Recipe courtesy of my gourmet connection. Click the button below for this recipe.
GRILLED WHELK WITH KOMBU BEURRE BLANC, SAUTÉED BURDOCK AND CARROT
Recipe courtesy of great British chefs. Click the button below to access the recipe.
CRISPY SALT AND PEPPER SCALLOPS
Recipe courtesy of chef Joshua Riazi, the Genesis Center.
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
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.
COCONUT-CURRIED MUSSELS WITH GRILLED PINEAPPLE SALSA OVER RICE
Recipe courtesy of RI Sea Grant and William M. Davies, Jr. Career & Technical Center. Click the button below to access the recipe.
GRILLED POINT JUDITH SEA SCALLOPS AND BOSTON BIBB SALAD WITH CORN AND BACON
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
SUMMER CLAM SUCCOTASH ON GRILLED SOURDOUGH
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
CLINGSTONE LITTLENECKS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
STEAMED PERIWINKLES
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
2 lbs periwinkles, scrubbed and rinsed
1 cup white wine
2 tbsp finely chopped garlic (Tip: use a microplane)
7 sprigs fresh thyme
2 tbsp fresh parsley, separated into stalks and leaves
½ pound butter, cut into cubes
Salt to taste
1 lemon, cut into quarters
Several slices of crusty sourdough bread for serving
INSTRUCTIONS
Place a large saucepan over high heat on the stove. Mix periwinkles, wine, garlic, thyme, and parsley stalks in a bowl. Once the saucepan is extremely hot, add ingredients and cover. Steam for 2-3 minutes. Remove periwinkles using a slotted spoon and set aside. Lower heat to medium and reduce liquid to ¼ cup, Strain into a saucepan. Over extremely low heat, whisk in butter, a few cubes at a time, until emulsified. Finely chop parsley leaves and add to the saucepan. Season with salt. Place periwinkles in a shallow serving bowl. Pour butter sauce over periwinkles and serve with lemon wedges and crusty bread. Use a toothpick to scoop out the flesh from the shells.
You can also make this recipe with clams, littlenecks, whelks, shrimp, mussels, and lobster.
MANHATTAN CHOWDER WITH SLIPPER LIMPETS
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
¼ cup (about 5 strips) bacon, rind removed and cut into ½-inch cubes
1 small onion, diced into ½-inch cubes
2 garlic cloves, thinly sliced
2 15-ounce cans of clam juice (or 30 ounces of kelp broth; see recipe on page 20)
1 bay leaf
2 sprigs fresh thyme
1 pinch red chili flakes
⅓ cup celery, diced into ½-inch cubes
⅓ cup fennel, diced into ½-inch cubes
⅓ cup carrots, diced into ½-inch cubes
⅓ cup green bell pepper, diced into ½-inch cubes
1 14.5-ounce can diced tomatoes
1 large waxy potato, diced into ½-inch cubes
24 slipper limpets, washed, steamed, and shells discarded
Salt and pepper to taste
1 tablespoon parsley, finely chopped
INSTRUCTIONS
Render bacon in a heavy-bottomed pot over medium to low heat until golden brown. Add onions and garlic. Cook until soft and translucent, 3 to 4 minutes. Add clam juice, bay leaf, thyme, and chili flakes. Raise heat to medium. Bring soup to a simmer and add celery, fennel, carrots, bell pepper, and tomatoes. Return to a simmer and add potatoes. Cook for 15 minutes or until potatoes are tender. Add the steamed limpets and cook for 3 to 4 more minutes. Season to taste. Remove bay leaf and thyme sprigs. Pour into soup bowls and garnish with parsley.
This recipe can also be prepared with littlenecks, cherrystone clams, or a mild flavored fish.
FLUKE IN LEMON BRODETTO WITH SCALLOPS AND SQUASH
Recipe courtesy of NY Times Cooking. Click the button below to access the recipe.
THE ULTIMATE GUIDE TO NEW ENGLAND CHOWDER (12 RECIPES INCLUDED)
Recipes courtesy of Craig Fear at Fearless Eating. Click the button below to access the recipes.
HADDOCK AND CLAMS WITH WHITE WINE, POTATOES AND ESCAROLE
Recipe courtesy of Edible Rhody magazine. Click on the link below to access the recipe.
This recipe calls for a thick skin less boneless filet of haddock. You could also use pollock, hake, cod, or king whiting (the larger whiting) for this dish.