Eating a raw scallop right out of the ocean brings back memories of taking them right from a Peconic beach. Larry Olmstead wrote about fake scallops and seafood in his book Real Food, Fake Food. Your videos bring us closer to what fresh, sustainable and local food means.
Nice video, although I have to say if a really fresh raw scallop is desired, you need to shuck and eat while underwater! PS - nice to see my former dive student Paul Cox becoming a RU-vid star!!!
Nice, balmy 40° sea temperature. Just right for submerging the human body for extended periods of time. At least the great whites have gone south to Florida for the winter.
Weird way ! Do you process all the scallops before selling them? What a strange thing. In France, we sell them alive in its full shell. So they are alive and very fresh? Why do you separate the flesh from the shell? They are dead when you sell them. The customers open them up in their kitchen, before cooking or cook them in the shell.
