From the Farmers’ Market: Go Fishing

Tuesday, Oct 11, 2011 8:00am  |  COMMENTS (4)

A few weeks ago while shopping at the Montclair farmers’ market, Steve Shuckman, Montclair’s town arborist was inquiring into what I’d be writing about next. He asked if I’d tried the scallops from Shore Catch, exclaiming that they were a must have and one of his favorite finds.

So I took his advice and tried the scallops. And man he was right!

I know the Montclair Farmers’ Market has some great discoveries but if you’ve not yet tasted the scallops from Shore Catch, you’re in for a real treat. They are hands down the best scallops I’ve ever purchased and cooked myself. Plus, if you’re looking for ideas to entice your kids to like seafood, these scallops are the perfect entrée: mild and tasty with a beautiful consistency. Plus, scallops are rich in Vitamin B12, Omega 3 Fatty Acids and magnesium, all of which are good for your heart and for fighting cancer.

You can’t find fresher scallops anywhere (unless you go deep see diving down the shore yourself and dredge some up). Shore Catch, the fishery at the Montclair Farmers’ Market, does the fishing for you. In fact, they’re out on the boats the day before they bring the fish up to us on Saturdays. How’s that for fresh!

Here’s how I like to cook my scallops:

Sesame Seed Crusted Scallops

  • 8 large scallops
  • 1 (or 2) tablespoons grape seed oil
  • 3 tablespoons toasted sesame seeds (you can mix black and white seeds)
  • Salt and pepper

For Glaze:

  • 1 tablespoon sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons orange juice
  • Few drizzles of honey (about a teaspoon or more)
  • A few splashes of rice wine vinegar
  • Orange for Garnish
  • 4 scallions, chopped

Rinse, dry and season scallops with salt and pepper. Place sesame seeds on a plate next to the stove. In a medium sized non-stick skillet, heat the grape seed oil. Coat each side of the scallops with sesame seeds and when the oil is hot, place scallops into the pan and sear for 2 to 3 minutes per side, turning with a small spatula or tongs. Meanwhile, while the scallops are searing, you can make a quick glaze in a separate skillet but make sure to keep a close watch on the scallops! In a small skillet, heat the sesame oil. Add the ginger and cook for 1 minute. Add the soy sauce, honey, rice wine vinegar and orange juice. Cook for a minute or two until glaze thickens a bit. Mix for a minute and then pour the glaze over the scallops and garnish with scallions and orange zest.

4 Comments

  1. POSTED BY mtclibn42  |  October 11, 2011 @ 9:31 am

    I second your recommendation. These are the best scallops I’ve ever tasted. I cooked them 2 weeks ago — pan seared and served with a side dish of penne in a mushroom & sherry cream sauce.

  2. POSTED BY Liz George  |  October 11, 2011 @ 11:04 am

    They look fantastic — will have to try.

  3. POSTED BY Conan  |  October 11, 2011 @ 1:01 pm

    Jim and Shore Catch were at the railroad station Saturday mornings all winter long, too, and he had day-boat sea scallops just about every time. I think I posted a comment about it somewtime back then. They are wonderful, and the less you do with/to them, the better they are. But now that Shore Catch has been featured in Baristanet — the prices went up $5 a pound to $23.99 as of last Saturday. King’s in Verona had some that looked just as good for $18. Go figure. Also, if they are offering it, the Tilefish and Monkfish from Shore Catch are equally excellent. Firm, rich, cold-water fish. Again, simplicity with fish is the key — if you don’t overcook them, they are wonderful.

  4. POSTED BY thislittlepiggy  |  October 11, 2011 @ 5:38 pm

    Shore Catch’s scallops are truly amazing. One Saturday evening we ate them, grilled with bacon – soooooo good. We had friends coming the next day and my husband wanted the same, so bought some from Whole Foods – no comparison. They are expensive but would prefer 1 or 2 from Shore Catch than a boat load from elsewhere.
    Agree with Conan – these are so good they need little tarting up.

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