The first Monday in November is a date that gets every seafood lover’s mouth salivating.
It is opening day of bay scallop season.
These delicious morsels are only available during the winter months and the demand is always high for them. In the days leading up to the opener, scallopers ready their dredges, dig out their viewing boxes, and service their dive gear. (more…)
Bay scallops á là vodka with butternut squash and baby peas. (Credit: John Ross)
Four ways to celebrate scallop season
Give me my scallop shell of quiet,
My staff of faith to walk upon,
My scrip of joy, immortal diet,
My bottle of salvation,
My gown of glory, hope’s true gage,
And thus I’ll take my pilgrimage.
Excerpt, ‘The Passionate Man’s Pilgrimage’
by Sir Walter Raleigh (1552-1618)
After the farm stands wind down, the grapes are all in and the leaves have fallen, we begin a brand-new season every fall to breathe more life into the North Fork. The Peconic Bay scallop harvest begins the first Monday of November and stretches until March — or until the scallops run out.
Bay scallops are a chef’s dream to cook because they can be prepared so many ways, or not cooked at all. They test our imagination and the only rule is not to over-prepare them. Keep it simple enough to let their natural flavors shine through. Here are some fresh suggestions. (more…)