To add to the topic of scallops from last week, I will explain a little about the scallop fishing industry and how they produce their product.  Five years ago I had the opportunity to attend the Boston Seafood Show.  On one of the mornings, our seafood provider brought us to a scallop processing plant so we could see the whole operation.  The boats go out for three days of scallop fishing.  During these three days all of the scallops are shucked on the boat and placed into a large holding tank. When the boat arrives at the plant, the top layer which is the freshest layer, is used for the "dry pack" scallops, the middle layer is then further treated with saline and used as wet scallops.  The bottom and oldest layer is cleaned and individually quick frozen.  These are the scallops you will find in your grocery store freezers.

Erik Baker
Executive Chef 

Dear Members,

We still have some wonderful deals on wine available for purchase through our summer wine sale. A complete list is available from any of your servers or myself.

 

In addition, thanks to our own Mr. Volta, I am now featuring, for $85, the single bottle purchase of the 2006 Ciacci Piccolomini d'Aragona Brunello di Montalcino Pianrosso. This wine has received amazing ratings with 95 points from both Wine Spectator and Robert Parker! Inventory is limited so act now to avoid disappointment.

 

Cheers,

Angel