Shucking Treats from Island Waters

Bay scallops, the filet mignon of shellfish , were once an important species for commercial fishermen from Cape Cod clear south to New Jersey. Today, their  range is much reduced - the only places where they are still harvested in any numbers are Martha's Vineyard and Nantucket.

A Treat From the Sea
Scallop season generally runs from November through the heart of winter.  This year, the low water temperatures have gifted Martha's Vineyard with a two-week headstart on the traditional season.  A hardy fleet of commercial fishermen works the ponds and coastal inlets of Martha's Vineyard in sturdy working boats, dragging nets full of scallops from the bottom and swiftly sorting them on culling boards, throwing the undersized shellfish back and keeping the mature ones. But if you're up early enough you might also see folks scalloping along the shore, dressed in high boots and heavy sweaters.  Still, it's cold, hard work.

Shucking Scallops 101

Harvesting The Bay Scallop, A Rare Delicacy
Scallops are short-lived creatures, living just under two years, which means they're only harvestable for a single season. Still, Island town laws prevent fishermen from going out for scallops when the temperature falls below 28 degrees Fahrenheit, because exposure to the cold air can kill the immature shellfish before they can be thrown back.

Shucking Scallops Does Have Its Rewards
Gourmet treats they may be, but ease of preparation makes the scallop every cook's best friend. By the time scallops reach the fish market or restaurant table, the work of shucking them has already been done. Anyone who's spent a few tedious hours shucking scallops knows that for a delicious protein boost, you can flick that morsel of muscle straight into your mouth for the freshest bit of sushi anywhere.

Sweet, Succulent, So Keep It Simple, Scallops
Need scallop recipes? We'd suggest that with a food this tasty, the less fuss, the better. Scallops make great hors d'oeuvres  simply speared with toothpicks and broiled briefly in the oven. For a main dish, sauté in a bit of white wine and butter, serve, and enjoy your taste of the Vineyard. Island chef Dinah Corley offers one of her favorite ways to prepare Vineyard scallops in Vineyard Seafood Recipes.
 

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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.

Recipe by Dinah Corley

Article By Nis Kildegaard