Fresh Bay Scallops and Oysters

Tis' The Season for Scallops

Martha's Vineyard Bay Scallops are a delicacy. They are tiny, sweet, translucent and pearly. These little morsels are very labor intensive, to harvest, shuck, rinse and pack. But luckily for the cook they are very easy to prepare. They are often served as a first course on the island in a variety of ways, on skewers with just a hint of lemon, in rich soups, or classic coquilles St. Jacques, or as ceviche. Some old timers even do a "scalloped" casserole of scallops as a traditional side dish.

Bay Scallops - Slow Cooker to Perfection

My favorite way to use these special little scallops is to cook them in my slow cooker. Yes, you read that correctly, tiny bay scallops are perfect every time in the slow cooker. They don't overcook and toughen, they stay moist and tender, they soak up the butter and other seasonings, and the slow cooker keeps them at the perfect temperature until serving time. I simply spoon them directly from the slow cooker into scallop shells and sprinkle with a bit of freshly ground white pepper and chopped sage and hand them out to all the guests who are standing around in the kitchen waiting for dinner to be served.

Photo: NOAA, National Marine Fisheries Historic Image Collection

Oysters - Keep It Simple

Local oysters are also delicious for the holidays as an appetizer or alongside the main courses. Katama oysters are especially wonderful as a starter. I order many varieties, shuck them and lay them out on ice, garnished with lemon wedges, homemade tarragon vinegar, several types of hot sauce, and everyone helps themselves. I like serving a really cold French Vouvray with them

^{Recipes to Enjoy}

^{Slow Cooker Scallops}

Set the slow cooker on highest setting. Add the butter, lemon and garlic, and cook for 30 to 40 minutes. Add the scallops,stir gently to cover them with the melted butter, cover and cook for an additional 30 to 40 minutes. Turn the cooker down to the lowest setting until serving time. Spoon the scallops into scallop shells or small ramekins. Sprinkle with sea salt, freshly ground white pepper, and a little fresh sage.

^{Oysters on the Half Shell with Fresh Kale}

Slowly sauté the diced bacon in a deep and heavy skillet until very crisp. Remove the bacon with a slotted spoon. Add the jullienned kale and sauté until dark green and slightly limp in the bacon fat. Add the bacon back to the kale. Add the vinegar. Spoon the hot kale onto the oysters in their shells. Top with freshly ground pepper and serve.

Written by Dinah Corley. Dinah Corley is a Cordon Bleu chef and celebrated hostess of cooking classes on Martha's Vineyard. Dinah Corley Cooks is a unique cooking school tailored to the island, arranged around its seasons, its crops, its special moments.Visit her online at http://www.dinahcorleycooks.com.

Stop by The Net Result for the freshest ingredients. http://www.mvseafood.com