Listen to Table to Farm No. 1 with L.V. Anderson and Dan Pashman by clicking the arrow on the audio player below:
Slate’s coverage of food systems is made possible in part by the W.K. Kellogg Foundation.
On this week’s episode, Laura and Dan head to the Brooklyn Heights Greenmarket to buy some sea scallops from Charlie Corris, a longtime Long Island fisherman, and they ask him about changes he’s seen in the industry and the impact of government regulations on his work. Then they’re joined by the co-founder of a new Community Supported Fishery, Samantha Lee, and Dale Parsons, a fifth-generation seafood wholesaler and shellfish farmer, to learn about the CSF model, shellfish farming, and the effects of climate change on fishermen. Finally, our hosts sit down to a meal of seared scallops using a recipe suggested by one of their guests.
Here’s the recipe:
Yield: 3 or 4 servings
Time: 15 minutes
1 tablespoon unsalted butter
1 tablespoon olive oil
1½ pounds sea scallops, tendons removed
Salt and black pepper
Lemon wedges for serving (optional)
Put a large skillet over high heat. When it’s hot, add the butter and olive oil. When the butter melts, add the scallops in a single layer without letting them touch one another. (Work in batches if necessary.) Season with salt and pepper. Cook until the scallops are browned on the bottom, 2 to 3 minutes. Turn them over and cook until they’re browned on the second side, another 2 to 3 minutes. Serve hot, with lemon wedges if desired.
Here are links to some of the things we discussed this week:
The Brooklyn Borough Hall Greenmarket.
American Pride Seafood.
A 2010 Slate piece arguing that vegans should eat oysters.
Village Fishmonger CSF. (Also check out Village Fishmonger’s Lucky Ant fundraiser.)
The Environmental Defense Fund’s Seafood Selector.
Dan’s podcast and blog is The Sporkful.
This podcast was produced by Dan Pashman.
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