Sullivan’s Island Seafood Sauté
Provided by: Chip Jones, 2018 Growing New Farmers Program graduate
1/2 lb. local Carolina Bay scallops
1/2 lb. local medium creek shrimp, peeled and deveined
1 large Vidalia onion, coarsely chopped
1/2 cup butter or light olive oil
1/3 cup flour
1 cup water
1/2 cup white wine (Dry; pick one you can drink while you make this!)
Salt and pepper to taste
Chopped fresh basil to taste
Chopped fresh parsley to taste
–Sauté onion in 1/4 cup butter or oil over medium heat.
-Add shrimp and scallops. Stir constantly until shrimp are pink. Set aside.
-In another pan melt remaining 1/4 c butter.
-Gradually add flour and water, stirring constantly to prevent lumps and sticking.
-Cook over medium heat until mixture begins to thicken.
-Stir flour mixture into shrimp and scallops.
-Add salt, pepper, basil, parsley, and wine.
-Heat until bubbles form, stirring constantly.
-Serve over Carolina Gold rice.
In a not-so-distant past, this yummy seafood dish was pretty standard Lowcountry Plebeian seasonal fare. Use BAY scallops if you can find them. They are sweeter than Sea scallops. These days, you have a fair chance depending on season of getting decent Bay Scallops from North Carolina. Back for a brief period of glory before Hugo, you could frequently find local SC Bay Scallops East of the Cooper in markets like Simmons or Mt.Pleasant Seafood. Now, not so available. Sea Scallops are an acceptable substitute. Imported shrimp, however, are not. Use seasonally Local SC White or Brown shrimp, or don’t bother.
Provided by: Joby Pace and Emily Smythe, 2018 Growing New Farmers Program graduate
2 strawberries muddled, sourced from Ambrose Farm
Slice of local cucumber
.75 oz. watermelon shrub by JAM Beverage Company (Charleston, SC)
.75 oz. mint simple syrup
.75 oz. lemon juice
1.5 oz. rum (Mt. Gay)
Dash of rose water (optional)
-Shake ingredients with a cocktail shaker. Pour and top with club soda.