{"id":259986,"date":"2026-07-13T17:22:51","date_gmt":"2026-07-13T14:22:51","guid":{"rendered":"https:\/\/1kitap1.com\/en\/farmed-sea-scallop-cookbook-marnie-reed-crowell\/"},"modified":"2026-07-13T17:22:51","modified_gmt":"2026-07-13T14:22:51","slug":"farmed-sea-scallop-cookbook-marnie-reed-crowell","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/farmed-sea-scallop-cookbook-marnie-reed-crowell\/","title":{"rendered":"Farmed Sea Scallop Cookbook – Marnie Reed Crowell"},"content":{"rendered":"
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Sheets of rehydrated kelp rolled and cut into strips make a perfect al dente noodle when cooked until tender. Sweet peppers, red and yellow, are commonly part of steamed fish dishes. Since shucking scallops is essentially steaming them, we decided it was very appropriate to combine them with all the above for an umami test in a simple scallop stir-fry. We wanted to know whether a protein such as chicken would also be enhanced by scallops and kelp in the way lobster is.<\/p>\n

We began with the classic saut\u00e9 of onions, garlic, and fresh ginger slices. Soy and sherry and cornstarch finished the sauce. We used the water from soaking the kelp and the liquid from shucking the scallops both to enhance the taste of the stir-fry and to cook our rice. The results are in: Chicken tenders take on a subtle taste that pairs well with the scallops. The fresh garden greens look pretty, but the seaweed wins for taste and texture. The winners are . . . us!<\/p>\n

The dish is fabulous, tasty, and easy. Now if only we had some lobster to add to the mix. Scallop dolma Did you say \u201cdolma\u201d? The Turkish word means \u201cstuffed\u201d or \u201cfilled.\u201d The same word usually applies to grape leaves or cabbage leaves, which are stuffed and rolled. Dolmades is the plural of dolma, especially appropriate, as these wraps are somewhat large. So you see it was a short leap to think of softened sheets of kelp for making scallop Dolmades. You thought of nori and rolling sushi, did you not?<\/p>\n

These little wraps make nice handheld snacks with a whole scallop peeking out one end. Your kelp, possibly kombu (Laminaria digitata) or sugar kelp (Laminaria saccharina), may need only to be soaked in water if it was dried when young and tender. You will want to save that soaking water or the water from any parboiling needed to tenderize the kelp.<\/p>\n

Use it for cooking your rice, as it is renowned for its umami properties. (And now it dawns that our chowders and bisques would no doubt be enhanced by similar rehydrated seaweed additions!) Dolma wrap preparation Another clever way to have a ready supply of dried umami-rich seaweed is to break up the dried sheets and whirl them in a blender until you have \u201cumami dust,\u201d which you can store in an airtight jar. Mixtures of such sprinkles are commercially available.<\/p>\n

Whenever you need a touch of umami, just sprinkle it on like glitter! Any of our seafood combination creations that follow will no doubt benefit from a dash of sea vegetables. Use your imagination for flavoring your rice filling.<\/p>\n

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Copyright \u00a9 2026 by Marnie Reed Crowell and Marsden Brewer Photos by Marnie Reed Crowell except where noted All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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