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Can you eat stingray?
yes you can. there are actually recipes online for stingray scallops
Are scallops known by other names?
Scallops are also called Bay Scallops or Sea Scallops, and/or Calico Scallops.
Canadian bay where you can get lobster and scallops?
the lobster and scallops come from the ocean not from any bay in Canada.
Are stingrays used for sea scallops?
I have been fishing, preparing, cooking and serving stingray, skate and shark meat for more than 40 years; and I can tell you, definitively, that the majority of seafood restaurants serve cookie-cutter plugs of stingray, skate and shark as "sea scallops"... Anyone who is well familiar with the texture of stingray, skate and shark can INSTANTLY identify the bogus scallops. True sea scallops and bay scallops DO NOT have striated (fibrous) muscle tissue, as do sharks, stingrays and skates. A bogus scallop will look like a cross-section of striated muscle tissue. A TRUE scallop has a smooth, uniform texture. There are many chefs out there who will SWEAR that it's illegal to market shark and stingray as "real" scallops, but that is simply not true. It's my conjecture that such chefs are covering their own practice of substituting shark and stingray for other delicacies on their menus. If there are such laws, then seafood restaurants all over the USA are violating those laws with impunity, no doubt because such laws are not stringently enforced. The argument that sea scallops and bay scallops are more plentiful and are cheaper than stingray, skate and shark meat is also preposterous. Bay scallop populations in U.S. waters are on the decline for various reasons, and many of their marine habitats have been declared endangered, under federal protection. Being on the endangered list DOES NOT precipitate lower scallop prices. Small, whitemeat sharks and stingrays, on the other hand, are abundant in U.S. coastal waters in the EXTREME, and very few sharks, skates and stingrays are on the endangered species list. These boneless, whitemeat fish are REGULARLY used as substitutes for a whole range of marine delicacies, and most unobservant consumers can't tell the difference.
How many scallops per person for appetizers?
bay scallops - 4-6 per person for appetizer sea scallops - 1 per person for an appetizer
What year was stingray bay changed to be named Botany Bay?
Initially, Botany Bay was named Stingray Harbour (not "Bay"). The name was changed in the same year Cook discovered it - 1770. His ship's log from May 1770 recorded the name "Stingray Harbour", but when he transcribed his logs into his journal shortly afterwards, he changed the name to Botany Bay.
How many points in sea scallops?
Per the Weight Watchers site, a serving of ten (broiled not fried) sea scallops (larger by comparison to bay scallops) is ten points. That works out to one point per scallop.
Can you cut and make scallops out of stingray?
scallops are a separate species (shellfish). but You cansimulate scallops from stingray, or shark, or even skates (relatives of stingrays). All of these fish are naturally boneless and provide A LOT of clean, white fillets.Stingray, shark or skate fillets must be well drained of blood (usually at the time of capture), skinned, and trimmed of any cartilage. If using shark, DO NOT use the fins; instead, use the clean, white fillets from the main body. Use a fillet knife to slice the fillets into 1" thick steaks. Then use a round 2"cookie cutter to remove several "plugs" from the steaks - you can obtain DOZENS of "scallops" from a single fillet of stingray or skate or shark. Soak these plugs in 7-Up (or Sprite) overnight, then cook them like scallops.Cooking styles vary, you can fry, deep fry, bake or broil. Your preference.
Why are they called Tampa Bay Rays?
They used to be the Tampa Bay "Devil Rays", which is a large type of stingray. They dropped the devil part years back and lost the stingray. The uniforms now feature a sun. Hence a inference to sun beams or sun "rays".
What was Botony Bay first called?
Botany Bay was originally called Stingray Harbor by Captain James Cook. It was first seen on April 29, 1770. Botany Bay was a harbor through which thousands of prisoner were transported to Australia.
How to Cook Scallops?
If you like shellfish, you probably love scallops. They have it all: succulent flavor, good nutrition (they're high in good for you Omega-3 fatty acids), versatility, and they're low in calories, too. In many parts of the country, scallops are considered a special occasion food, and one that deserves the best preparation.When Shopping for ScallopsWhen you shop, you may come across three scallop varieties:Bay scallops - Small but sweet and very flavorfulCalico scallops - Small and somewhat less sweet than bay scallopsSea scallops - Up to 2 inches in diameter and over an inch thick, these are the high end scallops you'll find in upscale restaurants.Take a sniff before you buy. Scallops should smell faintly salty, but never fishy. If the side muscles are still attached to the scallops you're purchasing, ask your fish market to remove them. You'll save time and a hassle during preparation.Scallops store best a few degrees colder than the average refrigerator. That's why it's a good idea to place them in a shallow, covered dish inside another container filled with ice.Refrigerated scallops should last 48 hours, while fresh frozen specimens will keep for up to three months.When Cooking ScallopsThe biggest mistake you can make when preparing scallops is to overcook them. Scallops are very lean, so there's less fat to lubricate and tenderize the flesh. Overcooking leads to a tough and unappetizing scallop that has more in common with a rubber ball than it does with a classic seafood delicacy.Prefer quick cooking methods that leave scallops moist and juicy. Here are some good options:GrillingStir fryBakingBroilingSauteingSmall bay scallops are also very good steamed or with rice, vegetable or pasta dishes.You'll know your scallops are cooked through when they change from slightly pink and translucent to opaque and firm. This will take less time than you think, so keep an eye on the heat.If this is your first foray into using scallops, start with a simple bay scallop dish. Bay scallops are typically less expensive than sea scallops, but they're flavorful and pretty foolproof when used in a baked casserole like the one below.Baked Scallops RecipeIngredients4 tablespoons melted butter2 pounds bay scallops1 cup dry bread crumbs3 cloves garlic (minced fine)2 tbsp. shallots (minced fine)1 tsp. onion powder1/2 tsp. Old Bay (or similar) seasoning1/2 tsp. paprika1/2 tsp. white pepper1/2 tsp. dried parsley1/3 cup fresh grated Parmesan cheeseDirectionsPreheat oven to 400 degrees F.Rinse and drain the scallops and then pat them dry with a paper towel.Melt butter and pour it into a 2 quart casserole dish.Layer scallops evenly inside.Combine bread crumbs, garlic, shallots, herbs and Parmesan cheese.Sprinkle the mixture over the scallops.Bake uncovered for 20 minutes.Serves 4
How long will scallops last before cooking?
Depends on if you live in Australia or not. There scallops are different from Western scallops.
