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Sustainability is a fundamental ingredient of today’s cuisine and author Marsden Brewer is an innovator who has farmed sea scallops for two decades and created the model for harvesting whole farmed sea scallops year-round in ways that protect the natural ecosystem and enhance his third-generation lobster business. Because of the tide of abuse and missteps that have happened to wild-caught fisheries and fish farming worldwide, Marsden is proving he can do it right using responsible, no-waste methods that celebrate the environment and our ability to live within it. Whole sea scallops are now farmed and harvested on both coasts.
This is the guide to how and why sea scallops are farmed sustainably and a cookbook for how to steam, shuck and prepare the whole scallop using quality produce and ingredients in traditional recipes from around the world. Marnie Crowell has learned authentic regional ways to prepare, present, and eat Maine seafood and has traveled extensively collecting seafood recipes from around the globe. She includes 50 recipes for farmed whole sea scallops—pies, soups, chowders, and stews, pastas, risotto, paella and bouillabaisse—recipes from Spain/Portugal, Italy, France, Greece, Turkey, Lebanon, and Japan.
The foreword is by Barton Seaver, award-winning chef from DC and one of the world’s leading sustainable seafood experts and educators. He has an extensive resume highlighting his culinary accomplishments and he is founder of Coastal Culinary Academy and author of 7 seafood-centric books.
List of contents
Foreword
Introduction
Butter-Braised PenBay “Popcorn”
Steam-shucking
Amuse-bouche
Medium Size
Mediterranean Sea
Western Mediterranean
Spain
Manchego Scallops
Portugal
Port Scallops
Italy
Venetian Crudo-Style
France
Coquilles St.-Jacques
Scallops in Champagne Butter Sauce
Eastern Mediterranean
Greece
Oil and Vinegar Dressing
The Middle East
Scallops with Hummus
Turkey
Lebanon
Scallop-stuffed Artichokes
Larger Scallops
Comfort Food
Mains and Soups
Italy
Principessa con Bucatini
Greece
Greek Macaroni and Cheese
British Coast, Scotland, Ireland, and Wales
Welsh Queen Scallop Mash
Irish Scallop Pie
Scottish Scallop Pie
Mainland Australia, Tasmania, and New Zealand
Scallop Pie
New England and Canada
Stuffies
Ritzy Scallop Pie
Clam Fry Scallops
Clam Shack Whole Scallops
Easy Scallop Bake
Scallop Chowder
Scallop Stew
Scallop-Parsnip Bisque
Norway
FiskesuppeBlomkalsuppeAsian-inspired
Japanese Soba
Scallops in Noodle Nests
Grilled Scallops
Umami Pairs
Paella
Lobster and Scallop Risotto
Scallop and Lobster Mac ’n’ Cheese
Gluten-free Lobster and Scallop Mac ’n’ Cheese
Better Bouillabaisse
Kelp Stir-Fry
Dolmades
Not Quite Hollandaise
Simple Scallops on Seaweed
Scallop-Lobster Cakes
Persian Eggs and Scallops
Scallop-stuffed Mushroom Caps
Simple Scallop Dip
Scallops Rockefeller
Scallop Tacos
Vietnamese Noodle Salad Bowl
Beet-pickled Eggs and Friends
Cairo
KoshariBetter in Butter
Scallop Roe Caviar
Maine Tasting Center
Scallop Roe Bisque
Scallops with Roe Butter and Hasty Pudding
Scallop Mantle Chowder
Saffron Creamed Scallops
Scallop Roe Pâté
Fried Scallop Mantles
Sprouts and Scallops
The Next Step
Flavor Tips from the Chefs
More Chef Tips
El El Frijoles
NigiriMix and Match
Iced Tea Mussels
European-style Mussels
Clam Fritters
Grammy Beal’s Soft-Shell Clam Chowder
Grammy Beal’s Biscuits
Abby’s Fried Oysters
Further Notes
Handling Scallops
Freezing Scallops
Individual Quick Freezing at Home
Wild versus Farmed
The Future of Aquaculture—The Vision
Acknowledgments
About the Authors
About the author
Marnie Reed Crowell is a natural history writer with a masters degree in biology. Marnie’s books include
Greener Pastures: In Praise of Traditional Country Living (Funk & Wagnalls),
Great Blue: Odyssey of a Heron (Times Books),
Flycasting for Everyone (Stackpole), and
The Heron Witch (Green Writers Press). Her articles appear in numerous magazines such as
DownEast,
Redbook,
Reader’s Digest,
Working Waterfront, and
Audubon.
Marsden Brewer has for the past two decades focused on figuring out how to make farming scallops work for Maine. He is a third-generation Maine fisherman and has been fishing all his life, whether it’s what he calls low water urchining, scalloping, or offshore ground fishing, shrimping, and lobstering. A former member of the Department of Marine Resources Advisory Council, Marsden served as selectman for the town of Stonington for six years and so has his wife Donna. She is currently a Stonington selectman while running Red Barn Farm, their retail shop featuring scallops, lobsters, and their farm products. With his son, Bob, Marsden now farms sea scallops. See www.penbayfarmedscallops.com.
