Hello, friends and neighbors around the coastal area. We have had some nice weather lately — a little warm, but I guess we are used to that. As long as you have a little A/C to return to after being out in the heat for awhile, it’s all good.
The shrimp are starting to show up in the rivers and creeks, but not as plentiful as last year at this time. But let’s be patient, since we all know that’s what fishing is all about.
My good friend, Neal Patterson, has been having some luck inshore and offshore. Over Memorial Day weekend, he reported catching lots of croaker and whiting out around St. Catherines. Earlier in the week, Neal and his party hit it hot on the black sea bass, catching the limit in about one hour. Although the dock tour has been slow, Boo Hall and I did catch two black drum and four croaker last weekend in the Halfmoon River.
Now if you’re hungry, here’s a little hot-to-taste recipe you might like to try:

Fiery citrus scallops Ingredients   
• 12 large fresh sea scallops
• 1 large jalapeno pepper, seeds removed
• ¼ cup rice vinegar
• ¼ cup olive oil
•¼ cup dijon mustard
• 1 tablespoon of olive oil
• A pinch of sea salt
• A pinch of cracked pepper (I go heavy on the pepper)
• pinch of sea salt
• A pinch of cayenne
• 2 oranges, peeled and cut
Instructions
Place the jalapeno, rice vinegar, olive oil and mustard in a blender and blend it well. Add salt and pepper to taste.
Season the scallops with sea salt and cayenne.
Heat the olive oil in a skillet over high heat. Place the scallops in the skillet and brown them on both sides, for about two or three minutes.
Transfer the scallops to a plate and garnish with oranges and the jalapeno vinaigrette that you made in the blender. Serve they medley over some basmati rice with a nice, cold pinot grigio.

Well, that wraps it up for this week, friends. Remember what Old Tight Line always said, “Get out there and go fishing; and if you do, always remember to keep a tight line.”
Keep living the tight-line life.

Your buddy,
Tight Line Jr.