The state of Maine is pioneering the development of aquaculture production of the sea scallop (Placopecten magellanicus) and is the only state in the nation where whole and live scallops can be routinely sourced. Markets focus on the adductor muscle of the scallop – the ‘meat’ – and between domestic landings and imports, the US market approaches $1B USD.
Much less well-known in the US are products and dishes made with other parts of the scallop: the gonad, the mantle, and the entire animal. Culinary uses in other countries regularly use whole scallops or other parts besides the adductor: ‘Coquilles St. Jacques’ is a popular dish in France, and Japan is well known for its spectrum of products made from scallops and different preparations. The US has traditionally had a much narrower range of products and uses made from scallops, but there is significant opportunity in broadening those offerings.
Given that approximately 80% of US seafood is consumed in restaurants, it is vital to engage chefs and restaurateurs about preparations with whole scallops; they serve as the ambassadors to consumers, and interpreters of unusual dishes. Culinary professionals are critical to achieving demand from consumers.
With funding from NOAA Sea Grant in their FY 2023 Aquaculture Technologies and Education Travel Grants, a group of chefs, seafood professionals, educators, economic development specialists and writers have embarked on an effort to create an avenue for culinary technology transfer, in support of broadening interest in both farmed scallops from Maine, as well as the dayboat-quality that the state’s wild fishery is recognized for. The group visited with chefs, fishermen and others in France, and have implemented programming to engage and educate chefs here in the US.
We will review the activities of our travel, lessons learned, and the follow-on activities already in progress and yet to come, in support of raising the profile of Maine’s farmed and wild sea scallops.