At long last!

OK - The Kingston & Elmbridge Sub-Aqua Club Newsletter 2BS-AC IncidentReport for 2004Article: Brian Deluce (Diving Officer)With the diving season diving season well and truly running now it’s seemsa good time to remind everyone of some the the statistics outlined in theBS-AC 2004 Incident Report. More importantly however, I would like tostress some of the reccomendations that were drawn from these findings.DUNSTER’SHOW TO COOKPAN FRIED SCALLOPS WITH WARMTOMATO & CHORIZO SALSAAs a starter, this fantasticbivalve delight serves fourpeople – It takes just fivemins to prepare, and justover ten mins to cook.Ingredients● 110g Pack of Revilla Chorizo de Pueblo Purhero– skinned and thinly sliced● 1 x medium red onion - cut into wedges● 250g pack of Santa Baby Plum Tomatoes (quartered)● 1 x fennel bulb – thinly sliced● 4 x tablespoon of white wine● 12 x large scallops without roe(preferably caught from Lullworth Banks)The report contains the synopses of 445 incidents, together withsome statistical and comparative data. These incidents include 25 UKfatalities – this is a high number compared with the average of 16.5 overthe previous 10 years. Of this 25, six were BS-AC members and 19 were not.Although this number is higher that expected, no new causal factors wereidentified.Divers are encouraged to browse through the incident report and touse this information to understand the problems that others have experienced– Hopefully, by doing so, they will avoid similar problems themselves.The 'Safe Diving' booklet, available free of charge from BSAC, listskey information that divers should adhere to to avoid problems, indeed itis estimated that more than 90% of all incidents would not have takenplace if divers had conformed to the recommendations in this booklet.Critical points that divers should consider are:a) Dive within your limits.Build your experience gradually.b) Develop your diving skills in the company of other moreexperienced divers.c) Practice the basic skills until you are faultless, and then keepin practice.d) Plan and equip yourself correctly for the dive.e) Maintain constant vigilance whilst involved in divingactivities and be ready to act quickly as soon as things startto go astray.f) Ensure that equipment is fully and correctly serviced (bothdiving and boating).If you are unfortunate enough to be involved in an incident thenplease pass your experience on to others by completing and returning aBS-AC Incident Report form. This form is available from Brian DeLuce(Diving Officer). Your confidentiality is assured; we are very careful towithhold information that would identify individuals.I hope that this season is a good one for everyone - be safe andhave fun.________________________________________________________________Further information________________________________________________________________The 2004 incident report has just been published and is available to all fromthe BSAC web site via the following address: www.bsac.org/techserv/________________________________________________________________Preparation and cooking1) First, make the salsa: Warm a large non-stick frying pan over a highheat and add the chorizo slices. Fry for 2 mins, or until the oil isreleased.2) Add the onion and cook for a further 2-3 mins. Stir in the tomatoes,fennel and wine.3) Cook for a further 4-5 mins or until the wine has evaporated – Seasonwith freshly ground black pepper.4) Spoon the salsa into a serving dish and keep warm. Wipe the fryingpan clean with some kitchen paper.5) Dry the scallops by patting with kitchen paper.6) Return the pan to the heat. When hot, add the scallops and cook forabout 1 min on each side, or until golden.7) Serve immediatley, with the hot salsa and wedges of spanish stylePan Gellego bread.Member Advert for: Alan DunsterGENUINE“PORT-HOLE ”CLOCKSIDEAL FOR CLUBS, PUBS, RETIREMENTS ETC.Contact: Alan Dunster for more information