Meaty Dense Fish, Flaky White Fish
Kate Masury
BAKED BLACKFISH IN HERBED BUTTER
Flatfish, Flaky White Fish
Kate Masury
LEMONGRASS AND GINGER DRESSED BOK CHOY WITH ...
Medium Flavored Fish, Whole Fish
Kate Masury
GRILLED WHOLE SCUP WITH SUMMER VEGETABLES
Whole Fish, Flatfish
Kate Masury
BAKED FLOUNDER WITH PANKO BREADCRUMBS
Whole Fish, Unique Fish, Medium Flavored Fish
Kate Masury
SALT CURED RHODE ISLAND BUTTERFISH

Sea Scallops

, ,

Summer Seafood Grilling Menu

, ,

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 40 min
Serves: 5

Ingredients
For the streamers:
· 1 cup water
· 1 ½ cups beer
· 2 scallions, chopped
· 1 bay leaf
· ½ stalk celery
· Black pepper
· 2-4 lbs steamer clams
· Melted butter


For the grilled cod:
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon oregano
· 1 teaspoon thyme
· 1 teaspoon cayenne
· 1 teaspoon celery seed
· 1 teaspoon salt 
· 1 teaspoon black pepper
· 1 teaspoon all spice (optional)
· 1 teaspoon ground cloves (optional)
· 1 lb cod 
· 3 tablespoons olive oil

For the scallops:
· 1 lb scallops
· 1 tablespoon butter
· 1 teaspoon Old Bay
· Pinch of salt
· Black pepper, to taste
· 1 teaspoon garlic powder 


Directions
For the steamers:

Add water, beer, scallions, bay leaf, celery and black pepper in a pot and bring to a boil. Add steamer clams and cook until they open (7-10 minutes). Discard unopened clams. Strain broth and reserve for rinsing shucked clams. Serve with melted butter. 

For the grilled cod:

Preheat grill to medium-high heat. Clean and oil grates. 

Make a spice blend with paprika, garlic, onion, oregano, thyme, cayenne, celery, salt and pepper and you can add all spice or cloves if you choose. Lather fish lightly in a little olive oil and dredge in spice blend. 

Grill skin side down on medium-high indirect heat for 4 to 5 minutes and flip fish, cook for another 3 to 4 minutes till the fish just barley becomes flaky.

Fish will not stick to the grill grates if it is cooked enough - if the fish is sticking let it cook a little longer before flipping.

For the scallops:

Melt a tablespoon of butter in a pan. Sprinkle scallops with Old Bay, salt, pepper and a little garlic powder. Make sure skillet is hot, add scallops. Sear scallops on one side, flip and sear another 1-2 minutes on the other side. Serve hot.


Serve this seafood dinner with grilled corn, caprese salad and sautéed peppers.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Arugula Salad with Scallops, Peaches, and Corn

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes
Serves: 4

Ingredients
· 1 lb local MA sea scallops
· 2 tablespoons olive oil, divided
· 1 tablespoon lemon juice
· 1/4 teaspoon salt
· 2 ears of fresh sweet corn, shucked
· 3 large peaches, halved and pitted
· 8 ounces arugula
· 1/2 cup balsamic vinaigrette dressing


Directions
Dry the scallops, then toss with 1 tbsp of the olive oil, the lemon juice, and the salt. Set aside in the fridge.

Heat a grill (regular grates or griddle top) to medium-high heat. Brush the remaining olive oil over the corn and peach halves. Place the corn and peaches on the grill and cook for about 7-8 minutes total, flipping halfway through. When done, set aside on a plate.

Place the scallops on the grill. Grill for 2-3 minutes per side. Remove to a plate.

Divide the arugula between 4 plates. Remove the corn kernels from the cob and chop the peaches, then add both to the salad. Place the scallops on top. Drizzle with balsamic vinaigrette. 

Enjoy alone or alongside fresh bread.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

,

Quahog & Sea Scallop Chowder

,

This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 1 hour
Serves: 6-8

Ingredients
For the clam broth:
· 15-20 quahogs
· 5 cups of water
For the chowder base:
· 2 sweet onions
· 3 medium potatoes, chopped
· 6 pieces of bacon, chopped
· 1 lb sea scallops, quartered
· 4 tablespoons unsalted butter
· 6 cups (roughly) of clam broth
· 2 cups half and half or heavy cream
· 15-20 quahogs from the clam broth (chopped)
· 2 sprigs of rosemary
· salt, to taste
· black pepper, to taste
For the roux:
· 4 tablespoons unsalted butter
· 1/4 cup clam broth
· 1/4 cup flour


Directions
This chowder is a 5 step process- but can be made as quickly or as slowly as you’d like (days if you’d prefer to prep on the weekends).

Step 1 - For the clam broth:

Place quahogs in 5 cups water in a large pan (same one you will use for the chowder). Boil on the stove for around 10 minutes, or until clam shells open. As clams open, remove from pot and place meat in a bowl. Discard the shells after all quahogs have been removed. Let the broth sit for 20-30 minutes to settle all the fine particles. After it settles, pour liquid in a container and set aside for future use.  You can strain the liquid as you pour or you can leave the last bit of liquid with particles in the pan so they do not make its way into the chowder. While the clam broth is brewing chop your onions, potatoes, bacon and quarter your scallops. 

Step 2: 

Place chopped bacon in the pot to fry - rendering the fat . Once bacon is cooked add 4 tablespoons of unsalted butter to the pan. Add chopped onion and let onion soften. Once the onion is cooked, add rosemary sprigs and add 6 cups of clam broth. Turn temperature up so it is a rolling boil and add potatoes. Cook for 15 minutes, or until the potatoes are cooked. 

Step 3: 

Pan fry the quartered scallops so they are almost done ( 1-2 minutes, as scallops cook quickly) - and set aside with the clams. 

Step 4: 

While the potatoes are cooking, in a separate pan cook the roux. Place the unsalted butter and clam broth in the pan to boil. Once boiling add flour and whisk until thickened. Turn heat off and allow roux to sit while the potatoes finish. 

Step 5: 

Once potatoes are finished cooking. Whisk the roux base into the pot. Add 2 cups half and half and continue mixing. Chowder should start to thicken. Add the clams and scallops to the chowder and allow the chowder to simmer and develop flavor while thickening. Salt and pepper to taste. Enjoy.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Baked Sea Scallops

This recipe is from Abigail Rose as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 30 minutes
Serves: 2-4

Ingredients
· 1 lb sea scallops
· 2 tablespoons white cooking wine
· +/- 8 Ritz crackers
· 2 tablespoons salted butter
· salt, to taste
· black pepper, to taste
· lemon wedges


Directions
Preheat oven to 380 degrees F.

Place scallops in a shallow baking dish. Add white cooking wine (roughly 2 TBS) I typically eyeball the white wine so it is visibly on the bottom of the entire baking dish. Add 2 TBS of softened butter to the top of the scallops - we opted for chive compound butter this time. Crush Ritz crackers until the entire surface of the scallops are covered. Place in oven & bake for 25 min. 

Add salt and pepper to taste. Serve with lemon wedges.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Fried Sage Seared Scallops

This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Serves: 4-6

Ingredients
· 2 tablespoons extra virgin olive oil
· 10-15 sage leaves
· 3/4 lb sea scallops, patted very dry, tough side muscle removed
· 1 tablespoon salted butter
· sea salt
· ground black pepper


For serving (optional):
· lemon wedges


Directions
1. Add olive oil to a large skillet over medium heat. When hot, add sage leaves and pan fry for 1—2 minutes until crispy. Remove from pan and set aside.

2. Sprinkle scallops with salt and pepper on both sides. Add scallops to the hot skillet (don’t crowd them!) over medium high heat and sauté another 1—2 minutes until desired doneness. Do not overcook.

3. Top scallops with crispy sage. Serve right away with lemon wedges.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

CRISPY SALT AND PEPPER SCALLOPS

Recipe courtesy of chef Joshua Riazi, the Genesis Center.

salt and pepper scallops.png

RECIPE

INGREDIENTS

  • 1 lb of Scallops

  • 1 cup of flour

  • a neutral oil such as sunflower oil, canola or vegetable oil

  • scallions chopped

  • 1 garlic cloves minced

  • fresh cilantro chopped

  • jalapeño sliced

  • salt

  • pepper

  • sugar

INSTRUCTIONS

Heat oil in pan. Flour scallops in bowl then and pan fry. Remove scallops from oil and place on plate with paper towels to remove excess oil. Drain pan. Add scallops back to pan and toss with sautéed scallion and garlic, fresh cilantro and jalapeño, and then dust liberally with a mix of equal parts salt, pepper, and sugar

SCALLOP CHOWDER

Recipe courtesy of chef Joshua Riazi, the Genesis Center

scallop chowder.png

RECIPE

INGREDIENTS

  • 1 lb of Scallops

  • 1 lb of fish cut into chunks or shrimp

  • 1 can of coconut milk

  • 2 cups of water

  • 2 cups of puréed tomato (or tomato sauce)

  • 1 tablespoon of yellow curry powder

  • 1 tablespoon blackening seasoning or old bay (both if you like spice)

  • 2 potatoes peeled and diced

  • 1 onion diced

  • 4 garlic cloves minced

  • a dash of sugar

  • salt and pepper to taste

  • 2 tablespoons of butter or olive oil

INSTRUCTIONS

Heat a pan over medium heat. Add butter or olive oil to pan and heat. Sweat vegetables till soft. Add liquids and seasonings and stir. Add potatoes and simmer until almost done. Add seafood and simmer for a few minutes till scallops turn opaque. Add salt and pepper to taste. Enjoy.