"NEW ENGLAND is famous for its seafood, but rather than dressing up and dining in formal, upscale fish restaurants, most New Englanders prefer to roll up their sleeves and dine 'in the rough.'"
Tag: John Willoughby
NATIONAL ORIGINS: MASSACHUSETTS; Sweet Bounty Returns: Sea Scallops, By John Willoughby and Chris Schlesinger, June 21, 2000
"There are countless ways to cook scallops, although one of the most common is simply breaded and baked or broiled. There are countless ways to garnish them, with everything from bacon to cilantro. But every New Bedford scalloper we spoke with had the same idea: deep-fry them. The large scallops of summer 2000, plump and succulent, can be sliced in half to form medallions for quick frying, in the grand tradition of sailing ships and elegant dining rooms in New England since whaling days."