11/17/17 10:00am
CHARITY ROBEY PHOTO | Seared scallops with sweet peppers and apple cider.

CHARITY ROBEY PHOTO | Seared scallops with sweet peppers and apple cider.

To eat a fresh wild Peconic Bay scallop is to experience the miracle of merroir, a food that tastes like the soup of salt, sand, grass and mud it came from — flavors of honey, mushrooms and sea foam.

Bay scallops are one of this country’s finest wild foods. Living on the East End means we get to eat plenty of them, especially this year, when the season, which has just started and goes through March, is looking very good. (more…)