by John Dory | Dec 9, 2021 | Recipes, Vintage Recipes
Couquilles St. Jacques Al’Ail 1 1/2 lbs scallops1 tbsp lemon juicesalt & pepper to taste1/2 cup seasoned flour, salt & pepper or your favorite blend3/4 cup vegetable oil3 shallots, finely chopped3 cloves garlic, finely chopped1/4 tsp dried basil3 tbsp...
by John Dory | Oct 27, 2021 | Recipes
Eventide Fish (and Scallop) Chowder 1 teaspoon black peppercorns1 pound boneless (skinless cod fillet, about 1-inch thick)Kosher salt1 pound sea scallops (or use more cod, some hake or another firm fish)2 tablespoons unsalted butter1 medium white or yellow onion...
by John Dory | Oct 27, 2021 | Recipes
Scallop Bourride (Provencal Scallop Stew with Aioli 2 cups fish stockLarge pinch saffron threads12 thin slices baguette1 ½ cups extra virgin olive oil6 large cloves garlic1 large eggJuice of 1 lemonSaltCayenne or espelette pepper1 medium fennel bulb1 cup finely...
by John Dory | Sep 8, 2021 | Recipes
Recipe: Nancy Oakes at bonappetit.com Lobster and Shrimp Cioppino STEW BASE:2 1 1/2 pound live lobsters2 pounds uncooked large shrimp with shells1 1/4 cups olive oil2 medium onions (chopped)1 cup chopped celery1 cup chopped fresh fennel bulb12 Garlic Cloves (peeled,...
by John Dory | Mar 6, 2018 | Articles
In shore Maine scallop season is coming to an end, so we figured we would shed some light on these sweet, jewels of the sea. Scallops are far more resourceful than one may think. Firstly, did you know that they have the ability to swim? Youtube it, it’s adorable! The...
