Home Wine Kitchen sent out their weekly email this Wednesday and one specific ingredient caught our eye: the Calico scallop, which makes an appearance on the appetizer menu this weekend.
Named for their striped shell exterior, Calico scallops are similar to Nantucket Bay scallops, both in their smaller size and firm texture as well as a sweet, nutty flavor. This warm-water domestic scallop comes from southeastern United States shores, but due to a combination of overfishing and underpopulation, it has fallen off the restaurant scene for the past 15 to 20 years. With time to rejuvenate and purveyors who have found more sustainable methods to fish them, they are now reemerging.
Home Wine Kitchen chef/co-owner Cassy Vires says she has not seen these scallops in her cooking career and was inclined to see what she could do with them. Sautéed in butter, the scallops are tossed with Salume Beddu’s fiama sausage and parsley bread crumbs, then finished with pea shoots from Claverach Farm. Per her customary cooking style of elevated simplicity, Vires highlights the clean, natural flavors of the ingredients while also creating a dish that spans sweet, smoky and spicy.
Home Wine Kitchen, 7322 Manchester Road, Maplewood, 314.802.7676, homewinekitchen.com