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​"The freshest scallops we've ever had!"

Did you know........

Scallops are rich in omega-3 fatty acids, healthy fats that can balance your cholesterol levels, reducing your heart disease risk.  The high magnesium content in scallops can contribute to heart health as well.  This mineral helps relax blood vessels, which can lower your blood pressure and improve circulation!  Webmd

Classic Cracker Covered Pan Fried Scallops with tartar sauce

One pound of scallops, rinsed, hinges removed and patted dry

Two sleeves of Ritz crackers, crushed in a large plastic baggie

Butter, loads of it or if being good, olive oil

Two eggs, whisked

Tartar sauce: Mix one cup mayo,1/2 cup sweet relish drained and one tsp dried dill

Heat a cast iron skillet to medium, add in several tablespoons of butter (or your favorite oil) so you have the bottom of skillet well coated, maybe 1/4 inch of butter melted. 

Dip scallops in egg, shake in cracker crumb baggie and put in heated pan.  Turn when golden brown, cook both sides and serve immediately with tartar sauce mix.

Great Lady's* Baked Scallops

Two cups scallops

2/3 cup half and half or cream

1 cup of crushed crackers

1/2 cup soft bread crumbs

dash celery salt and pepper


Mix celery salt, pepper, crackers and bread crumbs together. Place half of scallops in buttered baking dish, top with half of bread crumb mixture, repeat. Pour half and half/cream over layers and dot with butter.  Bake at 350 uncovered for 30 minutes.

*F/V Three Son's Captain Cam's grandmother

Scallops on linguine

1 lb scallops

8-10 plum tomatoes

1 pkg frozen or 1/2# fresh snow peas

1 bottle clam juice

3/4 cup flour

1/2 tsp paprika

1 tsp ground ginger

1 tbl dried tarragon

1# linguine, cooked, drained

Combine flour, paprika, ginger and tarragon in large bowl. Coat scallops with flour mix. Saute scallops in oil or butter in a large, med heat fry pan until golden brown. Return scallops to lour mix and pour clam juice into pan.  Add tomatoes, sliced, peas and scallops with all the flour. Cook til tender crisp and serve over linguine. recipe via old cookbook