Live the Live ™

Here in Rhode Island, we have access to amazing seafood year-round. My friend Gary, is a lobster man. My neighbor farms oysters. And for anything else, the winter farmers’ market at the Hope Artiste Village in Pawtucket, RI (www.farmfresh.org/food/farmersmarkets_details.php?market=29) is a great place to pick up veggies, bread, pasture-raised meats from local farmers, and freshly caught seafood.

I was on a mission to find fresh mussels the other day, and in the process, stumbled upon fresh bay scallops piled high on ice at the Matunuck Oyster Bar booth. (www.rhodyoysters.com) Unlike like the larger sea scallops or bomster scallops, bay scallops are small and sweet, about the size of a mini-marshmallow.

As far as I’m concerned, there is no better way to eat a fresh scallop than right out of the shell with just a little marinade on top, popping these beauties into my mouth literally as they’re still pulsing on the shell.

Scallops are a bit trickier to open and clean than clams or oysters (at least for me) but all it took was a little practice while sipping a Chopin martini and I got the hang of it in no time.

There are two marinades that I use when serving up raw scallops. The acidity in these marinades will cook the scallop a little, like in ceviche.

The first place my wife and I ever had a raw scallop was at Mills Tavern, a highly rated restaurant in Providence, RI. Freshly shucked scallops (in large flat shells) were served on ice with a tangy red marinade. We never got the recipe from the restaurant, but this is our version of that marinade.

3 tablespoons rice wine vinegar

2 tablespoons Grenadine

1/2 teaspoon fresh finely grated ginger

2 teaspoons finely chopped scallions

Combine all the ingredients and chill before using.

This marinade also works really well with raw seafood…

1/4 cup freshly squeezed orange juice

1 1/2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons freshly squeezed lime juice

2 tablespoons soy sauce

1 tablespoon + 1 teaspoon peanut oil

1/2 teaspoon honey

1 1/2 teaspoons fresh finely grated ginger

2 tablespoons finely chopped scallion

2 small dried chili peppers, finely chopped