Synopses & Reviews
Finally, a seafood cookbook devoted to New England's most prized and valuable shellfish-scallops-is finally here Scallop foodies Elaine and Karin A. Tammi, a mother/daughter team, have written a cookbook about the scallop fishery that weaves together some of the best recipes in New England with interviews from Nantucket bay scallop fishermen, marine scientists, world-renowned chefs, shuckers, and sea scallopers. Cooking icon Julia Child remarked in a letter to Elaine, You have done a wonderful bit of research and it should be known.The authors provide an exciting range of recipe categories, from fusion and contemporary French to Mediterranean and Asian, encompassing appetizers, cold salads with warm dressings, and baked, broiled, grilled, sauteed, stir-fried, and tempura scallop recipes. These tantalizing dishes are accompanied by easy-to-identify symbols indicating which meals can be prepared in thirty minutes or less and those containing fewer than six ingredients.Fishing is the riskiest profession in the world and many trawlers have been lost at sea. A portion of the funds from the sale of this cookbook will be donated to the Fisherman's Emergency Relief Fund in New Bedford, Massachusetts.
This compendium of scallop information offers biological facts and scores of recipes. The New England seafood industry--past and present--is also discussed.