Scallop Recipes
What a week for our wild, local SCALLOPS! Our Scallops are from Block Island Sound and have a sweet, rich taste. Scallops are generally less susceptible to contamination than other shellfish, primarily because normally only the well-guarded adductor muscle is eaten, so they are one of the safest seafoods to eat raw. Or, try this warming recipe for this long, cool weekend.
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Sea Scallops are the largest commercially available scallops and have a sweet, rich taste. They're among the safest seafoods to eat raw, because they're less susceptible to contamination than other shellfish, mostly because normally only the well-guarded adductor muscle is eaten. Cooking tips: Though they may be large, Sea Scallops still cook quickly. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill. Or try this light, warming, delicious dish.
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Always caught locally and never frozen or treated, our Scallops are abundant and delicious, the freshest and highest quality you'll ever get. "Day Boat" means that these Scallops were brought to shore the same day they were caught. This allows us to sell them to you unfrozen and untreated, or "dry." (Often, Scallops are "wet" or "treated" which means they've been soaked in a bath of phosphates to preserve them and add water weight.) Our methods ensure the freshest and most delicious Scallops possible!
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Here's a great way to enjoy our scallops, courtesy of our friend Christopher Rossi.
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Keep it simple with this Seared Scallops recipe—you can use even fewer ingredients, if you'd like, but these flavors complement the Scallops beautifully.
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Scallops are delicious and versatile, and will work in any number of preparations! However, we like to keep it simple, to let the natural taste of the scallops shine. Here's a simple recipe with some unique flavor combinations!
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I'd like to tell you about our bounty of beautiful, wild, local POND SCALLOPS from Cape Cod estuaries. Much smaller than their counterparts from the sea, Pond or Bay Scallops have a sweet, mild taste that many say is the best in the world. They're hard to find and there are a lot of fishing restrictions—so they're a little pricey, but once you try them, you'll know why!
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The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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Deja Hart of Newport Cooks making Grilled Scallop-Pesto Pizza
The seventh in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
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The third in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
Read MoreTry this easy recipe with just a few ingredients, to let the flavor of the scallop shine!
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Check out these tips from Food52. Click here for the full article and their grapefruit and chili glaze recipe.
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This recipe is courtesy of our very own David Mullaney.
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Our fresh, local, small Block Island Sound sea scallops are great for holiday gatherings! Try this classic Bacon-Wrapped Scallops recipe from Primal Palate (spoiler alert: they add paprika!).
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Scallops are a great source of protein and are naturally low in fat. They are also a micronutrient and trace mineral powerhouse! Scallops are best baked, broiled, or sautéed. They cook up quickly, so be sure to not overcook them! They are also one of the safest types of seafood to eat raw, because the part of the scallop that we eat is highly guarded from contamination. Try this recipe, which includes a good tutorial on searing them.
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Our local, wild, sustainable SMALL SEA SCALLOPS are a delightful, delicious delicacy!Sea scallops are a great source of protein and are low in fat. One serving contains all the vitamin B12 you'll need for the day, and then some! They're also a great bioavailable source of essential micronutrients iodine, phosphorus, selenium, and choline. They also contain a fair amount of zinc, magnesium, and potassium. Our scallops are always fresh and untreated. Beware of imitations!
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Block Island Scallops as prepared by our friend Colleen Zeitz: "They were delicious! I pan fried them and then drizzled them with garlic scape and tarragon butter."
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Scallops from The Local Catch with Simmons Farm bacon, Wishingstone Farm bok choy, and pasta
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from Chrissy Teck of The Hudson Street Deli
These fresh local scallops were marinaded in butter and honey mustard with fresh garlic and crushed red chili pepper, and then pan-fried.
