Ocean Showers Bring May Flowers

OCEAN

JEFF MEAGHER BUSINESS DEVELOPMENT MANAGER SEAFOOD & CENTER OF THE PLATE

SHOWERS BRING MAY FLOWERS

Historians believe this phrase may date back to a 1610 poem, which contained the lines “Sweet April showers, do spring May flowers.” A longer phrase, “March winds and April showers bring forth May flowers,” has also been traced back to 1886.

So, what does all this have to do with Seafood in the Spring? Well if you said the weather, you’re on the right track. As we move into these Spring Days, we see more seasonal fishing ramp back up as weather patterns improve. One fishery that comes to mind and may not be understood to most but is one of the best kept fisheries here in the USA. Managed by NOAA and the New England Fisheries Management Council to determine the TAC (Total allowable catch) for the Scallop Fishery is one of the most sustainable here in the United States.

Scallop fisherman are allocated days‑at‑sea as well as a number of trips their vessels can make to special access areas. So, while there is not a season timeline per say, the weather determines how the fishing goes. So, when the Spring is upon us, these fishermen receive new days at sea to fish. Each year this practice of new days at sea are awarded year after year based on Scientific data determining the health of the fishery. So, gear up your menus with an offering of Empires Treasure Fresh or Frozen Scallops that will surely satisfy your most decerning customers. Features and Benefits Empire’s Treasure® Wild‑caught Dry Sea Scallops offer a host of menu applications: • Center of the plate entree • Salads • Appetizers • Pasta dishes • Soups and bisques • Stuffings

HOW TO PAN SEAR SCALLOPS RECOMMENDED “DRY” VS WET SCALLOPS

1. The first thing you want to do when you’re searing anything is to pat the outside dry with a paper towel.

2. Next, sprinkle the scallops with sea salt and black pepper.

3. Next grab a skillet, preferably cast‑iron. Cast iron pans are my favorite for searing because they retain heat so well and preheat nicely.

Heat up the skillet until it’s really hot, and add some high smoke point oil. 4. Sear the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking, to flavor the scallops.

5. Once the the scallops are done cooking, serve immediately, and make sure to transfer them to another dish for serving. The cast iron retains heat and will continue cooking the scallops unless you take them out. I like serving them with something light, like a salad.

Recommended Ttems

FRESH

PFS ITEM #537461

1/ 8 ‑ LBSCALLOP SEA U‑10 DRY USA CA

PFS ITEM #537465

1/ 8 LB ‑ SCALLOP SEA 10‑20 DRY USA CA 1/ 8 LB

FROZEN

PFS ITEM #888875

2/ 5 LB ‑ SCALLOP U‑10 DRY IQF USA

PFS ITEM # 888874

THE PERFORMANCE TABLE2/ 5 LB ‑ SCALLOP 10‑20 DRY IQF USA 17