In the picturesque coastal town of Lyme Regis, I have fond memories of snacking on queen scallop meat, doused in vinegar and white pepper, as a child growing up by the harbour wall. However, this luxury treat was not unique to my childhood; for decades, scallops were a staple at Mark Hix's restaurant, Hix Oyster & Fish House.
The abundance of scallops in our area has waned significantly due to changes in fishing practices and regulations. The shift from trawling to more sustainable methods has reduced the supply, causing scallops to become a pricey delicacy. Divers now use pots fitted with flashing lights to lure in king scallops, which are more abundant but also more expensive.
The eco-friendly disco scallop fishing method may pose logistical challenges due to staffing requirements, but its potential environmental benefits are undeniable. The industry is still evolving, and innovation is key to ensuring a sustainable seafood supply.
As I reflect on my relationship with scallops, I am reminded of the importance of educating children about where their food comes from. The Ocean documentary series, which I watched with my 13-year-old daughter Isla, left an indelible mark on our minds and sparked a desire for change.
Mark Hix's recipe for baked scallops with herb crust is an excellent way to experience this luxurious ingredient at home. The simplicity of the dish belies its flavor and elegance. A mixture of flaky sea salt, garlic, parsley, and chives creates a fragrant herb crust that elevates the delicate scallop.
To enhance the recipe, feel free to get creative with ingredients like black pudding or chorizo. What sets this dish apart is its accessibility – unlike the hefty prices charged for Scottish scallops, Hix's version offers an affordable taste of luxury.
The abundance of scallops in our area has waned significantly due to changes in fishing practices and regulations. The shift from trawling to more sustainable methods has reduced the supply, causing scallops to become a pricey delicacy. Divers now use pots fitted with flashing lights to lure in king scallops, which are more abundant but also more expensive.
The eco-friendly disco scallop fishing method may pose logistical challenges due to staffing requirements, but its potential environmental benefits are undeniable. The industry is still evolving, and innovation is key to ensuring a sustainable seafood supply.
As I reflect on my relationship with scallops, I am reminded of the importance of educating children about where their food comes from. The Ocean documentary series, which I watched with my 13-year-old daughter Isla, left an indelible mark on our minds and sparked a desire for change.
Mark Hix's recipe for baked scallops with herb crust is an excellent way to experience this luxurious ingredient at home. The simplicity of the dish belies its flavor and elegance. A mixture of flaky sea salt, garlic, parsley, and chives creates a fragrant herb crust that elevates the delicate scallop.
To enhance the recipe, feel free to get creative with ingredients like black pudding or chorizo. What sets this dish apart is its accessibility – unlike the hefty prices charged for Scottish scallops, Hix's version offers an affordable taste of luxury.
Wow 
I'm actually kinda impressed that they're trying to make fishing methods more sustainable, but it sounds like there are still some logistical challenges to overcome 
. And omg, who knew baked scallops could be so delicious? I need to try Mark Hix's recipe ASAP 
i mean i'm not even kidding when i say they're my fave seafood tho i've been thinking about trying to make that baked scallop recipe from mark hix and omg it sounds SOooo good!! 
i love how the herb crust adds this extra layer of flavor i think i'll def try adding some black pudding or chorizo like u said lol those flavors would be AMAZING together!!! 
but I love that the new eco-friendly fishing method is being tried out, even if it does come with some logistical challenges 
The eco-friendly disco scallop fishing method has helped reduce bycatch by 75% 
If you're feeling fancy, baking scallops with herb crust is a game-changer - 85% of foodies would serve it on the menu 
Did you know that sustainable seafood choices can reduce greenhouse gas emissions by up to 70%? 
. Can't we just discuss something other than where to get the best seafood or who has the fanciest recipes? And seriously, who uses vinegar and white pepper on scallops? 
Just use some lemon juice and garlic like a normal person! 
! the best part is it's not some fancy restaurant dish, but something we can actually make at home. i love that it highlights the importance of sustainability too - if we teach our kids about where their food comes from, maybe they'll be more inclined to try new things. and who knows, maybe one day they'll become ocean lovers just like me! 
. I mean, who needs a plate of scallops with fancy herbs when you can just have a plain old fish 'n' chips from the chippy? But for real tho, Mark Hix's baked scallops recipe is pretty lit 
! It's like he took something as boring as baking and made it actually enjoyable. I also love that his recipe isn't too fussy – I mean, who has time to chop up parsley when you can just grab a bunch of fresh stuff from the market? 
And omg, adding black pudding or chorizo sounds like a genius move! My grandma used to make these kinds of dishes for me all the time and they're always so comforting. Anyway, I'm gonna have to try out this recipe ASAP... 
It's about time we take better care of our oceans and their inhabitants. The fact that it's still evolving means innovation is on the rise, which is a good sign for sustainable seafood 
. Watching that Ocean documentary with my kiddo was a real eye-opener, and now I'm hooked on trying out new recipes like Mark Hix's baked scallops with herb crust 
. And have you tried Mark Hix's recipe for baked scallops? It's literally the perfect way to indulge in this luxurious ingredient without breaking the bank 
#SustainableSeafood #OceanConservation #FoodForThought
especially with the ocean documentary series sparking interest in sustainable seafood 
adding some black pudding or chorizo sounds like a great idea 
. And don't even get me started on how pricey it is compared to the old days 
. Mark Hix's recipe for baked scallops with herb crust sounds divine! The best part is that it's actually pretty affordable compared to what you'd find at high-end restaurants 
. Mark Hix's recipe might be tasty, but let's not get our hopes up just yet.
Mark Hix's method of mixing flaky sea salt, garlic, parsley, and chives into a crust is pure genius 
the key to making it work is balancing all those flavors so they don't overpower the delicate scallops. Adding some black pudding or chorizo takes it to the next level 
but on a positive note, it's awesome to see innovation in fishing methods like that eco-friendly disco scallop method! 
It's great that Mark Hix is sharing his recipe so we can still enjoy this yummy dish at home