They were U-10 Diver Scallops from Massachusetts. We have had to do this on multiple occasions during past hurricanes and the oil spill (while waiting on Blue Points from the East Coast to come in). We have plenty stock of fresh select oysters as of now though. The scallops however are a real treat when we run them.

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Posted by Catman88

Baton Rouge, LA

Member since Dec 2004

49125 posts

Posted on 9/17/12 at 12:12 pm to lilwineman

WTF?

Where did this come from?

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

47598 posts

Posted on 9/17/12 at 12:47 pm to lilwineman

quote:
They were U-10 Diver Scallops from Massachusetts. We have had to do this on multiple occasions during past hurricanes and the oil spill (while waiting on Blue Points from the East Coast to come in). We have plenty stock of fresh select oysters as of now though. The scallops however are a real treat when we run them.

I'll try to remember to ask if they're available next time I'm in. A plate of chargrilled scallops and oysters would be delicious.

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Posted by DaBeerz

Member since Sep 2004

17068 posts

Posted on 9/17/12 at 9:02 pm to lilwineman

quote:
They were U-10 Diver Scallops from Massachusetts. We have had to do this on multiple occasions during past hurricanes and the oil spill (while waiting on Blue Points from the East Coast to come in). We have plenty stock of fresh select oysters as of now though. The scallops however are a real treat when we run them.

So normally y'all use Louisiana oysters? Just outsource when necessary... Or always use east coast oysters?

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