Sea Scallop Cookbook: The Whole Story of Farmed Scallops by Marnie Reed Crowell and Marsden Brewer

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  • ISBN 10 1684752450
  • ISBN 13 9781684752454
  • Published May 05 2026
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Down East Books

Publishers Text

No doubt as long as there have been hungry people and there have been scallops in all of the world’s oceans, people have come up with delicious ways to eat them. However, since the decline and subsequent management of our New England scallop fisheries, only the 4-inch or larger wild caught scallops have been available. An online search for scallop recipes will find a number of delicious ways to cook and eat what is often referred to as the meat?that big muscle called the adductor which holds the top and bottom shells together.

Now that sea farmers like Marsden and Bob Brewer are successfully raising sea scallops in the healthy Penobscot Bay ecosystem off the Stonington archipelago, we have a new option?whole sea scallops. This collection of recipe suggestions reflects food combinations that have been traditional around the world for many generations, but what’s YOUR style? Are you looking to get your kids to fall in love with whole scallops? Thread the scallops on skewers interwoven with bacon and grill. Scallop tacos? Sure. You really love Surf & Turf? Butter-braised little scallops are perfect companions for that grilled steak. Or give yourself the tasty comfort of an Alfredo-style pasta with whole farmed scallops.