Friday, November 10, 2006
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The Silver Palate Good Times Cookbook
by Julee Rosso and Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing
“Bay scallops are one of the greatest native American delicacies. The
anticipation for the opening of scallop season in autumn rivals that of the
springtime quest for shad roe. Great debates take place as to which East Coast
bay harbors the sweetest. The issue is further complicated by deep-ocean voices
that claim sea scallops are the sweetest of them all. Never ones to let regional
pride interfere with pure enjoyment, we think the fresher the sweeter, and like
to eat our scallops raw, popped from the shell, with a sprinkling of fresh lemon
Chefs and connoisseurs pursue both the Long Island bay scallop, where the season
runs from September 17 through the end of March, and the Nantucket Bay scallop,
where the season opens November 1 and runs to the end of March. During these
months the harbors and bays are jammed with boats and fishermen dredging for
scallops. A few brave souls even don wet suits and scan the chilly depths of the
ocean floor in search of these succulent jewels. Whatever the method, scalloping
is grueling work, making these bivalves an expensive and precious commodity.
There are all sorts of regulations governing the bay scallop industry. Fishing
temperatures, zones, and licenses, as well as size, age, and amounts of scallops
that can be gathered in a single day are all governed by specific laws. After
the scallops are dredged, sorted, and packed in bushels, they must be opened and
removed from the shell before being sold to fish markets or restaurants.
Nantucketers who are not professional fishermen enjoy a special treat: the month
of October is reserved for family scalloping only. Residents attired in old
clothing and waders, armed with rakes and rushers, tow bushel baskets affixed to
inner tubes to gather their shoreline harvests. The bushel basket is the family
limit, and from the head of the town harbor to the eel grasses of Madaket,
friends and family gather to share in the excitement of this pre-season bounty.”
Broiled Bay Scallops on the Half Shell
“A delicious appetizer, attractively presented and simple to prepare.”
Fresh bay scallops
Chopped fresh parsley
Freshly ground black pepper
1. Preheat broiler.
2. For each hors d’oeuvre, place 2 scallops in the center of a bay scallop
shell. Spoon 2 teaspoons vermouth, 1 teaspoon Pernod, and 2 teaspoons olive oil
over the scallops. Sprinkle with a little garlic, parsley, and pepper.
3. Place the shells on a baking sheet. Broil 6 inches from the heat just until
browned and cooked, about 3 minutes. Let cool slightly before serving,
in the shells.
Scallops with Vodka and Crème Fraîche
“Fresh bay scallops combined with northern accents of fresh dill, vodka,
and crème fraîche. Serve with toothpicks as an hors d’oeuvre or in individual
scallop shells as an entrée.”
8 appetizer or
4 main-course portions
1 pound bay scallops
3 tablespoons vodka
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh dill
3/4 cup crème fraîche
1. Toss the scallops with the vodka, lemon zest, and dill in a
bowl. Transfer to an au gratin dish large enough to hold the scallops in a
single layer. Spoon the crème fraîche over the scallops and sprinkle lightly
2. Refrigerate covered at least 3 hours but no longer than 24 hours.
3. Preheat broiler.
4. Broil the scallops 6 inches from the heat until the top is well browned and
the scallops are just cooked, 4 to 5 minutes. Serve immediately.
Featured Archive Recipes:
Emeril's Hot-Mayonnaise-Glazed Scallops
Smoked Salmon Tartare with Horseradish Cream
Index - Appetizer