Scallops Now, Scallops Forever

Photo courtesy of Blueacre.

There’s a terrific success story hidden in today’s email from Blueacre Seafood. It has to do with scallops. Not Alaska’s fishery, with which we’re pretty familiar here in the Pacific Northwest, but Atlantic sea scallops.

In the early 1990s, the fishery for Atlantic sea scallops in the northeastern U.S. was not sustainable – the population was near record lows. But today, the Atlantic sea scallop population is near record highs and the fishery operates at sustainable levels.

Turns out, it’s not only one of the most valuable fisheries in the United States, but it is also the most valuable wild scallop fishery in the world. The collaborative work of scallop fishermen, scientists, fishery managers, and environmentalists is responsible for this incredible turnaround.

The scallops at Blueacre were harvested off the Nantucket Light Ship and processed in Boston, then flown (fresh) to Seattle.

In celebration, Chef Kevin Davis and Blueacre’s chef de cuisine Richard Graham are offering seared jumbo scallop & Gulf shrimp duo with cauliflower, beluga lentils and a purée of cleriac, dressed with a dill beurre blanc. The $34 special runs through Sunday.

“Sea scallops (according to the Blueacre promotional mailing) have a sweet, rich taste that can be mild or briny. ” High quality scallops have an ivory translucence and should keep their shape. Cooked scallops are opaque white with a firm, lean texture.

“East Coast Dry Pack Scallops are considered by many to be one of the true delicacies left on the planet.” Also, this is the first Friday of Lent, so Graham wanted to do something special with seafood as well as lentils, a traditional food for Lent.