Where Can You Harvest Bountiful Scallops in the Philippines?
Davao is surrounded by a big body of water as big as its enormous land area. Because of this, seafood is plentiful. Fish and shells are actually regular buys at Davao City’s markets! But if you don't have the time or skill to cook, you can always have your fill of seafoods at the best restaurants you can only find in Davao.
If you aren't a Davao native, and instead live in NCR or other predominantly Tagalog-speaking regions, you might not know what Tipay is. Well, Tipay is scallops and they're very rich in protein, Vitamin B12, magnesium and potassium, with vitamin B12 making your red blood cells and nerves healthy.
In Palawan, tipay is the muscle or tongue of the Mother of Pearl oyster (Pinctada maxima) shell that is discarded after the pearl is harvested, but we believe that this process is wasteful, especially with something as delicious as this!
Don't believe us? Try this recipe from a Davao native, and we're sure you'll change your mind of this delicious bounty of the Davao Sea!
1 kilo of scallops (washed and steamed until slightly cooked)
¼ bar of Butter
1 clove of garlic or more (minced and chopped finely)
½ bar cheddar or quickmelt cheese (grated)
Procedure:After the scallops are slightly cooked, uncap shell. Garnish with butter and cheese, and lots of garlic.Bake until the butter and cheese melts.
Tipay has a peculiar taste similar to that of other shellfish. The butter and cheese more than masks this taste, and squeezing lemon would add a tangy taste to this delicious dish.
Baked Tipay with butter and cheese is yet another bounty of the sea to add to the list of must-have seafood delights.