"Scallops: A New England Coastal Cookbook by Elaine and Karin Tammi is one of my new discoveries this morning. Kind of like Kurlansky's Cod, it's part history, part science, part cookbook. There are gorgeous photos and practical tips for cooks."
-- The Point: Cape Cod Maritime Days: a reading list WCAI NPR Cape Cod
"A thoroughly researched resource on all aspects of this delectable mollusk, the book includes shellfish lore and information about keeping scallop harvesting sustainable."
-- Cape Cod Magazine
"Offers recipes for starters and entrees that will make your mouth water."-- Key West Citizen
"No ordinary kitchen guide." -- Cape Cod Times
"Handsome color photography."-- New Bedford Standard-Times
"The many voices of expert contributors in every scallop-related field makes for an interesting story, but the dozens of great recipes make for the most wonderful eating of one of our tastiest local seafood products."-- southcoasttoday.com
"Melds some killer local scallop recipes with interviews from Nantucket scientists, world-renowned chefs, shuckers, and sea scallopers. A unique inside scoop."
From the Inside Flap
As one of the few cookbooks focusing solely on scallops, this collection captures the tradition, culture, and versatility of New England's most prized and valuable treasure. Scallop foodies Elaine and Karin A. Tammi, a mother/daughter team, have written a book about the scallop fishery that weaves together some of the best recipes in New England with interviews from Nantucket bay scallop fishermen, marine scientists, world-renowned chefs, shuckers, and sea scallopers. A thoroughly researched resource on all aspects of this delectable mollusk, the book also includes shellfish lore and information about keeping scallop harvesting sustainable. The authors present an exciting range of recipes, from favorite New England dishes to Mediterranean and Asian fare, including Scallop and Corn Chowder, Steamed Scallops on Spinach Leaves, and Szechuan Scallops. Designed to help the busy cook, these tantalizing recipes are accompanied by easy-to-identify headings indicating which meals can be prepared in thirty minutes or less and marking those containing six or fewer ingredients. An easy reference and thorough introduction to New England's heritage and cuisine, this guide reveals the true importance of this abundant shellfish. After spending four decades preparing meals for her family and taking gourmet cooking classes, Elaine Tammi enjoys concocting her own recipes. She and her daughter, Karin, have shared their extensive scallop experience by coauthoring articles for Food Arts and Coastal Living magazines and by performing cooking demonstrations in their community. Elaine resides in Sandwich, Massachusetts. Fondly referred to as "The Scallop Queen" by her students at Roger Williams University, Karin A. Tammi manages the university's Luther H. Blount Shellfish Hatchery and supervises research in Bristol, Rhode Island. The work she completed on the restoration of bay scallops at the University of Rhode Island proved instrumental in the formation of the Bay Scallop Restoration Project in Westport, Massachusetts. As an expert in the field of marine biology, Tammi has been featured on National Public Radio and CNN. She lives in Little Compton, Rhode Island.