlin]

Looks awesome - my salsa verde is more tomatillo/avocado based, I haven't made that kind of sauce before.  Then again I generally despise capers due to a bad bagel w/lox and capers I had once.  I had good fried capers more recently, so I might be willing to try them again.  They're currently ranked somewhere above beets on the delicious food scale, but are still below the edible line.

[redbeerman]

My sauce was olive oil, fresh tomatoes, garlic, onion, hot peppers (lemon peppers), salt, pepper, fresh parsley, juice from scallops, some sechuan peppers, too.  I will work on the photography, I used my phone, not the best, I'll admit.  The scallops were very big and tasty too.

[capozzoli]

When you say juice from the scallops do you mean you had live scallops in the shell? Cause if you did I am gonna just die with envy.

[redbeerman]

Cap, they were fresh shucked, but not by me. And the flavor was heavenly.

[capozzoli]

Oh Im sure.

Is there somewhere down there to get them live? I have never been able to find that here. I had them frseh shucked in Belgium, ate them raw.they were awesome. Better than the muscle itself was this other orange pice that was in there. Cant remember what that part was called but it was fantastic.

Here is what they looked like.



And all the restaurants and sea food stores there had them like this with the orange piece still attached. I dont know why we dont get them that way here.



But then again I was eating raw mussels in Belgium and they were delicious, tried doing that here and they tasted awful.

[tumarkin]

We can drive over to the FL gulf coast (about an hour or less from Gainesville depending where you go) and go out snorkling on the flats for scallops, Easy depth of 3-6'. They are so cool as they spurt across the sand trying to escape, but still pretty easy to get your limit. They are the smaller bay scallops.... my niece calls them sea marshmallows. Lots of yummy things you can do with them.

[capozzoli]

Might be nice to do some kind of a clams casino out of those live bay scallops. Are they hard to shuck? I image they are with those ridges.

I wish there was somewhere around here to get Calamari Steaks. I have only seen it around northern California. They are slices of giant squid.  Sometimes called Grande Calamari.

I had it a couple of times at Dorns in Morro Bay.

Man they are delicious. I googled these images.







I would even have them shipped. Any California people know a local seafood place that ships?

[nicneufeld]

Better than the muscle itself was this other orange pice that was in there. Cant remember what that part was called but it was fantastic.

I thought, if I remember a few episodes of New Scandinavian Cooking correctly, that's the roe.  Supposed to be quite rich.  On an episode or two they would serve fresh out of the ocean (in fact on the boat!) scallop sliced very thinly, drizzled lightly with salt and oil, and garnished with the roe.  rarely gets fresher than that!

[capozzoli]

I havenet seen that show in a while. I even forget what station it is on.

We made a sevichi with scallops that was really really good. This winter I want to try and cold smoke some scallops. Try to get them around the consistency as nova lox.

I want to cold smoke some lobster tail meat too. I dont think that would come out like lox though, its a pretty tough muscle.

I still want to make that cold smoked lobster bacon club sandwich.

Still havent order the cold smoke thing yet. I will for sure though.

What was it called again?