Featured Cookbook

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1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

Book Description

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many others.

... (more)

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

Authors: Jean Kerr and Spencer Smith

Date: December 2006

ISBN: 0762741376

Publisher: Globe Pequot

Paperback

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In Old Boston Fare in Food and Pictures, historian and chef Jerome Rubin chronicled the culinary life of Boston in a photographic history of New England’s largest city and her people. The technique of “escalloping” is a classic preparation that usually involves cooking in a cream sauce and baking with a crumb topping. This is an adaptation of Rubin’s recipe for this traditional New England dish.

Serves 4

• 1 1/2 pints (3 cups) scallops

• 1 cup white wine

• 1 pound mushrooms, sliced

• 1 green pepper, coarsely chopped

• 1 small onion, finely chopped

• 4 tablespoons butter, divided

• 2 tablespoons flour

• 1 cup cream or whole milk

• Buttered bread crumbs

• 1/4 teaspoon paprika

1. Preheat the oven to 400 degrees F.

2. Poach the scallops in the wine for 3 minutes and reserve the liquid. Drain, cool, and cut the scallops in half horizontally.

3. Sauté the mushrooms, green pepper, and onion in 2 tablespoons of the butter until soft.

4. Make a white sauce by melting the remaining butter in a saucepan. When it’s melted, whisk in the flour and cook over low heat for 2 minutes. Gradually whisk in the cream or milk and the reserved scallop liquid.

5. Gently combine the scallops, vegetables, and sauce in a casserole dish. Top with the bread crumbs and paprika, and bake for 10 to 12 minutes or until golden brown and bubbling.

More From This Book:

1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

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