Seafood cookery from Carteret County kitchens

Seafood Cookery FROM CARTERET COUNTY KITCHENS Price $2.00 THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C61 .5 C32s VLEDGMENTS Dr. Sandra M. Woods, Scientific Data Dr. Frank Thomas, Consultant Miss Jenny Lynn Garner, Artist Published by NATIONWIDE PRESS Raleigh, North Carolina SPONSORED BY CARTERET COUNTY HOME DEMONSTRATION CLUBS BEAUFORT, NORTH CAROLINA ADVISORY COMMITTEE Dr.A. F. Chestnut, Director, UNC Institute of Fisheries Research Dr. John Costlow, Duke Marine Laboratory Miss Ruth Peeling, Editor, Carteret County News Times Ted Miller, Director, Marine Chemurgics, Inc. ‘‘Tony’’ Seamon, Sanitary Fish Market and Restaurant Mrs. Coretta Cherry, Home Services Representative, Carolina Power and Light Company Elmer Willis, “‘Clam King’’, Williston, N. C. Cecil Morris, retired, N. C. Board of Conservation and Development STEERING COMMITTEE Mrs. E. M. Foreman Mrs. R. E. Walton Mrs. W. L. Styron Mrs. A. C. Davis Mrs. Joe Barnes Mrs. Earl Dunn Mrs. A. S. Oakley Mrs. Floy G. Garner, Home Economics Extension Agent, Carteret County SCALLOP The scallop, which gets its name from its attractive fluted shell, is a relative newcomer to the North Carolina home consumer. There are three} species of scallops gathered along the Atlantic Coast; the bay scallop, calico scallop and sea scallop. The bay scallop, Pecten irradians, is the one of commercial importance to North Carolina and the one primarily used, for eating in this area. | The bay scallop is a bivalve mollusk which lives primarily in shallow water. It has a unique characteristic of being able to swim or move about by snapping its shells together. The strong adductor muscle which is responsible for this is the part that we most commonly eat although Euro-: pean epicureans eat the entire animal. Another unique character of the scallop is its possession of eyes of deep blue color, located on short stalks among the tentacles of the mantle. They are capable of detecting motion of objects. Although the bay scallop is found primarily in shallow water, they are found at various depths and the deeper waters afford protection against freezing winters and their biggest enemies, the herring gulls. Scallops cannot be exposed out of water for very long periods of! time (such as extremely low tides) for although the adductor muscle is a strong one, it does not have the capacity to remain tense and keep the’ shells closed. | The scallop can be eaten raw, although most commonly it is cooked. Scallop meat is very high in protein, some carbohydrate, and a very small amount of fat. It is very high in phosphorus, and also provides the body with quantities of calcium, iron, niacin, riboflavin and thiamine. BAKED SCALLOPS Drain scallops. Salt and pepper and dredge thickly with flour. Melt a generous amount of butter or margarine in a flat casserole. Place scallops separately in a single layer and bake about 15 minutes in a very hot oven. Broil for few seconds to brown if necessary. Harkless Wooten SCALLOP CANAPES 1 pound cooked scallops 2 cloves garlic, finely chopped 2 tablespoons butter, melted ’ cup grated cheese % teaspoon Worcestershire Sauce dash pepper dash salt 2 cups pastry mix Chop scallops. Cook garlic in butter 2 to 3 minutes. Add cheese, seasonings, and scallops. Blend well. Prepare pastry mix as directed. Roll out very thin and cut into 90 circles, 2 inches in diameter. Place about 1 teaspoon of scallop filling in the center of half the circles. Cover with remaining circles, pressing edges together with a fork. Vent tops. Place on a baking pan and bake in a very hot oven (450 degrees) for 10 to 15 minutes until brown. Violet Byrum Sound View Club STEWED SCALLOPS 2 cups scallops 1/4 cup water % teaspoon salt dash of pepper