Yesterday, the same day the Supreme Court ruled the federal same-sex marriage ban unconstitutional, Rick Scott announced his own batch of monumental news: Bay scallop season is starting early this year -- not on July 1, but on June 29.
"By moving the recreational date up, we'll provide families and visitors with an extra weekend to enjoy the scallop season, which will benefit jobs and families along the coast," said the governor in a press release issued by his office.
There is no commercial harvest of bay scallops in Florida, but you can collect up to two gallons of whole bay scallops (or one pint of meat) per person per day. The season runs through September 24.
Since this radical date change can be quite unsettling, we've decided to help where we can -- in the kitchen. Once you've collected two gallons of scallops this Saturday, try them in one of these five recipes.
Cookbook writer Aran Goyoaga, formerly a resident of Palm Beach County, cooks some of the prettiest things on the Internet on her blog Cannelle et Vanille. These scallops have bacon in them -- and they're also gluten-free. Sold.
If you do not have a severe aversion to cilantro, Food52's recipe for gingered pea purée and cilantro gremolata is the kind of dish that easily impresses. Side note: puréed anything (minus potatoes) is always impressive.
For the moments when you want lots of clarified butter with your scallops, cook up this recipe by blogger Confections of a Foodie Bride. You'll need four tablespoons of the churned cream and also white wine, sugar, and lemon. 'Nuff said.
Bon Appetit's scallops are great for those days when you feel like cooking and making a big old mess. This recipe requires you to grind cumin seeds, paprika, red pepper flakes, and black peppercorns. Then you've got to bloom them in oil. Then you've got to cook the scallops. Got some time on your hands? Try this one out.
You know what requires 16 tablespoons of butter? This recipe from Saveur. (That's one whole cup of butter.) Just switch out those diver scallops for some bay scallops and get to it.
Follow Emily on Twitter @EmilyCodik.
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