INGREDIENTS

INSTRUCTIONS

This sounds like a decorator's recipe, but it is not. There is a
beautiful pink-shelled scallop that lives in the waters of Puget Sound,
that inland body of salt water near which Seattle and Tacoma are situated.
The pink scallop has a bright taste that is not as sweet as that of the
eastern, or bay scallop . . . it is more like the wonderful brininess that
one associates with a good oyster or clam.
This special pink creature is sometimes called a "singing" or "scooter"
scallop because he lives on top of the sand under water, and snaps his
shell shut, thus forcing water out of the shell. The scallop can jet propel
himself about the sea bottom in this way.
I doubt you are going to be able to taste this bivalve unless you come to
Seattle. The scallops must be very fresh, and they do not take well to
travel, unless they do it on their own. If you do find some Pacific
Northwest pink scallops, cook them just as I do my Steamed Clams (see
recipe). The whole creature is edible and just delicious.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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