|
|
Article: SCALLOPING GOURMET
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- December 8, 1991
- Author:
CopyrightCopyright (null) The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
|
SHERYL JULIAN IS A FOOD WRITER FOR THE GLOBE.
Scallops are prized for a remarkable sweet taste that doesn't
need much adornment, yet a splash of wine, a handful of chopped
tomatoes, or a smattering of fresh ginger can enhance their flavor
even more. These nuggets are so delicate that when they are not as
good as they should be, your food will lack spark. Scallops must be
so fresh that if you sniff them with your eyes closed, you must not
be able to smell the sea.
Fishermen began harvesting tiny Cape scallops off Eastern Bay and
Nantucket last month; sea scallops, which are larger, come from
deeper waters and are brought into New Bedford. The latest addition
to this family is ...