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Scallops with English Peas and Spring Onion Escabeche at Northeast Kingdom
Speaking of foraging, Northeast Kingdom’s owner, Paris Smeraldo, is a devoted hunter/gatherer. He spends most of his time in the Hudson Valley, sourcing lily shoots, nettles, black birch sap and twigs for NEK chef, Kevin Adey. He also keeps a garden, which supplies the tender spring onions for the escabeche (an acidic marinade), that tops plump Point Judith scallops paired with perfect English peas.
18 Wyckoff Ave, (718) 386-3864