At long last, a seafood cookbook devoted to New England's most prized
and valuable shellfish─scallops is finally here! With encouragement from
cooking icon Julia Child─"scallop foodies" Karin Tammi and Elaine
Tammi, a mother/daughter team, have written a cookbook about the
scallop fishery. Julia Child remarked in a note to Elaine, "You have done
a wonderful bit of research and it should be known. It's just a matter of getting it to the right people."
Scallops: A New England Coastal Cookbook is a one of a kind cookbook weaving together some of the best scallop recipes in New England with interviews from Nantucket bay scallop fishermen, marine scientists, world-renowned chefs, shuckers, and sea scallopers to provide an insider's view into these fisheries.
From the Maine coast to Cape Cod, highlighting New Bedford, an old whaling city, now the primary scallop port in the U.S., this cookbook provides delectable recipes. The recipes from award winning chefs, discuss the sustainability of the sea scallop fishery with NOAA scientists, feature Consumer-Supported Agriculture, and provide species information. This cookbook showcases scallops with vibrant color photographs (even underwater scallop photography from the Wood's Hole Oceanographic Institute). The foreword is written by James Beard winner Chef Chris Schlesinger owner/chef of the East Coast Grill & Raw Bar in Cambridge, MA.
The authors provide an exciting range of recipes from "Fusion," "Contemporary French," to "Mediterranean," and "Asian" including appetizers, cold salads with warm dressings, baked, broiled, grilled, fried, sautéed, stir-fry, poached and tempura scallop recipes. These tantalizing recipes are accompanied by easy-to-identify symbols indicating dishes that can be prepared in thirty minutes or less and those containing fewer than six ingredients.
This cookbook even pays homage to the importance of the Portuguese fishermen to the New England region by featuring traditional Portuguese recipes with a scallop twist and recounts the incredible story of the "Bust to Boom" saga of the U.S. Atlantic sea scallop fishery.
"For the past seven years New Bedford, MA, has been the number one fishing port in the United States for value landed because of the sea scallop harvest─with average annual landings of $314 million."─Dr. Kevin Stokesbury, Professor at, SMAST, Fairhaven, MA.
Fishing is the riskiest profession in the world and many trawlers have been lost at sea. A portion of the funds from the sale of this cookbook will be donated to the Fishermen's Emergency Relief Fund, in New Bedford, MA.
Here's what some of the New England's finest chefs had to say about their recipes in the cookbook, "Scallops are God's gift to chefs," quipped Chef Robert Davis, of Chatham, MA and its "All scallops all the time on our menus," said Chef Doug Buker of Fairhaven, MA. Chef Michael Melo, of New Bedford, states that scallops are truly "Nature's convenience food." Chef Schlesinger encouraged us to "Go for the big ones!" Famous swordfish captain, Linda Greenlaw, of The Perfect Storm, also includes her favorite scallop recipe.
Karin Tammi is a shellfish biologist who manages a Shellfish Hatchery at Roger Williams University, in Bristol, Rhode Island. She researched bay scallop restoration at the University of Rhode Island. She lives in Little Compton, Rhode Island.
Elaine Tammi enjoys living by the sea, in Sandwich, on Cape Cod, writing mysteries, reading and making scallop crafts. Elaine and Karin, have co-authored articles for Food Arts magazine and Coastal Living magazine.