National Baked Scallops Day

The story

Once upon a time, in the 17th century, scallops were the black sheep of the seafood world. Their oddly sweet taste was not quite in harmony with American taste buds. Oysters, lobsters, and clams reigned supreme on the plates of fishing communities along the Northern Atlantic. Interestingly, scallop shells were considered more valuable than the meat itself. The 19th century saw a shift in the tide, with scallops gaining newfound popularity in the United States. In 1846, ”Miss Beecher's Domestic Receipt Book“ featured the first documented scallop recipe, advocating delicate stewing and sautéing. The subsequent decades were a whirlwind of culinary experimentation. Scallops were fried, stuffed, pickled, and steamed, becoming a dietary staple by the 1930s, especially in coastal communities where seaside shacks regularly dished out delicious fried scallops. Fast forward to the mid-20th century, and scallops had crossed the ocean to make their mark in French restaurants. Here, they took center stage in luxurious dishes like Coquille St. Jacques, combining scallops in their shells with butter, shallots, herbs, cream, and cheese. Today, scallops are an undisputed star of fine dining seafood establishments, offered in various preparations, from provencal to pan-seared and even ceviche. Yet, when it comes to elevating this shellfish at home, baking scallops takes the cake. Picture it: crispy golden exteriors, tender bites within, and absolute dinner satisfaction.