Bill Bomster of Stonington, Conn., sells perfect sea scallops, uniquely sweet and fresh tasting. Bomster and his three sons bring back scallops from 10 to 12 day sails into the Atlantic and sell therm from their shop in Stonington. The scallops have become a cult item among seafood lovers at restaurants and markets along the east coast. The big difference is the way Bomster scallops are processed. Working in continuous shifts, the Bomster scallops are rinsed in seawater, vacuum packed and flash frozen within an hour after they are hauled out of the water. Most scallop operations use a “wet” process where the scallops are shelled, iced, treated with chemicals and bleached. The Bomster method produces a superior scallop. Yesterday. BSK and Lesley R. visited the Pawtucket Farmers Market housed in an old mill building (Pawtucket, R.I., is a gritty industrial town, the birthplace of America’s industrial revolution). The Market is thriving and offers a big variety of fresh greens, seafood and other good things. BSK and Lesley bought a variety of mushrooms (including delicious, seldom seen Poplars), salad greens and Bomster scallops, of course. The result was a dinner platter of gently sautéed scallops nestled on fresh greens gilded with very superior first pressing extra virgin Italian olive oil and surrounded by lush mushrooms. A big bowl of quinoa accompanied the dish. A wow. This was followed by ripe Robiolla and Pecorino cheeses, fig jam, Comice pears. White and red wine. Later in the evening, there was salted caramel gelato. A lengthy procession of culinary delights.
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