The abductor muscle of a bay scallop is chewy and delicious.
In the 1880s when our ClockTower was being built, bay scallops were so healthy and plentiful that New England was a top supplier.
Human population in the northeast took its toll.
By the 1930s, eelgrass beds along the eastern seaboard began to die off.
Now the seafood industry struggles with a severe reduction in the local bay scallop population.
But seared with salt, pepper and lime juice they are fantastic!
Most domestic bay scallops are now farmed in Florida.
That little muscle is removed and trucked north.