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Recipe Ideas for Farmed Sea Scallops the Whole Story

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Recipe Ideas for Farmed Sea Scallops the Whole Story Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipie Ideas for Farmed Sea Scallops: The Whole Story Copyright © 2020 Marsden Brewer ISBN: 978-0-9802177-8-0 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author, except by a reviewer, who may quote brief passages in review. Printed in the United States of America Table of Contents Foreword ..................................................................................................1 Handling Scallops ...........................................................................5 Petites—The Smallest ................................................................11 Butter-Braised PenBay “Popcorn” ....................................... 13 Steam shucking .............................................................................. 14 Amuse-bouche ..................................................................................15 Medium Size ..........................................................................................17 Spain ............................................................................................... 19 Manchego Scallops ................................................................... 19 Portugal ...................................................................................... 19 Port Scallops ......................................................................................19 Italy ............................................................................................... 20 Venetian Crudo Style .................................................................21 France ............................................................................................21 Coquilles St.-Jacques ..................................................................21 Scallops in Champagne Butter Sauce ........................................ 23 Greece ........................................................................................... 24 Oil and Vinegar Dressing .......................................................... 24 The Middle East ........................................................................ 24 Scallops with Hummus ............................................................. 24 Turkey ........................................................................................... 24 Lebanon .........................................................................................25 Scallop-Stuffed Artichokes .........................................................25 Larger Scallops ...............................................................................27 Mains and Soups ............................................................................. 29 Italy ............................................................................................... 29 Principessa con Bucatini ........................................................... 29 Greece ............................................................................................31 Greek Macaroni and Cheese ......................................................31 Wales ............................................................................................. 32 Queen Scallop Mash ................................................................. 32 Ireland ...........................................................................................33 Scallop Pie ................................................................................. 33 Scotland ...................................................................................... 33 Scottish Scallop Pie ................................................................... 33 Australia, Tasmania, and New Zealand ............................ 33 Scallop Pie ................................................................................. 33 New England .............................................................................35 Stuffies ........................................................................................35 Ritzy Scallop Pie ........................................................................35 Clam Fry Scallops ......................................................................37 Scallop Chowder ....................................................................... 39 Scallop Stew .............................................................................. 39 Scallop Parsnip Bisque ...............................................................41 Norway ...........................................................................................41 Fiskesuppe .................................................................................41 Blomkalsuppe ........................................................................... 42 Asian-inspired ................................................................................. 43 Japanese Soba ............................................................................ 44 Scallops in Noodle Nests............................................................47 Grilled Scallops ..........................................................................51 Umami Pairs ............................................................................... 53 Paella ......................................................................................... 53 Lobster and Scallop Risotto .......................................................55 Scallop and Lobster Mac 'n' Cheese ......................................... 56 Gluten-free Lobster and Scallop Mac 'n' Cheese ........................57 Better Bouillabaisse ....................................................................59 Kelp Stir Fry ...............................................................................61 Dolmades .................................................................................. 63 Umami Dust ............................................................................. 63 Not Quite Hollandaise .............................................................. 64 Simple Scallops on Seaweed .......................................................65 Scallop Lobster Cakes ................................................................67 Persian Eggs and Scallops ......................................................... 69 Scallop-stuffed Mushroom Caps ............................................... 70 Simple Scallop Dip .....................................................................71 Scallops on Polenta ................................................................... 72 Scallops Rockefeller ...................................................................75 Scallop Tacos ............................................................................. 76 Vietnamese Noodle Salad Bowl .................................................77 Maine Coast Sea Vegetables .......................................................81 Beet-pickled Eggs and Friends ...................................................81 Cairo Kushari ............................................................................ 83 Better in Butter ..........................................................................85 Scallop Roe Caviar .................................................................... 86 Scallop or Caviar Toast ............................................................. 86 Reduced Cream Sauce .............................................................. 86 The Next Step ......................................................................................87 Flavor Tips from the Chef .................................................... 89 Further Notes....................................................................................93 Handling Scallops ....................................................................... 93 Individual Quick Freezing at Home .....................................95 Wild vs. Farmed .............................................................................. 96 The Future of Aquaculture .....................................................97 About the Authors ......................................................................101 Acknowledgments ....................................................................... 105 Recipe Ideas for Farmed Sea Scallops Foreword ver since I was a little boy I’ve been fascinated with the taste of place. E I’ll credit this interest to Euell Gibbons, the great forager, author, and TV personality. A wild man in his own rite, he had an instinctive ability to find all things delicious underfoot wherever his paces fell. This required an intimate knowledge of a place, its ecosystems, seasons, and migrations. As such, though his pursuit may have been dinner, he was celebrating the environment and our ability to live deliciously within it. In recent years, we the eaters have become increasingly aware of the impacts that our pursuit of food has had on the environment. And the result is that sustainability is now a fundamental ingredient in mod- ern cuisine. Chefs, such as Alice Waters of Chez Panisse, have led this charge through a dedication to quality ingredients and shifted our focus towards producers who work in harmony
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