Corned hake and potatoes

Maine corned hake and potatoes

One pound hake fillets
One large sweet onion
White vinegar (may substitute other variety)
Roughly one pound meaty salt pork or bacon
Potatoes (however many you like)
Butter, salt, pepper.

Sprinkle hake fillets liberally with salt and cover (in a bowl with shrinkwrap or in a pot with a cover).  Refrigerate at least 2 hours and up to overnight. At the same time, cover onion slices with vinegar and refrigerate.

When ready to prepare, rinse hake thoroughly, place in a pan covered with cold water and boil until done (flaky and no longer transluscent).

Meanwhile, boil potatoes until tender. Also, chop salt pork into lardons or slice bacon into one inch pieces.  Fry until very crispy, keeping the resulting grease.

When ready to serve, place potatoes on plate and mash with a fork, adding butter, salt and pepper to taste.  Top with hake and pour bacon or salt pork grease over the whole thing. Top with crispy bacon. Serve with onions on the side.



Thai-inspired creamy crunchy scallop crudo

Thai-inspired crunchy scallop slices

One pound Downeast Dayboat scallops
Roasted chili paste (available at Asian grocers)
Crispy fried shallots or onions (available at Asian grocers)
2 limes, quartered or cut for easy squeezing
Cilantro leaves

Remove the sweetmeat from each scallop and discard or save for making stock (you can keep them in the freezer until you accumulate enough to make a nice stock).  Dry scallops on paper towels and slice into 2-3 thin discs, depending on size.  You can also cut them into chunks if you prefer. It’s easier to slice them cleanly if you place in the freezer for 30 minutes to firm them up.  Spread each piece with a dab of chili paste, then squeeze with fresh lime juice.  Top with torn cilantro leaves and a sprinkle of crispy fried shallots.

Arrange the scallops artfully on a plate for serving (if you do this you can arrange them, then dress them once in place) or place in individual shot glasses to serve as “scallop shooters”. Be sure to keep them very cold. The combination of spicy sweet chili paste, tangy lime juice, creamy scallop and crispy fried shallots is addictive!

You can also cut scallops in to chunks if you prefer.  Chunks are easier for shooters but slices make for a more attractive presentation if you overlap on a plate or scallop shell.


Bacon-wrapped scallops

Bacon-wrapped scallops

One pound Downeast Dayboat scallops
4-7 slices bacon (one slice of bacon will cover 2-4 scallops depending on size of slices and size of scallops)
fresh ground pepper and fresh ground nutmeg if wanted
flat toothpicks
maple syrup (optional)

Prepare the bacon:
Separate bacon slices being careful to keep each slice intact.  Using a sharp knife slice each piece of bacon lengthwise to form two long strips.  Spread bacon slices over 3-5 layers of paper towels and microwave until fat starts to render but bacon is still pliable.  Do NOT let bacon get crisp. Let bacon cool until comfortable to handle.

Prepare and assemble the scallops:
Remove the sweetmeat (the small “toenail” attached to most scallops): discard or save for making stock. Pat scallops dry with kitchen towel or paper towel. Note: if using thawed (previously frozen) scallops, scallops will be slightly wetter than usual due to water loss from the thawing process.  This isn’t a problem – just be sure to dry them thoroughly.  Lightly sprinkle scallops with pepper, salt and nutmeg (if using). Take one slice of bacon and wrap it around the sides (round edge) of each scallop, overlapping slightly, then tuck remaining bacon under each scallop.  If bacon is too long, you may be able to cut each piece in half to cover two scallops, or you may have small pieces left over: you don’t want too much bacon under each scallop as excess will prevent crisping.   Brush bacon and scallops with maple syrup. Place on a cookie sheet lined with parchment or tin foil (for easy clean-up).

Broil for approximately 3-4 minutes or until scallops are opaque white on the outside and bacon is crisp.  Remove from oven and skewer with toothpicks (top to bottom is easiest but side to side works too).  Serve.  If you like you can serve with a dipping sauce of maple syrup mixed with cream cheese and heavy cream or sour cream (may also season with nutmeg).


Stir Fried Peppers with Scallops

Ken Hom’s Stir-Fried Peppers with Scallops

Never rinse or wash Downeast Dayboat scallops. Washing them in fresh water, even briefly, will result in them picking up moisture, and you don’t want to dilute that pure Downeast Dayboat flavor!

The recipe calls for bean sauce which you can substitute with 1 1/2 teaspoons miso paste mixed with 1 teaspoon of water. The recipe calls for 1 tablespoon olive oil. Make sure this is not extra-virgin olive oil which is a low-smoking point oil that is not meant for stir-frying. You can also just use 2 tablespoons of peanut oil and skip the olive oil. If you want a little heat in this dish add a squirt of sriracha sauce with the rice wine but without the heat you can better appreciate the scallops.

1 pound Downeast Dayboat scallops

2 tablespoons Shao Hsing rice wine or dry sherry

1 tablespoon soy sauce

2 teaspoons bean sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 tablespoon peanut oil

1 tablespoon olive oil

2 tablespoons chopped scallions

2 tablespoons chopped garlic

2 teaspoons minced ginger

1 large red bell pepper, cut into 1-inch squares

1 small green bell pepper, cut into 1-inch squares

1. Halve any large scallops horizontally to match the size of the other scallops. In a small bowl combine the rice wine, soy sauce, bean sauce, sugar, and sesame oil.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallops, and pan-fry 1 minute on each side. Transfer to a plate. Swirl in the olive oil. Add the scallions, garlic, and ginger and stir-fry 30 seconds. Add the peppers and stir-fry 2 minutes. Return the scallops with any juices that have accumulated on the plate to the wok. Stir the rice wine mixture, swirl it into the wok, bring to a boil and stir-fry until the scallops are just cooked, 30 seconds to 1 minute. Serves 4 as part of a multi course meal.

Adapted from “The Breath of a Wok” by Grace Young

Perfectly Seared Scallops

Perfectly Dry Maine ScallopsHow do you sear scallops perfectly?  The most important thing is to start with Downeast Dayboat Scallops.  Our scallops come to shore within hours of harvest and are on their way to you within one day.  They NEVER touch fresh water.  You’ll be amazed what a difference that makes.  Now that you’ve done the important bit:

  • Get a heavy bottomed-pan nice and hot.  I usually use cast iron and put it over high heat.
  • When pan is hot, add a thin layer of coconut oil or a mixture of butter and olive oil. Don’t use straight butter – the smoking point is too low so you’ll set off the fire alarms!
  • Pat your scallops dry (they have a natural moisture even when totally “dry”), season with salt and/or pepper and place in the pan.  Make sure there’s at least an inch between your scallops.  If you crowd the pan, they’ll steam.
  • Cook for about a minute on the first side.  Then use tongs to look at the side that’s been against the pan.  If it’s nice and brown, flip it.  If it’s not, put it back and wait until it is.
  • They should cook for between one and two minutes on the first side, and a little less on the other side, depending on how big they are and how hot your pan is.
  • DONE!

    Pan seared in Kate’s sea salted butter


This recipe is a perennial favorite. It’s been around so long I actually don’t know where the original recipe came from.  They’re not exactly haute cuisine, but they’re SO GOOD!

1 stick butter or margarine, softened

1 jar Kraft Old English Cheddar Spread (or 4 oz cheddar spread)

½ tsp garlic salt

½ tsp seasoned salt

4-5 tsps mayonnaise

7-8 oz crabmeat

6 English Muffins


Mix first ingredients together.  Cut English Muffins in half and spread mixture on top.  Place muffins on cookie sheet and freeze.

Once frozen, quarter each muffin and place under broiler until bubbly.

Frozen prepared muffins (before cooking) can be stored for weeks.

Pan seared scallops over greens with ginger citrus dressing


  • ¼ cup coconut aminos (may substitute soy sauce)
  • 1-2 tablespoons rice vinegar
  • 2-3 tablespoons fresh lime juice
  • 1-2 teaspoons sesame oil (depends on how much you like sesame)
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 scallions, sliced (white and green parts)
  • 1 tablespoon coconut oil or butter
  • 1 tablespoon olive oil
  • 1 lb. Downeast Dayboat scallops
  • salad greens (spinach, arugula, lettuces)

Combine first six ingredients in a jar and shake well.  Let sit at room temperature for at least an hour.

Melt oil (or oil and butter) in a heavy skillet.  Pan sear scallops for around 2 minutes on the first side, then flip them over.  Sear the second side for one minute, then the reserved sauce.  Let the sauce reduce as the scallops cook to desired doneness.

Place scallops on greens and pour sauce over all.


Maine scallops with creamy polenta and mushrooms

Scallops with creamy oven-baked polenta and mushrooms
This combination of creamy (and incredibly easy) polenta with rich, salty scallops is absolutely magical. When I made this the first time, I topped with a tangy mushroom sauce, but I encourage you to experiment – top with a cream sauce or with crispy bacon pieces and bacon fat, a simple tomato sauce, or anything else your little heart desires. The winning element is the combination of the scallops and the polenta.

One pound Downeast Dayboat scallops
1-2 tablespoons olive oil, butter or coconut oil for searing
Creamy oven-baked polenta
Mushroom sauce

Order of operations: start the polenta, cook the scallops 10 minutes after you put the polenta in the oven, set scallops aside and tent with foil to keep warm, make mushroom sauce (in the pan you cooked the scallops in). When polenta is ready, put scallops back in mushroom sauce, heat through and pour over polenta.

Pan-sear the scallops
Remove the sweetmeat (the small “toenail” attached to most scallops) and discard or save for making stock. Pat scallops dry with kitchen towel or paper towel. Heat a heavy-bottomed skillet over medium-high heat. When pan is hot, add oil or butter, swirling to coat the pan. Place scallops in pan, working in batches if necessary so there is at least ½ inch space between each scallop and its neighbor.

Mushroom sauce
2 tablespoons butter, coconut oil or olive oil
12-16 ounces sliced mushrooms of any sort*
One half of a small onion, finely chopped
1 clove garlic
a splash of white wine
12 ounces (give or take) chicken or vegetable stock
freshly grated nutmeg
salt and pepper to taste
1 to 2 teaspoons cornstarch
lemon wedges, if desired for garnish

Melt butter or oil in the (previously used) pan over medium high heat. Add mushrooms and onion and sauté for 10 minutes or until mushrooms have started to brown and onions are translucent, stirring as needed. Add more oil or butter if needed to prevent burning. Add garlic and cook 2 more minutes, stirring to keep garlic from burning. Deglaze with a splash of white wine, stirring well to incorporate any browned bits into the sauce. Increase heat to high and add stock. Cook until it has reduced by about half. Season with nutmeg, salt and pepper. Add scallops. If you like thin sauce you can use it just like this, but I thickened by making a paste with one and a half teaspoons cornstarch and a little water and mixing it into the sauce, then cooking until the consistency was to my liking. Garnish with lemon wedges.

*I used a mix of shitake, oyster and crimini but plain white buttons would be just fine.

Creamy oven-baked polenta
1 tbs olive oil or butter for greasing the pan
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
3/4 cup finely chopped onion
2 cloves garlic, finely minced
1 quart chicken stock, augmented with 2 teaspoons chicken-flavored Better than Bouillon*
1 cup coarse ground cornmeal
a few grinds of black pepper
a pinch of freshly grated nutmeg (optional)
2-3 ounces cheddar cheese (may substitute Parmesan)

*Note: I use homemade chicken stock augmented with 2 teaspoons chicken flavored “Better than Bouillon” to amp up the flavor. If you don’t want to use bouillon paste, be sure to increase salt to 1 full teaspoon, and if you must use bouillon cubes (I really recommend you don’t), then you may want to skip the salt entirely.

Preheat oven to 350 degrees F.

Grease a medium casserole dish (you can use a cake pan if you prefer) with olive oil or butter. Set aside.

Heat the 2 tablespoons olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and salt and cook until the onions start to become translucent, approximately 5 to 6 minutes. Reduce the heat to low, add the garlic, and sauté for a minute or two, stirring constantly so the garlic doesn’t burn.

Turn the heat to high, add the chicken stock and bring to a boil. Once boiling, gradually add the cornmeal, whisking continuously. Turn heat to low and cook one minute, still whisking continuously. Pour the polenta into the greased pan or dish, cover with aluminum foil or a tight-fitting lid and place in the oven.

Cook for 35 to 40 minutes, stirring every 10 minutes or so to prevent lumps. Once the mixture is creamy, remove from the oven and stir in the pepper, nutmeg and more salt if needed (you’ll have to taste it to see). Mix in the cheddar cheese. If you want you can also add 2 to 3 tablespoons of butter, but I don’t think that’s necessary.

Lemony Maine scallop pasta

One pound Downeast Dayboat Scallops
6 garlic cloves, minced, grated or pressed
2 lemons, zested and juiced, divided
5 – 6 tablespoons olive oil
1 tsp red pepper flakes
sea salt or kosher salt and freshly ground black pepper to taste (healthy pinch to 1/4 tsp)
one half of a small onion, sliced
1/2 to 2/3 cup white wine
one pound thin linguini
1/4  to 1/2 cup chopped fresh parsley leaves
optional garnish:
2 tbs butter
grated parmesan

Remove the “sweetmeats” (small, slightly tougher muscle on the side of the scallop) from scallops and set aside.

In a bowl combine scallops with garlic, zest of 1 lemon and juice of 1 lemon, olive oil, red pepper flakes, and salt and pepper to taste.

Meanwhile make a quick sweetmeat stock: Place sweetmeats and onion in a small pot. Cover with water and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard sweetmeats (or give to your cat) and onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Drain and set aside.

Heat a skillet over high heat. If you have a very large pan you can cook all the scallops at once, but most will need to cook in two batches. DO NOT CROWD THE PAN: there should be ample room around each scallop so it sears rather than steaming.  Remove scallops from marinade, reserving marinade.  Add scallops to the skillet and sear until they start to caramelize, 2 minutes or so per side depending on size. If cooking in batches remove scallops to a plate and tent with foil.  Cook second batch and add to plate with first batch.  Pour reserved marinade into pan and cook over medium heat for a few minutes, then add sweetmeat stock and wine. Continue to cook until sauce reduces by half. Add parsley, zest and juice of remaining lemon, stir to combine. Add butter if using. Adjust seasoning with salt and pepper, to taste. Add pasta, cook for several minutes to absorb sauce.  Finally, add scallops and toss to combine. Pour into a serving bowl and serve immediately, garnishing with parmesan if desired.

Adapted from a recipe for lemony shrimp scampi by Food Network’s Melissa D’Arabian.

Sautéed Maine scallops with lemon-mustard sauce

1 pound Downeast Dayboat scallops
salt and pepper
all purpose flour (or rice flour if keeping gluten-free)
1 tbs olive oil
2 tbs butter
2 tbs fresh lemon juice
2 tbs water
1 tsp Dijon mustard

Sprinkle scallops with salt and pepper and dust with flour. Heat oil in large skillet over high heat.  Add scallops and sauté until browned to your liking (1-2 minutes per side).  Remove skillet from heat.  Using tongs, transfer scallops to platter.  Add butter, lemon juice, water and mustard to skillet and scrape up browned bits.  Place skillet over medium-low heat.  Whisk until sauce simmers and thickens, about 2 minutes.  Season sauce with salt and pepper and spoon over scallops.

Makes 4 servings. From Bon Appétit November 1999