Diver - 3-1-2008 at 06:26 PM
I just checked with my lovely wife and we are having Baja grande scallops for dinner !
Here's how we do them;
These scallops came from a vendor on the beach at El Requeson on Bahjia Conception. Make sure they have the "sheath" around the perimeter to know they
are really scallops.
These guys are BIG. Averaging close to 2 inches across and over 1/2 inch thick. In order to get them to cook nice and even, we "press" them so they
get nearer to 1/4" thick and almost 3 inches across to get them ready. Try to get the thickness fairly even and consistent.
Dry the scallps if they are wet and then dunk in egg mix and follow with a dunking in Panko or your favorite bread crumbs.
Fry them in about 1/4" of canola oil until they are just going golden and eat them before they get cold !!
We like to add sweetened, shreaded coconut to the Panko on occassion. This way we serve them over a nice crispy salad with avocado and grapefruit
slices and a nice fresh mango-cilantro-jalapeno salsa.
Tonight we will do without the coconut and eat them as scallop tacos. Fresh corn tortillas, shreaded cabbage, fresh pico, vinegared red onions, olives
and avocado slices and a little lime juice will top the scallops.
Just a little bit of Baja in my tummy tonight will make me feel allright !! 
.
Russ - 3-1-2008 at 06:29 PM
Oh, SHUT UP!
Diver - 3-1-2008 at 06:32 PM
Sorry Russ ! 
Natalie Ann - 3-1-2008 at 06:49 PM
Stop it, Ira.... too much drool is not good for my keyboard.
Your bit of Baja sounds truly delicious - I like that idea of the coconut in the panko batter. Now if I can just get some of those fresh Baja
scallops.... 
Nena
castaway$ - 3-1-2008 at 10:48 PM
Great to see another recipe!!! This topic should be close to #1 for posts but miserably lags. Thanks for sharing, if I can talk m wife into sharing
her coveted fish taco recipe I'll post it, maybe we'll get some more action here.
Iflyfish - 3-2-2008 at 01:06 AM
Delicious! Love those scallops! Made my mouth water.
Iflyfish
Bon appetite, Ira and family.
Pompano - 3-2-2008 at 08:25 AM
I know you enjoyed those tasty rock scallops, Diver. I think we have the same vendor, Alejendro (part-time guide, entreprenuer, humorist)
Yesterday, he brought some to our casa...plump, firm, grandes. He called them Dolly Partons.
Hey...it's about breakfast time...how about some scallop omelettes?
Diver - 3-2-2008 at 08:49 AM
But alas, none left for breakfast.
Same guy, when the vendor came to us, we asked if he'd been past your place and he said he'd been there already ! Apparently you are a well-known
scallop consumer !!
Lindalou - 6-18-2008 at 12:25 PM
I really miss those fresh scallops from Santispac. When we lived on the beach there we used to watch the divers and when they quit for the day we
rushed up to where they were parked and bought them. We then rushed home and cooked them. I will post the recipe I used for them as soon as I find it
again.
Cypress - 6-18-2008 at 12:46 PM
The going rate was $12/kilo during the winter season for scallops and fish.
Stingray was for sale at about the same price, but they wouldn't admit/ fess-up that it was stingray. The stingray was actually better tasting than the scallops.
Osprey - 6-18-2008 at 12:52 PM
Diver, a great seafood distributor in San Jose Del Cabo, Mar Y Pena, sells big bay scallops frozen, about a dozen to the bag for just over 200 pesos.
I use your recipe now that somebody brought me Panko. I also make an Alfredo sauce and mix them with shrimp for a great pasta main dish. Luckily you
can find the same big guys in most of the Tienda Populars around this area. My vegatarian pals (tons of them in our little village) now make the
rounds for them.
dean miller - 6-18-2008 at 03:27 PM
Scallops vs Stingrays & fish.
Scallops have a very high concentration of glycogen (blood sugar] in them; therefore will taste sweet and some what nutty when consumed raw or cooked.
They can also positively be identified via its very strong and tough fiberous abductor muscle --which should be removed and tossed prior to cooking
and certainly prior to consumption
Stingrays will have a different texture and will have a odor and taste like a fish and it does not have an abductor muscle.
bajajudy - 6-18-2008 at 03:47 PM
A few years back, we went whale watching with Saul whose parents own the Feliz Cameron in Lopez Mateos. There was a couple with a 10 or 12 year old
boy with us. There were not many whales and lotsa chop so the little boy was getting sick. Saul asked Jim and I if we minded going into the
mangroves to get the kid's mind off being sick. He took us to the old pier of that abandoned mining operation and plucked oysters off the wall. When
he saw the smiles on our faces from the oysters, he said do you like raw scallops....yes, heads nodding to emphasize how much. So off we go to this
sandbar where Saul plucked scallops out of the water and served them to us. They had a taste I have never been able to describe but reading about the
glycogen made me realize what the difference was.....they were not sweet, they had a totally different taste from any I had ever eaten. They only
tasted nutty. Perhaps because they were so fresh.