Twisted Scallops

Having been raised in Vermont, my formative, introductory years to seafood consisted of frozen stuffed clams (a.k.a. cardboard) and fish sticks (a.k.a. breaded cardboard). I'm sure we must have had fresh fish from the supermarket somewhere along the line, though most likely I wouldn't have eaten it.

It wasn't until my 20's, living on Cuttyhunk Island, that I developed a true appreciation for fresh seafood and my to-this-day love affair with various preparations.

My first big attempt was a disaster. Capitol D. I was cooking for a 20 crew construction team and some of the guys had braved the late November ocean chill and dug buckets of fresh clams. They wanted chowder. I'd never made chowder, had only eaten steamers a handful of times in my young life, but figured how hard could it be? A few spices, some water, some onion and potato. I was reminded to use the clam broth in the chowder, so sure, why not add that in too? Voila! Chowder!

HA!

Though I don't recall exactly what my process was in preparing this so-called chowder, I will never forget the sound of spoons scraping sand across the bottom of bowls, the looks on their faces as they studiously attempted to chew whole clams and swallow the gritty, clear broth. From the crowd of silent voices, one spoke up: "It doesn't taste bad but...you're supposed to remove the necks from the clams."

Duly noted. (I eventually married that kind man)

I felt terrible having disappointed them, and myself, BUT, anticipating a feast that day, the guys had also presented me with two milk crates of live lobsters to steam.  Impossible to mess up steamed lobster, right? Oh, IT SURE IS if you forget to remove the bands from the claws! Hundreds of dollars worth of lobster tasted exactly like rubber bands. Yum.

Lily digs Cuttyhunk Island

Since that time, I've learned much about preparing fresh seafood and continue to develop new flavor profiles (and my creamy clam chowder is divine, if I do say so myself). I serve one form or another of seafood at least twice a week.

Recently I served up a new dish that made me nearly groan with every bite: Seared Scallops with Spicy Coconut Sauce, served over fragrant Jasmine rice, and topped with candied walnuts. Mmmm...!

(and can you believe I DON'T use garlic in this?!)