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I work for the NJ Department of Agriculture and specifically in the Jersey Seafood division and would like to give Big Ups to OC Girl for supporting our community farmers markets.

Just two years ago we had fewer than 60 in the state, we now have a little over 100 markets similar to the one described.

NJ has five main ports and one of the largest fishing ports in the Country in Cape May. In addition, we have a growing aquaculture industry that offer some of the best oysters and clams you will ever taste. I would put them side-by-side with any you wish to offer and conduct a blind taste-test!

And our tuna is of such high quality we export large quantities to Tokyo for sushi. (For those that don't know, sushi grade tuna is highly sought after.)

As for the scallops, I agree with those that said Sear them. As with most seafood, the biggest sin is overcooking. I also grill them with a butter/garlic sauce.

For searing, I usually prepare a few versions for the wife. I marinade in soy sauce and then dust with sesame seeds; I marinade in lime juice with a pinch of kosher salt, marinade in Frank's Red Hot sauce, and then a lemon/garlic marinade as well.

Enjoy the Bounty of New Jersey's Harvest!

I vote for half the scallops wrapped with bacon and the other half seared. Then, you can box them up and send them to me because you all are making me really hungry for them.

blackjack wrote:I work for the NJ Department of Agriculture and specifically in the Jersey Seafood division and would like to give Big Ups to OC Girl for supporting our community farmers markets.

Just two years ago we had fewer than 60 in the state, we now have a little over 100 markets similar to the one described.

NJ has five main ports and one of the largest fishing ports in the Country in Cape May. In addition, we have a growing aquaculture industry that offer some of the best oysters and clams you will ever taste. I would put them side-by-side with any you wish to offer and conduct a blind taste-test!

And our tuna is of such high quality we export large quantities to Tokyo for sushi. (For those that don't know, sushi grade tuna is highly sought after.)

As for the scallops, I agree with those that said Sear them. As with most seafood, the biggest sin is overcooking. I also grill them with a butter/garlic sauce.

For searing, I usually prepare a few versions for the wife. I marinade in soy sauce and then dust with sesame seeds; I marinade in lime juice with a pinch of kosher salt, marinade in Frank's Red Hot sauce, and then a lemon/garlic marinade as well.

Enjoy the Bounty of New Jersey's Harvest!

One of the farms at this one is a CSA farm. They are going to take memberships next year and bring the produce to the market. I am very excited about this as we have no CSA farms close by.
My son did a couple of the scallops on the grill. He hit them with salt, pepper, and srirachi (?) sauce. Very good. Here in Ocean City we have a very nice farmer's market but it doesn't have a focus on organic which this one in Margate has. Also the organizers in Margate had a very difficult time getting this approved and I felt it was important for the town to see it is appreciated.
And eggs are always much happier roaming free.

OceanCityGirl wrote:

blackjack wrote:I work for the NJ Department of Agriculture and specifically in the Jersey Seafood division and would like to give Big Ups to OC Girl for supporting our community farmers markets.

Just two years ago we had fewer than 60 in the state, we now have a little over 100 markets similar to the one described.

NJ has five main ports and one of the largest fishing ports in the Country in Cape May. In addition, we have a growing aquaculture industry that offer some of the best oysters and clams you will ever taste. I would put them side-by-side with any you wish to offer and conduct a blind taste-test!

And our tuna is of such high quality we export large quantities to Tokyo for sushi. (For those that don't know, sushi grade tuna is highly sought after.)

As for the scallops, I agree with those that said Sear them. As with most seafood, the biggest sin is overcooking. I also grill them with a butter/garlic sauce.

For searing, I usually prepare a few versions for the wife. I marinade in soy sauce and then dust with sesame seeds; I marinade in lime juice with a pinch of kosher salt, marinade in Frank's Red Hot sauce, and then a lemon/garlic marinade as well.

Enjoy the Bounty of New Jersey's Harvest!

One of the farms at this one is a CSA farm. They are going to take memberships next year and bring the produce to the market. I am very excited about this as we have no CSA farms close by.
My son did a couple of the scallops on the grill. He hit them with salt, pepper, and srirachi (?) sauce. Very good. Here in Ocean City we have a very nice farmer's market but it doesn't have a focus on organic which this one in Margate has. Also the organizers in Margate had a very difficult time getting this approved and I felt it was important for the town to see it is appreciated.
And eggs are always much happier roaming free.

I'm quite familiar with Margate's troubles. Glad they got it resolved!

my sons are involved in a restaurant in Ocean City that supports local farms and businesses. They are friends with the owners of Steve and Cookies who were the big proponents of the market (it's in their lot). They have been good to my sons which is another reason for my support. The town gave them a hard time but the market was very busy, and there was press all over including a live broadcast. Local politicians were there as was the Margate Fire Department. When I got there at 11:00 several booths were closed as they'd sold out early. I'd say they got off to an excellent start. Very happy for them.

OceanCityGirl wrote:my sons are involved in a restaurant in Ocean City that supports local farms and businesses. They are friends with the owners of Steve and Cookies who were the big proponents of the market (it's in their lot). They have been good to my sons which is another reason for my support. The town gave them a hard time but the market was very busy, and there was press all over including a live broadcast. Local politicians were there as was the Margate Fire Department. When I got there at 11:00 several booths were closed as they'd sold out early. I'd say they got off to an excellent start. Very happy for them.

Build it and they will come.

blackjack wrote:In addition, we have a growing aquaculture industry that offer some of the best oysters and clams you will ever taste. I would put them side-by-side with any you wish to offer and conduct a blind taste-test!

Where do I volunteer to taste test?

rednekkPH wrote:

conched wrote:Bacon does the body good!

It's my favorite condiment.

It's my favorite seasoning.

Also good for breakfast, lunch, and dinner!

OceanCityGirl wrote:

SharkOnLand wrote:Scallops and tuna at a farmer's market? What kind of whacked-out farmers do you have in Jersey?

We have very fertile soil.
Hehe. The market was the idea of several area restaurants who want local, organic products. They have seafood, free-range eggs, mostly organic produce, coffee, etc. This was the first week and I wanted to support the idea. They had some good things.

Super!!

I want Don's portion of scallops!!!

Coconuts wrote:

blackjack wrote:In addition, we have a growing aquaculture industry that offer some of the best oysters and clams you will ever taste. I would put them side-by-side with any you wish to offer and conduct a blind taste-test!

Where do I volunteer to taste test?

Let me know next time you're in NJ.

OceanCityGirl wrote: One of the farms at this one is a CSA farm. They are going to take memberships next year and bring the produce to the market. I am very excited about this as we have no CSA farms close by.

We just joined a CSA this year- we're really not thrilled at this point. We've had 2 of 20 weeks delivered so far. We got: 4 quarts of mediocre strawberries, a tiny bunch of garlic scapes, a puny bunch of swiss chard (like 3 ounces), about the same amount of dill, two small bunches of kale (barely enough for a side dish for two), a head of Napa cabbage, and a ton of lettuce. The lettuce was good the first week, but we paid a lot for lettuce and strawberries. I'm reserving judgment until we're farther in, but if it stays like this, we won't renew.

Coconuts wrote:

OceanCityGirl wrote: One of the farms at this one is a CSA farm. They are going to take memberships next year and bring the produce to the market. I am very excited about this as we have no CSA farms close by.

We just joined a CSA this year- we're really not thrilled at this point. We've had 2 of 20 weeks delivered so far. We got: 4 quarts of mediocre strawberries, a tiny bunch of garlic scapes, a puny bunch of swiss chard (like 3 ounces), about the same amount of dill, two small bunches of kale (barely enough for a side dish for two), a head of Napa cabbage, and a ton of lettuce. The lettuce was good the first week, but we paid a lot for lettuce and strawberries. I'm reserving judgment until we're farther in, but if it stays like this, we won't renew.

Yep I'd be p***. My sister belongs to one and gets excellent things. However, the first few weeks are mostly greens and some early squash. I would expect it to pick up soon, depending on your climate. They are pricey so you should be getting your money's worth. However, the thing with CSA's is you are only getting what is in season. In Sept. you might find yourself with tons of squash, potatoes, pumpkins, etc. If you go to your CSA's website they should have a list of what is in during what weeks.

OceanCityGirl wrote:

Coconuts wrote:

OceanCityGirl wrote: One of the farms at this one is a CSA farm. They are going to take memberships next year and bring the produce to the market. I am very excited about this as we have no CSA farms close by.

We just joined a CSA this year- we're really not thrilled at this point. We've had 2 of 20 weeks delivered so far. We got: 4 quarts of mediocre strawberries, a tiny bunch of garlic scapes, a puny bunch of swiss chard (like 3 ounces), about the same amount of dill, two small bunches of kale (barely enough for a side dish for two), a head of Napa cabbage, and a ton of lettuce. The lettuce was good the first week, but we paid a lot for lettuce and strawberries. I'm reserving judgment until we're farther in, but if it stays like this, we won't renew.

Yep I'd be p***. My sister belongs to one and gets excellent things. However, the first few weeks are mostly greens and some early squash. I would expect it to pick up soon, depending on your climate. They are pricey so you should be getting your money's worth. However, the thing with CSA's is you are only getting what is in season. In Sept. you might find yourself with tons of squash, potatoes, pumpkins, etc. If you go to your CSA's website they should have a list of what is in during what weeks.

Here's a Jersey Fresh Availability Chart (subject to change based on extreme weather conditions):

http://www.state.nj.us/jerseyfresh/sear ... bility.htm

The CSA farm that was there is from Gloucestor County so not far from the Cherry Hill area.

OceanCityGirl wrote:I just went to the farmers market and the seafood guy had beautiful sea scallops. What should I do with them? I also bought a bunch of fresh basil so that would be nice to use, and some arugula. I also bought some beautiful tuna.
Will this keep for a day, til tomorrow.

are the Scallops in a bag?? Uh.. first question..
are they Live (In the shell)? or the meat?
if Meat only bag them up.. put ice in a bowl..
in the fridge.. they will last... 5-7 days.. IF the iice is
kept ..

tuna?? I am guessing paper wrapped? (please tell me not air sealed.)

again with the bowl.. wrap a bag around the bowl.. let it sag into the ice..
put the tuna ontop of the plastic..
2-3 days..

ph4ever wrote:I want Don's portion of scallops!!!

you can have Santa's too..

BTW.. 15 years in seafood.. From thawing up to 75,000 pounds a day
to make everything from stuffed shrimp,stuffed sole, Popcorn shrimp..
We packed for Sam's, Carnival Cruise line. Schwans...


also when I moved to Idaho I went into fresh seafood (they fly it in)
and processed for some of the finest places uin Sun valley

pair8head wrote:Very carefully wrap them in plastic wrap, deposit them in the garbage can, go out and get yourself a burger.

Can you tell I don't like em?

Yup - agree here. I do have an alleged good recipe from those who like them - but looks similar to other recipes---butter and vermouth in mine.

Love me some fresh tuna though - grilled. Here is a recipe from Byerly's (fancy grocery in Minnesota).

http://www.lundsandbyerlys.com/

1 8oz can pineapple tidbits
11/2 T firmly packed brown sugar
11/2 T lemon juice
3/4 t salt, divided (but I never use salt)
11/2 - 2 lbs tuna steaks
1 (11oz) can mandarin orgnae segments, drained, coarsley chopped
2 green onions thinly sliced
1 T chopped hot red jalepna peppers (I used green)
1 T sniied fresh cilantro
1/4 t cayenne pepper

Drain pineapple, reserving 1 T. In small bowl combine reserved pineapple juice, brown sugar, 1/2 T lemon juice, 1/2 t salt, pepper. Arrange fish in glass baking dish. Pour marinade over fish, turning to coat. Refrigerate, covered, 30 minutes. In medium microwaveable bowl, combine pineapple, 1 T lemon juice, 1/4 t salt, orange segments and remaining ingrediants. Prepare grill and spray with no stick cooking spray. Using direct heat method, arrange fish in grill 4-5 inches over medium hot coals. Grill, uncovered, until slightly opaque in center (~10 minutes per inch of thickness measured at its thickest part), turning once. Microwave (HIGH) pineapple mixture until heated (11/2 - 2 minutes). Arrange fish on heated serving platter; top with salsa.

YUMMY

We have a pretty simple recipe (for Bay scallops) . . .
We sear them in butter and then de-glaze the pan with a splash of Vermouth and then add some half & half (or cream) and tarragon . . . yummers!