"Sea scallops are now being cultivated in Maine’s pristine bays after years of being a "wild-only" harvest. This book offers lots of information about one of our state’s most delicious sea products. The recipes are easy to follow, a welcome introduction to preparing and serving this versatile bivalve. For those who may have dined on scallops when visiting other countries, what’s missing from our local wild caught scallops is the fresh roe, discarded here according to regulations, but almost universally included outside of the US. Our farmed scallops leave the roe intact, and I look forward to learning of diners’ delight as they experience it perhaps for the first time."

– Sam Hayward, Chef-partner, Fore Street, Portland, Maine

“Farmed scallops are arguably one of the most sustainable and delicious proteins that one could choose, truly a treasure. This cookbook with its wonderful photos helps you discover new strategies for cooking and eating not only the buttery sweet adductor muscle, but also the exquisite roe and savory mantles. Eat more Maine scallops and feel great about your choice to support sustainable seafood.”

– Chef Robert Dumas, Food science innovation coordinator, University of Maine

“Sea scallop farming with its minimal visual impact fits in well with the ways we use our coastal waters. Here is a true story of sea-to-table in our changing ocean environment. This excellent cookbook honors traditional methods of using our locally produced sustainable seafood.”

– Dr. Alexa Dayton, Executive Director, Maine Center for Coastal Fisheries