Marnie Reed Crowell: Sea Scallop Cookbook, Kartoniert / Broschiert

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No doubt as long as there have been hungry people and there have been scallops in all of the world's oceans, people have come up with delicious ways to eat them. However, since the decline and subsequent management of our New England scallop fisheries, only the 4-inch or larger wild caught scallops have been available. An online search for scallop recipes will find a number of delicious ways to cook and eat what is often referred to as the meat--that big muscle called the adductor which holds the top and bottom shells together.

Now that sea farmers like Marsden and Bob Brewer are successfully raising sea scallops in the healthy Penobscot Bay ecosystem off the Stonington archipelago, we have a new option--whole sea scallops. This collection of recipe suggestions reflects food combinations that have been traditional around the world for many generations, but what's YOUR style? Are you looking to get your kids to fall in love with whole scallops? Thread the scallops on skewers interwoven with bacon and grill. Scallop tacos? Sure. You really love Surf & Turf? Butter-braised little scallops are perfect companions for that grilled steak. Or give yourself the tasty comfort of an Alfredo-style pasta with whole farmed scallops.

When you cook your everyday family meals, think how you might substitute scallops for the protein. That opens up a whole new world of recipes. You will find that recipes that feel everyday to you help close any imagined gap between what is possible for chefs and for home cooks. The descriptions in this collection are not long, so you should have no trouble reading through and then assembling the ingredients before you launch into preparation. Taste, taste, and modify according to your own preferences.