Now that summer is really, truly here, I find fish dishes highly appealing, like this recipe for shrimp and scallops with green mayonnaise. Don't get me wrong, we enjoy fish year-round, but out on the east end of Long Island come June all things aquatic take over the collective consciousness. I get the rod and reel out a couple of times each summer. I usually catch something, but haven't snagged a trophy yet. And we always do some serious clam digging when the family is visiting.
Clamming in the Sullivan family is a competitive activity. Dad wins the prize for persistence, though brothers Kevin and Dennis have reaped the record hauls. More than sixty in one afternoon. Having grown up in Rhode Island, Dad's chowder recipe is sacred. Each autumn there's always a stump of leftover salt pork in the fridge. BTW, last's years clams are in my Facebook album "What I Ate Last Summer," if you're interested.
Growing up we vacationed at the beach up and down the east coast. As little kids we learned to clam in the Chesapeake Bay using our toes. We caught crabs in South Carolina, pulling them in with rotten chicken on a string and scooping them up in a net. (Note: this method works perfectly well in tony Georgica Pond right here in East Hampton.) In Maine we dug soft shell clams by the bushel, then waited hours for our little propane stove to bring them to the boil. That was a manic-depressive day. Euphoria at the ready abundance of clams followed by utter despair as the pot refused to boil. Clam-bakes in Rhode Island, fried anything down in Florida. Ergo, summer = fish.
Funny enough, the shellfish featured here is always available. Large sea scallops are called for, not the delicate bay scallops, with their limited seasonality. But my oft-mentioned herb jardinière calls out for recipes to make use of its abundance. And serving the fish at room temperature is very summery too.
If I haven't mentioned it before, the reason I keep on about the herbs I grow is that they are my sole horticultural pleasure. There are very few things in the flower, fruit and vegetable kingdoms that deer won't eat. Ironically they don't go for the wonderful flavor of herbs. Even mild parsley. These are the same deer that ate all the leaves off my habanero pepper bushes last year. I mean, come on, how on earth can those be palatable?
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So this is a wonderful platter to put out for guests, and easy breezy as you can do it all ahead of time.
Using a toothpick to keep the shrimp straight when you cook them is a little trick I picked up in a sushi school in Tokyo. I know how smug and pretentious that sounds, but it's true. Deal with it.
Click here for Shrimp and Scallops with Mayonnaise Verte recipe