Monthly Archives: February 2012

Scallop Carrot Soup

2 lbs(6 cups) Carrots thinly sliced round
1 lg Sweet Potato thinly sliced
6 cups Chicken/veg broth
1-2 cups Onion diced
3 tablespoon Ginger fresh minced
1 tablespoon Brown sugar
1-2 tablespoon Curry
½ teaspoon Coriander
1/8 teaspoon Nutmeg
1-3 Garlic freshOPTIONAL – 1 cup Coconut milk, Cayenne

SCALLOPS – Preheat cast iron skillet (no oil/butter), med-high heat. Cook 4-5 scallops at a time about 2 min or so each side until seared, remove from heat.

Saute onion in oil to soften, add ginger, garlic, spices (play with choice and amounts for your own preferences) about 1 minute. Add broth and carrots, bring to boil then reduce to med-low heat for about 30 mins. Allow to cool some and puree or blender in small batches. Add some coconut milk, and more broth if too thick. Now add the best part….. SCALLOPS !!! Garnish with parsley or green onions. This soup freezes fantastically!

End of Shrimp Season- Many Thanks!

Friday, Feb 17th- shrimp season closure was a big disappointment for us and our customers knowing it will be another year (Dec/Jan) to wait for fresh shrimp. It was great seeing so many old friends and meeting new ones this season, which brought us huge enjoyment under the business conditions we have to deal with (and have to add, the tremendous amount of misinformation :)  It was amazing to find out that so many people had no idea there is shrimp off our coasts, it’s availability or where to find it (which we gladly share!!).

It has been a wonderful season for catching such beautiful northern shrimp (we liken it to ‘organic’) and developing a terrific way for our neighbors and communities ability to access seafood directly off-the-boat while coming down and enjoying the adventure of seeing NH’s working waterfront. There was tremendous customer appreciation on shrimping information by Portsmouth HeraldManchester Union LeaderNH ChronicleWMURSeacoast Eat LocalNHIAF and others!

**We recommend sending us your emails for future fishing efforts, reminders of next shrimp season and welcome any feedback!

Mike and… Continue reading