When your Supper Sings for You: Singing Scallops

Back in my frat boy days, I worked at a great Seattle restaurant by the name of the Adriatica. It was an awesome concept as it allowed the chef to prepare any food from the Adriatic sea and the Mediteranean. Along with my copy of the Chez Panisse Menu Cookbook, the food prepared by chef Nacy Flume and former owner John Sarich (now at Chateau St. Michelle) formed my culinary guidelines, if you will, for years to come. It was here that I learned to like vegetables, renounced my low sodium diet, and while a practicing vegetarian, tore into a loin of lamb shish kebab that had not been touched by someone's anorexic mistress.

I will never forget seeing and tasting singing scallops, or scallops prepared in their shells, which for some reason seems to be a uniquely Seattle dish. It is no more complicated than steamed clams or mussels, but the effect of the beautiful shells instead of clams or mussel shells is not to be underestimated.


Singing Scallops Marinere au Frat
Olive oil
2 pounds singing scallops
1 leek, thinly sliced crosswise
1 clove garlic, finely chopped
1 onion chopped
2 medium carrots, sliced
4 sprigs of tarragon
2 cups dry white wine
3 tablespoons butter
1 shot of Pernod
Salt and pepper to taste

Heat a dutch oven or large stock pot over medium heat. Add oil. Then add leeks, shallots, and onion. Sauté until translucent, about 10 minutes. Then add garlic, and cook for 1 minute. Add white wine, Pernod, tarragon, butter, bay leaf, and salt and pepper. Simmer one minute and add scallops; cover; cook until shells open, about 3-7 minutes--do not let boil or you will end up with unattractive scum all over your shells (See picture). Discard unopened shells, and serve with quality crusty bread and lemon wedges.