
Cape May-Wildwood is the one of the largest fishing ports on the East Coast, and one of our stars is the Atlantic Sea Scallop—a meaty, sweet-tasting mollusk that cooks up in just a few minutes and is delicious accompanied by both savory and fruit flavors. If you’ve only had the smaller bay scallops, imagine a similar texture but the size of a marshmallow (you can even find the larger). Scallops are available at seafood markets. While they’re best cooked fresh, they’ll keep in a deep freeze.
Here are five scallop recipes from our own Persnickety Chef that you can make at home.


Jessica is the Creative Director at Cape Publishing and reports on business changes and historic preservation in Cape May. Is there something going on that we should know about? Email news tips to jessica@capemay.com.
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