Heading to UNC-W
The 2011-2012 ended at 4:00 pm on Friday March 30th. It was very successful season with 3285.69 pounds landed. I’m heading to North Carolina to give a lecture on the history and future of the Nantucket bay scallop industry.
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Monday
Can’t wait to get out there. not sure where my first tow will be.
Snow
I had to shovel 3.7 inches of snow off of my boat so I could go out on Monday.
Over half way.
10 weeks, 50 days left in the 2011-2012 season. Next year already looks just as good if not even better than this year. There is quite a bit of seed out there in places that I haven’t fished in years.
Great Year so far and still going!
We’ve had an excellent 2011/2012 season. Coming in every day with our full limit.
International Seafood Show
The Nantucket Bay Scallop Company crew traveled to Boston in the middle of a nor’easter. The show is amazing, held at the Boston Convention Center it is a cornucopia of food from the sea. Lots of great ideas for Nantucket Bay Scallops, and great to meet some people with great products.
Bay Scallop Souffle
Nantucket Bay Scallop Souffle by Jacques Pepin
A delicious dish on a winter night. Don’t be intimidated if this is your first souffle, there are plenty of youtube videos on how to whip your egg whites. Perfect accompanied by a winter salad and white wine.
Yield: An 8-cup gratin dish, serves 4 to 6
For the bay scallops:
1lb. Nantucket Bay Scallops
3 Tbs butter
1/3 cup minced shallot
1/4 tsp salt
1/4 tsp freshy ground black pepper
2 Tbs finely chopped fresh chives
For the Souffle:
3 Tbs butter
4Tbs flour
1 1/2 cups milk
1/4 tsp salt
1/4 tsp freshly ground black pepper
Nutmeg, freshly ground, a large pinch
6 egg yolks
6 egg whites
4 to 5 ounces good aged cheddar cheese
2 ro 3 Tbs finely ground fresh bread crumbs
Getting Ready
Preheat the oven to 350°F. Cut several thin slices of cheddar cheese to use for decorating the gratin and coarsely grte the remainder (about 3 oz.), for a cup or so of grated cheddar.
Sauteing the bay scallops
Pat the scallops dry on paper towels. Melt the butter over high heat; stir in the shallots and cook for 1/2 minute to soften. Add the bay scallops all at once, toss well with the shallots, and saute over very high heat. let the bay scallops sear on one side for a very short time, they will cook as the souffle bakes in the oven.
Off the heat, sprinkle 1/4 teaspoon each of salt and pepper and the chopped chives over the scallops, toss to mix, then turn them with their liquid into the gratin dish, distributing them evenly. With a pastry brush, coat the sides of the gratin with the buttery juices.
Making the bechamel souffle base
Melt the butter in the saucepan over high heat, add the flour, and whisk together to form a roux. Cook for only 10 seconds or so, then pour in the milk, whisking and stirring to blend.
Bring the sauce to a boil, whisking continuously and occasionally clearing the sides of the pan. Season with 1/4 teaspoon each of salt and pepper, and a few gratings of nutmeg. Reduce the heat and cook for another minute or tow, still whisking, as it bubbles and thickens.
Finishing the souffle
With the bechamel at a gentle boil, add the yolks to the saucepan all at once and whisk vigorously to blend. Stirring continuously, heat the sauce until it just comes back to the boil, then remove from the heat.
Beat the egg whites until stiff and shiny in a large, perfectly clean bowlm by hand or with an electric mixer.
Scoop about one-third of the egg whites into the saucepan and whisk thoroughly and quickly into the warm sauce to loosen it. Immediately pour all the sauce over the beaten egg whites in the mixing bowl and begin folding together with the rubber spatula, at the same time sprinkling in the grated cheese. Continue folding until the souffle mixture is evenly blended.
Completing and decorating the Gratin
Pour all of the souffle over the scallops, smoothing the top with the spatula, filling the gratin dish in an even layer. Sprinkle the bread crumbs evenly over the top. Cut the cheddar cheese slices into diamonds or triangle shapes, about 1 to 2 inches long. Place the gratin dish on a cookie sheet and set in the preheated oven. Bake fore 25 or 30 minutes, until the souffle is puffy and the top is deeply colored. Serve immediately.
Post snowstorm
We are glad the new years storm is gone. Several days of high winds and low temperatures kept everyone form fishing as we can;t fish when it is below 28. We woke up to the first bay scallop fishing day of the new year and it was great. A beautiful sunrise over Madaket Harbor. A great start to 2010.
Happy New Year
Nantucket Bay Scallop is grateful for all you support in 2009. We look forward to a Nantucket Scallop filled 2010!
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