They’re back—and, gloriously, in abundance.
Last year’s harvest is history. This year’s, worthy of celebration.
What makes the Peconic Bay Scallop so special? The answer’s in the mud.
Some bay scallops in the freezer remind our writer of a truly distinctive dish.
The mechanics and bycatch are just half the fun for an amateur.
This fall, the bumper crops of scallops and figs led to a little recipe inspiration. • Photographs by Laura Luciano
Peconic Bay scallops are always a dear treat. This season, even more so. With the season just-underway, baymen are reporting the Peconic Bay scallop catches as “spotty”: a major bummer following a string of bumper years that spoiled for fans of this tiny, tender mollusk.
How we almost lost the Peconic Bay scallop—and why we’ve almost got it back.
The first flush of Peconic Bay scallops has graced our table a couple of times since the season for this diminutive mollusk opened a…
What Shelter Island’s last bayman knows.
Nearly 200 years ago, the French gastronome Jean Anthelme Brillant-Savarin suggested that “we are what we eat.” We spotted this truism in our cover…