Monthly Archives: March 2013

Sunday (3/31) Update – Big Scallop Weekend!!

 UPDATED ETA – 6pm  today (Sunday)  but please check in for updates as things can change in the fishing business due to weather and other factors.

scallop dinner 2


Check Daily Catch for more info…. Come on down to beautiful Rye Harbor !!

Take a walk on the beach, visit Seacoast Science Center, eat at one of our awesome local seafood restaurants, shop Rye and Portsmouth stores, and tons more stuff to do!


We appreciate the support of our communities to help us continue to do what we love doing….fishing!

Thai Scallops

  • Thai scallops
  • 6-8 scallops (SERVES 2 for an Appetizer or Tapas plate)
  • 2 Tbsp. oil for frying (coconut or olive oil)
  • salt and pepper
  • SAUCE:
  • 3 Tbsp. good-tasting oil, such as coconut or olive oil
  • 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • juice of 1/2 lime
  • fresh cilantro to taste
  • 1-2 fresh red chilies, or pickled cherry tomatoes…something with a kick
  • 1/4 to 1/2 tsp. cayenne pepper (if not using fresh chili or spicy pepper etc)
  • 2 cloves garlic, finely minced
  • 2 Tbsp. coconut milk OR 2 tsp. butter
  • optional: 1/2 tsp. sugar
  • optional roasted red peppers
  1. Rinse scallops, pat dry and season with salt/pepper
  2. Heat a wok or large frying pan over medium-high heat (allow pan to warm up at least 1 minute). scallops must be very dry before frying in order to achieve a good sear.
  3. Add 2 Tbsp. oil and place the scallops in the pan, leaving enough space between so you’ll have room to turn. Allow the scallops to cook undisturbed for at least 2 minutes. Larger scallops may take as long as 3 minutes per side. Do not overcook :)
  4. Remove scallops from the wok/pan and place on paper towel to drain
  5. SAUCE.… Continue reading

Sunday Update

scallop dinnerMake dinner an adventure tonight!  Come on down to the dock and get our daily caught Sea Scallops off-the-boat. Sunday’s planned ETA is 4pm at Rye Harbor State Marina. We will gladly reserve your order(603.343.1500) but is not necessary!

We appreciate the support of our communities to help us do what we love doing….fishing!

Tonights menu with terrific Seacoast Farmer’s Market finds that helped make our dinner so delish and special !! Pasta from Valicenti Organico, think it was Wild Garlic Scapes Linguine, Sunflower Wheat bread from Sunnyfield Brick Oven Bakery, Greens from Meadow’s Mirth Farm and paired with Seyval from Jewell Towne Vineyards.

We appreciate the support of our communities to help us continue to do what we love doing….fishing!

Saturday (3/23) update – Make Dinner an adventure!

RR sunriseWe out fishing today for your dinner tonight, and the scallops are looking ‘gorgeous’ today. Make dinner an adventure – Come on down to the dock and get scallops off-the-boat.

Saturday ETA Update……3pm. at Rye Harbor… We will be at the harbor from 3-5pm today.

How many ways can you think of preparing scALLops!!

Call 603.343.1500 with any questions:)




Friday(3/22) Update

SS scallopsWe are out scallop fishing today for you dinner tonight.  ETA plans are landing  at 5pm at Rye Harbor State dock. Call 603.343.1500 for questions or see you at the dock!

The weather continues to look favorable through the weekend for scallop fishing.

F/V Rimrack Scallops are “day-boat” and “dry”. “Day-boat”vessels return each day rather than many days (up to 10-12) for deep sea scalloping. Those scallops must be frozen or treated with a solution of sodium tripolyphosphate (STP) to avoid spoilage, making them absorb more liquid, and known as “wet”.    “Dry” means untreated. When cooking wet scallops, the extra (milky) liquid leaks out making it difficult to sear.  When cleaning, rinse scallops, do NOT soak them as that will make them mushy. Our ‘Atlantic sea’ scallop meat runs from 10/20 per pound which is what we prefer over the 10’s or larger. In many recipes we also slice scallops horizontally into halves, thirds or quarters :) Spread the love!

Scallops freeze fantastically!  We have heard more than once, to use a little fresh milk, just enough to fill air pockets when squeezing the air out.  When storing in refrigerator, let the scallops breathe… Continue reading

Jonah crabs tonight!

We ended up with some Jonah crabs tonight to share with scallop orders.

They are some work to process but sooo sweet and deliiicious!

Scallop Carrot Ginger Curry Soup

scallop carrot soup2 lbs(6 cups) Carrots thinly sliced rounds
1 lg Sweet Potato thinly sliced
6 cups Chicken/veg broth
1-2 cups Onion diced
3 T Ginger fresh minced
1 T Brown sugar
1-2 T Curry
½ t Coriander
1/8 Nutmeg
1-3 Garlic fresh

OPTIONAL – 1 cup coconut milk, Cayenne

SCALLOPS – Preheat cast iron skillet (no oil/butter), med-high heat. Add 6 scallops about 1 min each side, remove from heat. OR sear in med high heat with olive oil & butter. Whatever way you prefer.

Saute onion in oil to soften, add ginger, garlic, spices (play with choice and amounts for your own preferences) about 1 minute. Add broth and carrots, bring to boil then reduce to med-low heat for about 30 mins. Allow to cool some and puree or blender in small batches. Add coconut milk, and more broth if too thick. The best part…..  add the SCALLOPS !!!  This soup freezes well too!!


Sunday(3/17) scallop trip update – ETA 3pm !!!

scallop meats copy


Sunday’s scallop trip  ETA is 3 pm at Rye Harbor State Marina

It’s Sunday, so be sure to reserve your order, especially if you are driving any distance. Call 603.343.1500. We expect to handle all orders, but it’s good to be on the safe side.

More info on ‘Daily Catch’

Looks like the next few days we will be tied up due to weather.
Stay tuned!

cranberry bob

First tow of the day!

Our buddy ‘Cranberry Bob’ from Vermont Cranberry Co. made a long trip for some scallops and seaside fishing! Eating his dried cranberries now!!!!  His cranberry balsamic vinegar is the best :) Check out the website.

Tonight’s scallop trip (Friday)ETA is 5pm at Rye Harbor State Marina
It’s Friday, so be sure to reserve your order, especially if you are driving any distance.
Planning the same for  Sat & Sun.

Call 603.343.1500 to reserve your order. Check Daily Catch for more details

As always, check for updates….this is fishing !!

Thanh’s Kitchen did it again!

Thanh’s Kitchen did it again with some amazing scallop recipes! The recipes are so enjoyably creative not to mention the pleasing presentations and photography (there’s some alliteration !)

Beautiful scallop and crab soy salad roll AND adorable scallop snowman!!

Oh, AND Mini seared sea scallops with tropical sauce…..