WINTER 2014

Ocean of Thanks

Cape Cod Home  /  Winter 2014 / ,

Writer: Susan Dewey

Ocean of Thanks

WINTER 2014

Cape Cod Home  /  Winter 2014 / ,

Writer: Susan Dewey

One of our coastal region’s culinary stars—the simple scallop—adds memorable seaside flavor to Thanksgiving feasts from appetizer to entrée.

Fresh scallops are a seasonal pleasure on Cape Cod and Islands tables from October through March. Delicate bay scallops harvested from Martha’s Vineyard, Nantucket and Cape Cod waters and hearty sea scallops dug from George’s Bank grace many a feast, especially around the holidays. Plated on artfully arranged tables with a view of the bounding sea that has given us bounty since the very first Thanksgiving shared by the Mayflower Pilgrims and the Indians, one of these recipes will be an especially fitting addition to your seaside Thanksgiving feast this year.

One of our coastal region’s culinary stars—the simple scallop—adds memorable seaside flavor to Thanksgiving feasts from appetizer to entrée.

Seaside Recipes

 

Susan Dewey

Susan Dewey, former associate publisher and editor at Cape Cod Life Publications, lives in Centerville where she grows vegetables and flowers for Cape farmers' markets, designs perennial gardens for her son’s company, Dewey Gardens, and enjoys living on beautiful Cape Cod year round.