August 3rd, 2012 § 0 comments

HG loves scallops and eats them often since BSK is allergic to crustaceans (shrimp, lobster, crabs). Luckily, bivalves (oysters, clams, scallops) create no problem for the beautiful lady. BSK lustily indulges in all other sea creatures (with the exception of eels and Chinese jelly fish salad). The waters between Prince Edward Island and Nova Scotia contain superb sea scallops. BSK honors them in the kitchen by giving them a quick saute resulting in a crisp exterior and a lush, juicy interior. Last night BSK prepared two pounds of scallops flanked by steamed bok choy. Exquisite Maiko added to the festivities by preparing cold soba in mentsuyu broth. There were a host of toppings — slivers of egg crepes, scallions, cucumbers, nori, tomatoes, garlic scapes. Perfect summer dining.

The best scallops in the world are Nantucket Bay scallops. Unfortunately, the season is very short and when frozen these morsels quickly lose their flavor and texture. HG and BSK owned a Nantucket home many years ago. They had a friend, a Nantucket native (family had lived on that magic isle for countless generations). who often went scalloping. He once invited HG and BSK to enjoy his catch in the traditional Nantucket way — raw, straight from the shell, no seasoning. Unforgettable, tasty experience.

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