Video summary
Due to the extreme heat in the UK, the host decides to spend his time at sea rather than in the woods, utilizing a portable Jackery power station to keep all his diving equipment charged while working from the boat. He joins friends Lee and George for an early morning dive aboard their vessel, The Green Goblin, hoping to find scallops or fish before the light fades. However, they encounter very rough conditions with strong currents near the seabed that make visibility poor and physically exhausting; after struggling at one location where waves push them away from the boat, they move to a second spot which proves much more successful for gathering their catch.
Once back on land, the host prepares to cook the fresh scallops over real fire embers rather than using gas or electricity, emphasizing that the difficult conditions make the eventual meal even more rewarding. He demonstrates how to shuck the scallops by hand and explains the anatomy of the shellfish, noting that while some parts like the skirt can be gritty, he prefers to keep the row for its delicious flavor despite it being edible only when cooked properly alongside the main muscle. The preparation involves creating a rich garlic butter with chili and pancetta cubes, which will render down in cast iron pans to create crispy bits without needing additional oil.
The cooking process takes place directly on hot coals inside the scallop shells themselves, topped with grated pecorino romano cheese just before serving to preserve the delicate sweetness of the seafood. After placing the prepared dishes over the fire, the group enjoys the results immediately, praising the incredible freshness and taste that foraging provides compared to restaurant food. The host concludes by encouraging viewers to try eating scallops raw as well, highlighting their creamy texture and sweet flavor reminiscent of garden peas, before signing off with a reminder about the hard work involved in gathering such high-quality ingredients from nature.
Read the full video transcript
Hello. Welcome to another video. It's
been far too hot to go in the woods, so
I've been spending quite a bit of time
in the sea.
And that's where we're going to go now.
See if we can find something to cook up.
But first, we need to charge the
equipment. Let's go.
Thanks to Jackery for sponsoring this
week's video. I use this thing all the
time. It has been scorching, as we all
know, here in the UK. So, it's nice to
get outside and do a little bit of work
and not have to keep running in to
charge stuff.
I can have the Jackery
set up here. I can have the laptop. I
can have my cameras. I can have me dive
watch, dive torch, everything I need to
go diving. I can charge while doing a
little bit of work,
>> [snorts]
>> and and it's ideal. This is the Explorer
500 V2. It's very portable and it lasts
a long time. You can charge it in your
vehicle while moving. You can charge it
in your sockets in your house. You can
use solar panels to charge it, and then
it can charge lots of different things
at once, which is very very helpful. And
there we have it. I'll leave the link
downstairs, so please do go check that
out. And let's get back to the video.
>> Yeah.
Lovely.
>> It's late. It's about What time is it
now? 7:00.
15 minutes past 8:00, so it's slack
water now. We're going to get in, see
what's going in, see if we can get some
scallops, maybe some fish.
We'll just see for a couple of hours
until the light starts to fade. And I'm
here with my mates, Lee and George.
And there they are, look. There's Lee.
>> Hello.
>> Hello. And there's George.
>> How fast it go? How many knots?
>> Oh, not
>> Not many Not [laughter] very much.
>> Not very many.
>> Right. Okay.
>> But, it's enough for what we need. It's
a
>> Yeah, we don't need anything [ __ ]
special, do we? And here we are on
What's it called? Boglin or Hobgoblin?
THE GREEN GOBLIN.
THE GREEN GOBLIN. CAN YOU SEE IF I do
this? No, probably not.
Out on the Green Goblin's maiden voyage
with me on board.
>> How the [ __ ] is IT GOING?
>> OI!
I'M SCARED.
>> [laughter]
>> I THINK IT'S ABOUT AS CHOPPY AS IT CAN
GET, ADAM.
>> This is going to get less choppy cuz
IT'S A BIT
THIS IS PROBABLY A BIT ROUGH.
We get safely out of the harbor to our
dive spot. The tide is ripping. And the
lower water column at the bottom of the
water near the seabed, it's ripping even
faster. I'm going down, it's almost
taking my mask off. It's blowing the
GoPro off my head.
Very difficult conditions. It's pushing
us
um away from the boat and then we're
having to come up and swim back to the
boat. And we only got a couple here
before making the decision to move spots
to see if we could get out of the swell
[music] because uh it was very tiring,
the visibility was poor, and it was just
hard graft. So, we moved on to another
spot to see if we [music] could have
some luck. And we found another spot and
down we went. And luckily, we landed on
the scallops. It's a beautiful way to
forage. The visibility was crap, but
that didn't matter. I just love being
underwater and we just spent some time
loading up the nets and uh putting the
scallops on the boat. And we got enough
for a good feed, and then it was back to
the vans for some wonderful baked goods,
courtesy of Lee. And then it was back
home to cook up these wonderful
scallops.
It is warm, mate. It's warm.
Right, we're back. The grass is bone
dry, so I don't want to be having a fire
on the grass. I'll keep an eye on it.
I'll use hosepipe and wet everything
after we're done to be on the safe side,
but we've got a decent amount of
scallops, so it would be nice to cook
them on the embers of a real fire. So,
that's what I'm going to do. We'll get a
fire going. We'll let that burn down to
embers. While that's happening, we'll
prep the scallops.
That was
tough diving.
Tough conditions. There was no way we
could really hunt for anything other
than
scallops.
And they've gone straight in the cool
box. Off, doggy.
Um
And here they are.
Kept
chilled in there.
And so, I just got a little tub of water
to
wash them with.
Um
It's going to be pretty boring,
actually, isn't it, doing all these?
But, I'll do one with you.
Getting your scallop.
This is the hinge.
Hinge area.
There. So, you just wiggle knife in,
twist it, and then they'll open up. And
you can just
You can just pull it open.
And you have a flat bit, and then this
bit's curved, so you can use it to
um
showcase it. So, you can see you've got
this bit here around here, which is the
skirt,
which is edible, but
it'll be a bit gritty. And then you've
got the row, which is the orange part.
>> [snorts]
>> Uh and then the guts, and then the
muscle there.
So, usually you just I'll just do it by
hand, but because we're at home and
we've got all the
the bits and pieces,
I can just use
a spoon to get over all the meat off.
That's That's a little connector to the
shell. And then it all comes off there.
There's a little connector muscle.
A little connector muscle there.
I just work my thumb into that.
Work it around.
I don't want to go too gungho and uh
damage the muscle.
I like to keep the row
as well. That is good eating for me.
Some people don't
don't eat it, but you do you. I like it.
And there you go.
You've got
the perfect
muscle and
the row there. They'll cook at different
times. Uh you can use these to make
sauces or just put them on
at at different times to cook.
And then this curved shell
makes the perfect little
little dish. You can cook them in that.
You can serve them in that. We're going
to cook them in this.
Put them on the embers.
So, [snorts] I'll just prep
the rest of these beautiful scallops.
You can also
Well, I'll work at this one cuz it's
quite a nice one, this one.
But, you can eat them raw, and they are
delicious.
Nice and sweet. Remind me of uh
garden peas off the pod. Got the cast
iron pan.
Come on.
You got him looking at everything I'm
doing.
Local pancetta.
The real deal.
And so, we're going to make some cubes.
You only really need
one or two bits
of the pancetta per scallop. We go in
with two of the cast iron
with this lovely pancetta.
A bit of chili.
And then I'm going to make a a little
garlic butter, and that'll go into the
shells.
Maybe a little bit of lemon rind, but
we'll definitely finish with a squeeze
of lemon over the top.
Beauty.
And it looks like we've got enough coals
to start cooking on.
Right. Make sure the dog don't touch
that cuz that's hot, hot, hot, hot.
Perfect.
Don't need any oil cuz there's a lot of
fat
in that, and that'll render down and go
nice and crispy.
There we go. Look at all that oil.
That'll be good to use for stuff. You
could use that to cook roasties in. But,
that
is what we want. These lovely little
rendered down
crispy bits of pancetta.
We mush the garlic into the butter, and
that just makes us a lovely
garlic butter that'll just sweat the
garlic off in
the scallop shells.
So, we're going to take our scallops.
Some of them have the row.
Some of them don't.
Going to go in with a big dollop of a
garlicky butter.
Um a little slice of chili.
Don't know how hot these are, so
I'll just go for a little bit.
A little bit of pancetta.
And then
>> [sighs]
>> we've got this from the local
farm shop. We've got some
pecorino romano, which I'm going to just
grate a tiny little bit of a
cuz I don't want to kill
that delicate sweet flavor of that
wonderful scallop. Look at that. Isn't
that picture? So, we'll make up
all the others like that, and then we'll
get them on the fire.
And there we go.
Let's get them on.
There we go. How much would you pay for
that
in a restaurant?
The shells are
well hot.
Oh my god.
We've done it again, lads.
>> [laughter]
>> That is
superb.
Wow.
>> [snorts]
>> There's a lot more to go at, so I'm
going to get stuck into these,
which are
>> [snorts]
>> they're unbelievable. So fresh, so
delicious, and
as you've seen, so hard fought
to get them.
Um
which makes it even more
rewarding.
And that's why I love foraging. That's
why I love spearfishing, hunting,
gathering my own food.
It's harder, but the rewards are just
unbelievable. The taste [laughter]
is ridiculous.
Let's try a little bit of this raw. Raw
before you go, that's what I like to
say.
There you go. Look at that.
Mhm.
Mhm. A little different texture.
Mhm. Slightly different taste. Creamier.
It's delicious. Right, thanks for
joining me.
I'll be back soon. Look after
yourselves, and bye for now.
Come on. Bye. Come on.