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Potato-Leek Purée with Seared Sea Scallops
As a young fisherman’s wife, I spent many of my days off and long evenings lending a hand wherever it was needed. On the trap dock packing fish, or in the winter, shucking sea scallops in a small, weathered shanty in South Chatham. The shanty was simple and hardworking, much like the people in it, two drafty rooms with concrete floors, warmed by a kerosene stove. Inside, there were high and low shucking benches, depending on whether you preferred to stand or sit, each one wor
Chatham Harvesters
Mar 293 min read
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