Hello, friends and neighbors all around the saltwater coast. I certainly hope everyone has had a good week enjoying the last of the summer days.
I am looking forward to fall. I love this time of year for just about everything — cooking out on the grill, but mostly fishing. The rivers are plentiful with shrimp right now. It’s a good time to get those freezers stocked for the winter with bait shrimp and some eaters as well.
I do have a few reports from around the surrounding counties. My friends Sheron Davis fishing with Mr. Bruce Buggs landed four nice weak fish (summer trout), 12 big croaker and eight bull whiting, also known as the Southern kingfish.
Boo Hall and I had some good luck on the dock tour, once again catching a nice mess of black sea bass. Folks, they taste so good fried up crispy and served with some cheese grits. They are delicious hot or cold out of the fridge.
I am going off-center with this week’s recipe. We are going in deep with blackened scallops. This is from Food.com — with my own little twist, of course.
1 pound scallops
1 shallot, peeled and chopped
1 yellow pepper, diced
1 green pepper, diced
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon fresh cracked black pepper
1 teaspoon white pepper
1 teaspoon oregano
1 teaspoon rosemary
1 tablespoon virgin olive oil
1 pinch thyme and some dill
Sea salt to taste
Mix spices and herbs (no salt yet) with oil in a small bowl; set aside.
Heat cast-iron skillet over high heat. When hot, add spice mixture and cook for one minute, stirring constantly. Add the peppers-and-shallot mix and cook for two minutes over high heat.
Add scallops, mix well and cook for three minutes, stir occasionally and add a few fresh sliced raw jalapeno’s to kick it a little.
Now serve this over Barilla elbow macaroni pasta with a nice bottle of Estancia Meritage, and the evening meal will be set.
Remember what Old Tight Line always said: “Get out there and go fishing, and if you do, remember to always keep a tight line.” That’s it for this week, folks.
Living the tight-line life on the coast,
Tight Line Jr.