I disagree about pine bark. You really need to marinade it overnight in something salty to break down all the complex sugars in the fiber - then you deep fry it. Otherwise, it's just too chewy. ha ha.

Were the scallops you were punching out only 1/4 inch thick - or was there a membrane layer every 1/4 " within the punched out meat? I'm looking forward to trying ray. You are right on with these fish being up on the flats in the summer. I've seen them behind Beach Haven swimming inside the picket fences of the kiddie bay beaches (and quickly picked my little one up before he stepped on it) and have heard of them behind Holgate and I'm sure they must cruise the flats all around the channels - for that matter - they are probably all over the place in the bay. A very cool site to see and this next summer I'm putting a cownose ray on the table.