Non-seared – Scallops Nova Scotia Recipe

Most of our customers know we are pan-seared die-hards when it comes to cooking scallops (other than grilling). Well, our awesome customers BONNIE and JOHN, might change our minds!! They kindly gave us their family recipe to share. Thank you, thank you, thank you!
We would be thrilled to get more favorite recipes for those of you who can!!!

Bonnie’s Scallops Nova Scotia

1 1/2 sticks butter
1/2 cup honey
3 lbs. RimrackFish Scallops
1 sleeve Ritz – crushed

Place scallops in 8×11″ baking dish, slowly melt butter and honey and pour over scalls. Cover with Ritz crumbs.  Bake 350* about 35 mins.

Orders for Last Dock Sales….

IMG_2811Orders are now closed 

Saturday(4/25) and Sunday(4/26), pickup at either 12noon or 5pm. Call 603.343.1500 to reserve your share of the catch!

Photo – Last night’s dinner… Rimrack Fish scallops of course! lettuce, thin julienned daikon radish and zucchini, calamari olives, feta cheese and our own kimchi.


scallop meats

Word from the Captain today……. “there are going to be some very, very happy people tomorrow!”

Call 603.343.1500 to reserve your scallops off-the-boat. Pickup at 12noon or 5pm both Saturday and Sunday.

Thanks Helen for the How to Cook Scallops link….pretty much how we recommend and cook our scallops! We would add to dry off the scallops before searing and cook to slightly translucent in the middle as they continue to cook out of the pan. Do not overcook !! (Can’t imagine without fresh lemon or lime juice)

Scallop Update

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We are planning our next dock sales for scallops again starting week of Jan 10th.
During this week we anticipate that we will have order/share pickups to meet the boat coming in at 6pm. We have had many requests to meet and see the boat and crew. For those of you who never had the opportunity to pick up your scallops this way like in years past, it is lots of fun, entertaining, educational and a terrific way way to experience the waterfront to get your dinner!! And yes, it does get cold haha. Stay tuned for more details or call Padi at 603.343.1500

Photo: For anyone who is into making their own Master Tonic (Fire Cider)(natural flu antiviral)…… after I filter the MT infusion, I dehydrate and then grind the solids for a spice mix. I dredged one scallop side and seared in olive oil/butter on med high heat, served over crunchy organic pea sprouts. Added white wine and butter to the pan with a healthy amount of garlic to drizzle over the dish with a finish of fresh squeezed lemon juice. Magnificent !

December Scallop Update

S&S scallops


Hope everyone had a fabulous Thanksgiving and getting ready for the Holidays and winter. We are, and finally able to look forward to inshore scalloping around December 15th. Hopefully we will find an abundant supply of scallops awaiting! ……………….Stay Tuned

Order demands will determine the amount of days that dock sales are available for the next 3 weeks. So stay tuned on the website or Facebook for updates. For larger orders, you may want to call (603.343.1500) your order in and be called for arrangements when we can fill it as there will be trips without dock sales.

Remember that F/V Rimrack shucked Scallops make a unique gift anytime and especially for the holidays. Our scallops freeze EXCEPTIONALLY well!! In fact, as we know and customers rave, it’s almost impossible to tell the difference!

For dock sales, Keep in mind to reserve your order and expect to plan pickups at Rye Harbor at either 12noon or 5pm (your choice). In the meantime, enjoy this recent and informative article on Maine scallops with a yummy looking recipe!

Or a Rimrack favorite Sweet & Sour Scallops


Five-Spice Crisp-Fried Squid – NY Times


 In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.



  • 1 1/2 pounds cleaned squid, bodies cut crosswise into 1-inch pieces, tentacles halved
  • Vegetable oil, for frying
  • 1 cup cornstarch
  • 1/8 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon five-spice powder
  • 1 or 2 serrano chiles, split lengthwise and sliced thinly crosswise
  • Cilantro sprigs, for garnish
  • Lime wedges, for serving


1.Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
2.Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
3.In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
4.Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans… Continue reading

Roasted Squid With Chorizo and Pimentón – NY Times

07KITCH2-articleLargeEveryone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle. Eat with a knife and fork or slice into rings for a warm salad.




  • 2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
  • Salt and pepper
  • 1 1/2 pounds cleaned squid, both bodies and tentacles
  • Extra-virgin olive oil
  • 4 ounces Spanish chorizo, diced (about 3/4 cup)
  • Pinch of red pepper flakes
  • 8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
  • Pimentón (Spanish paprika) for dusting
  • 3 tablespoons chopped Italian parsley



1.Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
2.Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt… Continue reading

Get ready for Squid recipes !

81a9da463b553a09b94089250a1ac00bStart thinking about Squid recipes and learning more about this local species that is a terrific seafood especially for the home kitchen!  Here are some to start with.

Solving Squid Spatter (and No, Not the Ink) Mark Bittman, NY Times

10 Tentacles, 12 Recipes Mark Bittman, NY Times

How to cook perfect calamari

Picture lovers – Click Google image for page website

Picture Lovers – Calamari Recipes, Pinterest, click image to go to website

Video – Stuffed Braised Calamari Recipe – by Laura Vitale

Video – Jamie’s Crispy Fried SquidJamie Oliver


Photo from Pinterest –  Party squid & harissa mayo

Perfect Sea Scallops & Asparagus Soup

***Rimrack JPEG logoHighly recommended from a local Rimrack Fish regular. Perfect timing with fresh asparagus around the corner! Comment was ‘cream was really not necessary’. Thanks Rick !

Asparagus Soup with Perfect Sea Scallops from Alex Hitz

Ceviche Recipe from Martingale Wharf

Great WMUR ceviche recipe video using Premium and Local Rimrack Fish scallops!! (Ugh to the Ad)

Three cheers for Martingale Wharf in Portsmouth!!

F/V Rimrack scallops can be found at Sanders Fish Market when available.

Any fresher scallops are still swimming!

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