Coquille St. Jacques fresh for dinner

We spent last week at our beach house in Avon, North Carolina's Outer Banks, my favorite place to fish. We had my wife, daughter, friend, daughter and boyfriend of her daughter and me. I knew he was in the beginning of the year for fishing and water temperature was as high as I want, but rarely a week at this time of year, when my wife and daughter both have the week off

during the same week, so he decided to enjoy the rest. After checking the weather before you leave, know that on Saturdays, Sundays, Monday and Tuesday will be the best possible day of the week to catch fish.

Everyone was tired from the long way down, so I slept in late Saturday morning and forced to fish after lunch on Saturday. I stopped at my favorite bait and tackle shop in Avon to pick up bait and ice and find out where the fish might bite. My friend at the bait shop told us that the fish do not bite, but the bay scallops were abundant in the sound, and larger fell near Hatteras.

Everyone wanted fresh fish for dinner, if we start at point for fish and decided we'll try the scallops on Sunday. As I suspected, and as we said it had no fish. We fished the spot, biting and even went to San Francisco and had fished out of luck. Fishing is a big zero. We bought some shrimp for dinner Saturday night.

On Sunday morning I took my net, crab and two five gallon buckets went to Hatteras to find scallops. There is a line in the parking area just north of Hatteras and arrived at the park. I broke my leg last year and not replaced, however, so he got into the jeans and boat shoes. The water was about 55 degrees and after about 5 minutes of the legs and feet were numb, but in front of the store was good, the scallops were plentiful.

Using the dip net and crab dug your sound, falling into a bucket. In about two hours, we had two five gallon buckets half. We were cold and wet, but had been very successful in getting dinner on Sunday.

Unfortunately, the catch of scallops was the easy part. We spent most of Sunday afternoon peeling and cleaning the scallops, and you do not eat the muscle that opens and closes the shell. The inner membrane of the shell-Jacques should be removed from the muscle, which is a tedious job.

However, it does not end with nearly 2 kilos of fresh tender, sweet scallops, one of the best I've eaten. Maybe it was the work that went into capturing clean, however, were delicious. Indeed, the only fish we caught all week was a dogfish or sand shark.