Pick Up Some of Maine’s Best Scallops at Luke Lobster’s Pop-Up Event

Scallop lovers who would love to pick up a few pounds to take home from the pop-up can place advance orders.

downeast dayboat

Togue Brawn’s Downeast Dayboat prioritizes small-catch and sustainable scallop harvesting practices. Photo credit: Facebook/Downeast Dayboat

New Yorkers will have a chance to pick up some of Maine’s best scallops on Wednesday, March 15, from 5:00-7:00 p.m. at a one-day pop-up collaboration at Luke’s Lobster’s Midtown East location. Scallop lovers will need to place an order for pick up on the Downeast Dayboat site ($28/pound) by March 10.

So why special order these scallops? You might be familiar with the delicate subtleties of terroir, where the soil and environment of a given environment can influence the taste of the food grown there. A similar idea applies to ocean filter feeders, like oysters and scallops: changes in the sea result in a different flavor profile known by shellfish fans as “merroir.”

However, it’s difficult to get a true sense of a scallop’s specific merroir when it’s part of the traditional thousand-pound load that industrial boats pull up in U.S. waters, where a variety of provenances, and therefore flavor profiles, might be tossed together.

Fortunately, Maine-based Togue Brawn of Downeast Dayboat has come to the rescue. Highlighting small-catch sustainable harvesting practices, Downeast limit their seasonal daily scallop harvest from their local Cape Elizabeth waters. Thanks to their short trips and smaller loads, the scallops aren’t waterlogged from days on ice: they’re shipped immediately to arrive fresh and full of flavor within 24 hours of landing.  

As Brawn mentioned, “Maine waters create tasty seafood,” so lobsters and scallops are natural edible partners. With tastes ranging from “floral,” to “gamey,” you are sure to find a delectable scallop merroir to remember at this upcoming pop-up.

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Kate Findlay-Shirras

Kate is a non-fiction producer with a soft spot for the sea. She created BestFishForward.com to promote sustainable seafood practices in her community.