Harvested by Hand in the Frigid North Atlantic
Just recently I read some confusing and misleading information regarding diver scallops, and upon further discussion with some of our hotel staff, realized that many people do not understand much about why these scallops are special.
At Vernona we buy from a fish company called Browne Trading at Merrills Wharf in Portland, Maine. Browne Trading, specializes in pristinely fresh seafood from all over the world, and particularly the US northeastern Atlantic. The owner of this company, Rod Mitchell, is a pioneer in the industry of fresh domestic seafood, and diver scallops are a good example of this.
Rod first pioneered the concept of diver scallops in the late ‘80s for the late great chef Jean-Louis Palladin, and it has been a benchmark of the scallop industry every since. The “diver” part of the name, is short for “scuba diver”, as these scallops are harvested by hand by scuba divers in the cold north Atlantic. As a matter of fact, the scallops I am currently using were harvested by Jim Card of Ellsworth, Maine. Anytime I have a real person, not a boat or giant commercial fishing company, to associate with the products that I serve, this is a good start.
The scallop meat itself is still full of oxygen when we receive it which occurs when harvested by hand without the stress of being dragged in a scallop dredge. The scallop dredge often times drags the scallop on the ocean floor, fracturing the shell and piercing the sweet scallop meat inside.
The end result of diver scallop harvesting, however, yields a product that will stand up solid when placed on a flat surface, unlike net harvested products that slump like “lazy” seafood when placed on the same counter. The texture of these scallops is that of a great steak, firm to the touch, but tender and juicy on the inside. Be sure, like any other seafood, not to overcook them, as they will eventually dry out.
Because of the very short season, you’ll need to enjoy diver scallops between December and April.
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Why Diver Scallops Are So Special and So Delicious
Just recently I read some confusing and misleading information regarding diver scallops, and upon further discussion with some of our hotel staff, realized that many people do not understand much about why these scallops are special.
At Vernona we buy from a fish company called Browne Trading at Merrills Wharf in Portland, Maine. Browne Trading, specializes in pristinely fresh seafood from all over the world, and particularly the US northeastern Atlantic. The owner of this company, Rod Mitchell, is a pioneer in the industry of fresh domestic seafood, and diver scallops are a good example of this.
Rod first pioneered the concept of diver scallops in the late ‘80s for the late great chef Jean-Louis Palladin, and it has been a benchmark of the scallop industry every since. The “diver” part of the name, is short for “scuba diver”, as these scallops are harvested by hand by scuba divers in the cold north Atlantic. As a matter of fact, the scallops I am currently using were harvested by Jim Card of Ellsworth, Maine. Anytime I have a real person, not a boat or giant commercial fishing company, to associate with the products that I serve, this is a good start.
The scallop meat itself is still full of oxygen when we receive it which occurs when harvested by hand without the stress of being dragged in a scallop dredge. The scallop dredge often times drags the scallop on the ocean floor, fracturing the shell and piercing the sweet scallop meat inside.
The end result of diver scallop harvesting, however, yields a product that will stand up solid when placed on a flat surface, unlike net harvested products that slump like “lazy” seafood when placed on the same counter. The texture of these scallops is that of a great steak, firm to the touch, but tender and juicy on the inside. Be sure, like any other seafood, not to overcook them, as they will eventually dry out.
Because of the very short season, you’ll need to enjoy diver scallops between December and April.