It was 1999 and a long distance relationship. He was in Boston, I was in Philly. I packed my bags, boarded Amtrak and before I knew it, was in Back Bay Station. (It was actually the longest trip of my life...no girls hair and make-up should ever be expected to last that long!) I thought we were headed back to his tiny brick apartment on Beacon Hill, but instead it was a quick luggage drop-off, bathroom break and back on the road. I had no idea where we were going and honestly was slightly agitated, "can a girl not just grab a bite in Back Bay?"
Hours later there we were, on a picturesque section of beach in Kennebunkport, Maine. It was cool and breezy but he brought sweatshirts, coats and wool throws. He placed a picnic blanket atop the sand and pulled out of the basket two beautifully wrapped ham, brie & honey-mustard sandwiches, assorted cheeses, crackers, nuts, grapes and wine. We nibbled, sipped and talked about life. Some time passed and the sky began to darken - an increasingly steady rain puddled our footprints. We didn't want to leave.
We ended up at an ocean front restaurant eating an amazing seafood dinner, sharing a bottle of wine and getting lost in conversation. One particularly memorable appetizer was a deep fried scallop that we still talk about to this day. (I regret not asking for the recipe.) It was crunchy, mildly spicy and delicious. All in all it was perfect......everything about that day was...
Here's a deep fried bay scallop recipe we found online at FoodMayhem.com. Though not the exact same, it's a fun recipe we absolutely love...talk about a crowd pleaser! We serve a Chipotle Dipping sauce on the side, we swear...goes with everything! (adapted recipe follows)
Cornmeal Crusted Bay ScallopsMix above ingredients in a small food processor. S&P to taste if needed.
3-4 app. size portions
oil for frying (we use vegetable)
7 ounces (23 pieces) frozen bay scallops, defrosted (these were fresh, never frozen)
3 tablespoons potato starch
1/4 cup + 2 tablespoons cornmeal
1/2 teaspoon ancho chili powder
1 teaspoon garlic powder
2 teaspoons dried parsley
salt and pepper to taste
1. Heat the oil to 350 degrees F. (Oil or candy thermometer is a good investment if you don't have one.)
2. Drain scallops and toss with potato starch until all pieces are coated. Season with salt and pepper.
3. Beat egg in a small bowl. Set aside. Combine cornmeal, ancho, garlic, and parsley in a another small bowl.
4. Dip scallops in egg mixture. Let excess drip off and toss with cornmeal mixture. Shake off excess and fry (in batches, depending on the size of your pot). Scallops are done when they float, about 1 minute. Season with salt to taste and drain on paper towels. Eat immediately.
Chipotle Dipping Sauce:
Source: adapted over time
1/2 cup Mayo
1/2 cup Sour Cream
1 Chipotle Pepper in Adobo
1 teaspoon Lime juice