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Boatie fined for hoarding scallops
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A Golden Bay man caught with more than three times the legal
scallop limit on his boat, was found to have another 1644 scallops in
his freezer at home, the Nelson District Court has been told.
Douglas William Collis, 60, a farmer, admitted charges of
possession of excess scallops in a vessel and possession of excess
scallops in a residence when he appeared in court yesterday .
Prosecutor Mark Dollimore said on August 28 last year, Ministry of
Fishery officers saw Collis land h...
Related newspaper, magazine, and journal articles from HighBeam Research
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Boatie fined for hoarding scallops
The Nelson Mail
; A Golden Bay man caught with more than three times the legal scallop limit on his boat, was found to have another 1644 scallops in his freezer at home, the Nelson District Court has been told. Douglas William Collis, 60, a farmer, admitted charges of possession of excess scallops in a vessel and
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Skye diving for scallops
The Spectator
; Food for thought Lunching the other day at the excellent Fishworks restaurant in Bath, I was intrigued to see Isle of Skye diver-caught scallops on the menu. Would divers from Skye, however hardy and intrepid, really be plunging into those stormy, if not icy, Hebridean waters in mid-November?
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A Tale of Two Scallops; One Met Its Match, One Didn't
The Washington Post
; This is a simple tale about two dishes made with scallops. One worked, one didn't. One restaurant lunch was a success, one wasn't. And therein lies a lesson for all cooks. The dish that worked began with a plump scallop topped with a lacy disk of browned cauliflower and a smudge of spicy
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 "Daily Post (Liverpool, England)")
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: Simply Scallops.(Features)
Daily Post (Liverpool, England)
; WHAT a hell of a week we've had! We've been awarded Hotel of the Year. My boss is delighted. They went down to London last week to collect the Catey award which is a bronze statue, and has pride of place in the reception area. I have been invited to be a Master Chef, an organisation of professional
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Treat yourself to tasty, healthful scallops
Columbia Daily Tribune
; Usually reserved for restaurant dining, scallops are an elegant entree. Pan-Seared Scallops With Ginger Sauce is a dish fit for company, yet easy to prepare. About the size of a marshmallow, the bivalve has a mildly sweet, slightly nutty flavor that even those who do not typically like fish usually
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Skewered scallops deserve top billing
Chicago Sun-Times
; In the grocery a few days ago I noticed that the special of the week was sea scallops. The price per pound was so reasonable that I looked twice to make certain the sign indeed was in front of these large, white translucent morsels. Tempted by the price and my fondness for this shellfish, I ordered
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PAN-SEARED SCALLOPS WITH CURRIED COATING
The Boston Globe
; The sweetness of scallops is enhanced here by the bite of curry powder, which is dusted onto the scallops with flour before searing them in a hot skillet. Lime juice gives the dish a bright, tangy finish. Serve the scallops with Jasmine or basmati rice, or an ordinary long-grain white rice mixed
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Grilling scallops preserves flavor
Tribune-Review/Pittsburgh Tribune-Review
; Scallops are low in calories, fat, carbohydrates and cholesterol, so it's a nutritional crime when they are breaded and deep-fried or drowned in a fat-laden casserole. Health experts recommend eating at least two seafood meals a week as part of a healthful diet. Pleasantly sweet and mild scallops
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 "The Cincinnati Post (Cincinnati, OH)")
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COOKING SCALLOPS GOLDEN.(LIVING)
The Cincinnati Post (Cincinnati, OH)
; Q: My first experience with sea scallops was a disaster. I really love scallops when they have a golden crust on the outside and are nice and meltingly soft inside. I tried to saute them and my pan just filled up with water and the scallops got boiled instead of fried. What went wrong? -Frustrated
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TAKE THE GUESSWORK OUT OF SCALLOPS.(LIVING)
The Cincinnati Post (Cincinnati, OH)
; ... by writing Food Network P.O. Box 1180, Radio City Station, New York, N.Y. 10101-1180. Due to the volume of inquiries, questions will only be answered in columns. For more information, visit www.foodtv.com. Distributed by Scripps Howard News Service
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