It’s national Maritime day! Thank a sailor.
May 22, 1819, the steamship Savanna became the first steam powered ship to cross the Atlantic from Georgia to England. In 1933, the US government recognized this achievement by creating national Maritime day. Our country has a long history of Maritime adventures dating back to the founding days. Columbus sailed to “the new world”, the Pilgrims landed in Plymouth, and we fought off the British Armada to secure our independence. Our economy has always been reliant on shipping. Wailers and Fishermen helped build our country. But, more than that, the waters off both coasts and inland tributaries bring products from around the globe. Since it’s national Maritime day, we should celebrate all things maritime.
Over the decades and centuries, we went from having quaint harbors to massive docks. During the founding of the country, we mostly brought people and ideas. Compared to the 102 men, women, and children on the Mayflower, it’s astounding what we transport today. A smaller tanker carries over 10,000 Dead weight tons of cargo. Some mega tankers can carry upwards of a half million DWT of crude oil. Where docks used to harbor a handful of ships, today’s docks are mega industries, bringing everything from toothbrushes to TV’s to freight trains. They are cities unto themselves, requiring massive cranes and transport equipment. The sailors of the Savanna would not recognize the docks of today.
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It should be celebrated internationally.
Of course, it is “National” maritime day. But, calling it “national” excludes the rest of the world. Technically, it should be an international celebration. We could start with our friends to the north. Canada gets it right. The eastern seaboard of the country is called the Maritimes. So, if you want to celebrate maritime day, you can do it any day in Nova Scotia, PEI, and New Brunswick.
It’s national Maritime day! Thank a sailor.
Between longshoremen, Stevedores, Sailors, Yeomen, Bosuns, and dozens of other positions, the workers of the maritime industry are a varied group of rugged individuals. Whether hoisting a Jib or securing a bollard, the men and women on and around the sea are as varied as anywhere in the world. Sailors bring the products; but, rules and regulations govern everything from where the ships can dock to how products are distributed. There are pencil pushers as well as grizzled fishermen living side by side along the majesty and terror of water that covers 71 percent of the world. Remember that when you celebrate Earth day.
With that much of the world under water, it’s no wonder there are so many in the maritime industry. And, we take everything they do for granted. We can transport far more by sea than over land. So, thank a sailor for everything from the food on your table to the table itself.
It’s national Maritime day! Let’s celebrate with seafood.
People living in the middle of the country sea vast stretches of pastures and farmland. But, those on the water need to search deeper for food. You don’t see a lot of cattle around water. So, seafood from mollusks to Mahi mahi are the delicacies sought by fishermen and dock workers alike. The variety of seafood available is greater than that on land. Everything seaweed to schrod is on the menu. So, today, we offer a menu based on the bounty of the sea. You don’t have to be Aquaman to appreciate seafood. Just get yourself to a waterfront area, take in the breezes and smells of your surroundings. We, on the coast, get the salty briny feel of the ocean. But, if you are inland, make your way to a pond, lake, or river. take in the ambiance and enjoy the bounty of the water and thank a sailor.
For today’s celebration, we take inspiration from the New England waters since they touch on the Canadian Maritimes. These waters teem with multiple varieties of fish, lobster, crabs, clams, mussels, oysters, and more. One of the most ironic items is the lobster. Most people consider it a delicacy. New England lobsters are shipped around the world for gourmet enjoyment. But, that wasn’t always the case. When early colonists settled into New England, they found lobsters were super abundant. They crawled all over the water like cockroaches. They were fed to prisoners and were called the poor man’s food. Somewhere around the turn of the 20th century they caught on as a nice meal, gaining their gourmet status around the time of world war II.
Let’s get cooking.
They are a lot of work too. Breaking apart the shells to dig out the meat is not exactly an appealing task. Life in the Maritimes is tough enough. So, we want to pick something that requires a little less work in the kitchen. So, today, we are going to focus on another delicacy that is more user friendly: scallops. When I first started cooking professionally, scallops were an item that we used to mix in a dish with shrimp to keep the cost down for the plate. Where shrimp ran from $10 to $15 per pound, scallops cost half that. Today, those prices have flipped, with scallops being double the price of shrimp in many instances.
What to look for:
When scallops come to market, they have already been processed. Out of the shell, they are similar to a clam. What we eat is the adductor muscle. There are other glands and organs attached when a shell is first opened. But, they are not generally served because they could contain toxins. So, what you see in the market is just the “meat”: a firm, sweet circle. They burst with flavor, and, have great visual appeal.
When purchasing scallops, there are a few considerations. First is size: scallops come as cape, bay, or sea. Cape and bay scallops are generally about the same. They are smaller than sea scallops because they grow in shallower waters. You can get up to 100 per pound. These are nice in salads or breaded and fried like popcorn shrimp (but scallops). Sea scallops are harvested in deeper water, and, tend to be larger. These are what we use for an entree generally. They are sold according to size. For instance: a 20/30 scallop means 20 to 30 per pound, so each weighs between 1/2 and 3/4 ounce. This is the size you generally see in most restaurants. They are available in sizes as large as a U8 (under 8 per pound) or U4. If you find a U2 you are probably in a record store, not a fish market.
Wet or dry
We recommend a 20 to 30 or larger for a meal. But, there are more considerations. You will see some sold as wet or dry. Wet scallops are treated with phosphates and water. This adds water weight to the scallops. It helps preserve them and they can sell for less money. This is because of the added water. When you cook them, the water evaporates, the scallops shrink, and it is harder to get a good caramelization because of the steam created in this process. Always get dry scallops if available.
Fresh or frozen: Do I really have to answer that question? We just talked about water in your scallops. frozen scallops break down and exude a lot of water. This creates a tougher and less appetizing scallop. Although, some scallops are frozen at sea. So, you may not have a choice. If you do have to use frozen, slack them out a day in advance, and dry them before preparing.
This brings us to the last couple classification differences. Some people sell “diver” scallops. As the name implies, people dive to pick the scallops. This means they hand pick the biggest and best scallops as opposed to the dragging method where you get a variety of sizes. The price reflects the labor involved. Dayboat scallops are also self explanatory. The boats are out for 24 hours or less. So, they are the freshest scallops you can get. Due to more frequent trips, these, too, cost more than commercially fished, less fresh scallops.
The Meal:
Today, we will Highlight the sweetness of the scallop in a dish that says New England in springtime:
Local Honey and Thyme crusted Sea Scallops Served on a bed of Golden Beets with Spring Asparagus topped with a Grilled corn and edamame relish and drizzled with Garlic chive oil and clementine cider vinegar Gastrique
This may sound like a lot of work. But, each part of the dish is actually not that hard. The scallops only take a few minutes to cook. The beets are: boil and process, the relish is chop, grille, and saute. And the oil and gastrique are not as complicated as they sound. Don’t forget, this is a special day. And, showing a little effort isn’t a bad thing. Remember the mariners on and around the sea. The amount of work they do deserves a little celebration. It’s national Maritime day! Thank a sailor.
Local Honey and Thyme crusted Sea Scallops Served on a bed of Golden Beets
Ingredients
- 1 1/2 Lbs Dry Sea Scallops (Preferably size 10 to 20)
- 1 Tbsp Chopped Fresh Thyme
- 2 Tbsp Local honey
- 1 tsp chopped fresh garlic chives
- 2 oz olive oil
- 1 tsp orange juice
- Salt and Pepper to taste
- For Beets
- 1 Lb Golden Beets, Boiled (You can substitute red beets)
- 1/4 cup Unsalted butter
- 1 Tbsp agave
- 1 each cinnamon stick
- Salt and Pepper to taste
- For relish:
- 1/2 cup diced sweet onion
- 1/2 cup grilled corn kernels removed from the cob
- 1/2 tsp chopped fresh garlic
- 2 Tbsp sugar in the raw
- 2 tbsp lemon juice
- 1/2 cup shelled edamame
- 1 tsp chopped fresh thyme
- 1 Tbsp chopped fresh scallion
- Salt and Pepper to taste
- For Garlic Chive oil:
- 1/2 cup fresh garlic chives
- 1/2 cup olive oil or avocado oil
- Salt and Pepper to taste
- For gastrique
- 1 cup cider vinegar
- 2 each clementines
- 1/2 cup sugar
- 1 tbsp lemon juice
- For Asparagus:
- 1 Bunch Asparagus
- olive oil to coat
- Salt and Pepper to taste
Instructions
- Marinate the scallops: Whiskey together honey, oil, thyme, etc. Put scallops in mix and refrigerate at least an hour.
- Make the relish: Saute the onion and garlic in oil until translucent. Add sugar and melt it. Add vinegar and reduce. Them add the rest of the inredients and adjust seasoning.
- make beet puree: Peel and boil beets, with cinnamon stick, until they break apart easily. Strain out the water and remove cinnamon. Put in a food processor and puree until smooth. Add butter, agave, salt, and pepper. Adjust seasoning as needed and check consistency. It should be smooth enough to spread. add a little liquid such as orange juice if it isn't getting smooth enough.
- Make the garlic chive oil: Dip the chives into boiling water the bring out the color and soften them. Don't cook the color out of them. You want a vibrant green. Cool them in ice or cold water. Chop roughly. Then put them in a blender with oil, salt, and pepper. Puree until smooth. Some texture is okay. You want a vivid green oil. You can strain it for a smoother oil or leave with particles for texture.
- Make the gastrique: Peel the clementines and break into sections. You can add in some of the skin for flavor, but, remove as much pith as possible. Stir together all ingredients in a heavy pan and bring to a boil. Cut back to a simmer and cook down to about half the volume. It should be thick enough to coat a spoon. Strain out the clementines, and, reserve the liquid.
- For asparagus: Trim the tough bottoms of the asparagus. Coat with oil, salt, and pepper. Roast at 350 for 8 to 10 minutes until al dente.
- Sear the scallops: Heat a non stick saute pan over medium high heat. Add in the scallops in a single layer, all sitting on their faces. Cook about 3 minutes per side until a nice caramel color occurs. Flip and finish. Depending on the thickness of the scallops, this should take about 6 to 8 minutes total.
- Spread puree on plate or make a mound. Top with scallops. Put relish over scallops. Prop asparagus against the scallops or arrange on the plate. Drizzle with the oil and gastrique. Garnich with herbs and clementine segments.