SEATTLE, Dec. 5, 2012 /PRNewswire/ — Duke’s Chowder House of Seattle is now proudly featuring Alaska’s Weathervane Scallops on their menus. Duke Moscrip, the restaurant’s owner, is thrilled to be carrying these unique wild scallops because he appreciates the fact that they are harvested in relatively small quantities, handled carefully, and processed so quickly after harvest. Duke has dubbed these the OMG Scallops.
Weathervanes are coveted for their large meaty adductor muscle and are harvested from the Bering Sea, Gulf of Alaska, and the Aleutian Islands. Unlike other scallops on the market, which are treated with unwanted and unnecessary preservatives such as phosphate, Alaska Weathervane Scallops are free of preservatives and chemicals. Hand-shucked and frozen on board immediately after they are pulled from the clean icy waters of Alaska, these domestic sustainable wild scallops are naturally low in fat and are prized for their ultra-fresh taste and sublime sweet flavor.
Duke buys the scallops from three boats—the Ocean Hunter, the Arctic Hunter, and the Provider. Each of these vessels harvests according to the strict standards and regulations set forth by Alaska’s Department of Fish and Game and each has an independent At-Sea Observer onboard to ensure that sustainable practices are followed and that the bycatch of any crab is carefully monitored as well. The scallops are sold in five pound boxes and each box ensures traceability to the source because the vessel and date of harvest are clearly marked on the box.
Duke declares Oh My God (OMG) and explains, “The product is incredible. They are really clean. The sweetness, the tenderness, and the end flavor are totally unique. There’s nothing like them and these particular scallops have a better taste than any other scallop I’ve ever tasted. In the restaurant we are searing them to a caramelized golden brown and are focusing on simplicity in the preparation to highlight an item that doesn’t need to be overdone with some tricky sauce. These scallops scream for simplicity. They say, ‘Don’t mess me up. Don’t overcook me.'”
With that in mind, the restaurant’s Executive Chef, Bill Ranniger, has been charged with the task of creating and serving the restaurant’s new Weathervane Scallop dishes—Pumpkin Ravioli with Pan Seared Weathervanes, Duke’s Scallop Sliders, Bacon Scallop Tacos, and Chop Chop Salad with Broiled Weathervanes. Ranniger says, “For me as a chef, these scallops are the best of the best. To be able to use these scallops, it’s a pleasure… When you start with the best ingredients in the world you can make the best dishes…and by buying these Weathervane scallops, we are giving our team the tools they need to make phenomenal food for our guests. At Duke’s, that’s what we do.”
About Duke’s Chowder House: Dedicated to bringing its guests the best every day, Duke’s Chowder House has six locations throughout the Puget Sound region. Owner Duke Moscrip has been at the helm for thirty five years and prides himself on finding the best possible ingredients for his menu.
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