In my search, I could not find even one cookbook currently available on scallops. Yes, there are books on seafood that include scallops recipes, but none devoted to scallops alone.

This book is the whole story of scallops: scallop biology, how and where they are caught, shucked and stored, and finally, how they are enjoyed worldwide. It contains international recipes, not only from where scallops are grown and caught but where they are eaten and enjoyed.

Scallops are a very healthy food, low in fat and cholesterol and high in nutrients. They are easy to prepare and cook in a minimum of time. In fact they are often enjoyed raw. Often people who do not eat oysters, clams, shrimp or fish, enjoy that simple clean white morsel.

Beautiful images of countries far and wide, well-known chefs and prepared dishes make this book a study in geography as well as a cookbook. In this well-illustrated book you will find over 100 recipes suitable for every taste. From appetizers for small and large groups, soups and chowders, salads and main course entrees, the choices are many and varied. In addition there is a special section for sauces, condiments and extras that can be used for scallops or with other fish and seafoods. Each recipe has imperial and metric measurements and there is a conversion chart included.

The book is presently with the publishers and should be available for sale in mid-fall, 2009. Please visit again soon for the exact release date and availability in your area.

On the Back Cover

Filled with delicious scallop recipes from all the continents, TOTALLY SCALLOPS is not just a cookbook. It is filled with little-known facts about scallops, how and where they grow, how they are harvested and finally, how they can be enjoyed. This beautifully illustrated cookbook takes you on a journey, not only through the kitchen but through many countries. Some of the world`s top chefs are featured with their signature recipes from Singapore, United States, England and of course Canada.

This single-subject book on scallops offers approximately over 80 recipes including sashimi, salads, chowders,pastas and baked main dishes offering plenty of ideas for those tired of cooking scallops the same old way. It is also the perfect book for those cooks who want to venture beyond a meat-and-potato menu to a healthy alternative.

The book can also be purchased at:

Ontario

Mermaid and the Oyster, Oakville
Chapters-Indigo, Towne Centre, Oakville
Konzelmann Winery, Niagara-on-the-Lake
Different Drummer, 513 Locust St. Burlington
The Briars Resort, 55 Hedge Rd. Jackson’s Point
Turtle Creek Books, 36 Lakeshore Rd. E. Mississauga
Kurtz Culinary Gifts, Niagara-on-the-Lake
Jill’s Table, 115 King St. London
Pisces Gourmet Seafood, 1097 Yonge St. Toronto
Coles Brookfield Place, 161 Bay St. Toronto
The Cookbook Store, 850 Yonge St. at Yorkville, Toronto

Nova Scotia

O’Neil’s Restaurant and Giftshop, Digby
Lane’s Privateer Inn, Liverpool
Fisheries Museum of the Atlantic, Bluenose Dr, Lunenburg
Clearwater Seafoods, 757 Bedford Hwy. & Halifax Airport
Ross Farm Museum, New Ross
Pete’s Frootique, 1595 Bedford Hwy. & 1515 Dresden Row, Halifax
Fancy’s Jewellers, Annapolis and Digby
The Mad Hatter Books, 213 St George, Annapolis Royal
Sou’Wester Restaurant and Giftshop, Peggy’s Cove
Bookmark, 5686 Spring Garden Road, Halifax

British Columbia

1 Fish 2 Fish, 20534 Fraser Hwy. Langley
Barbara Jo’s Books-to-Cooks, 1741 West 2nd Ave. Vancouver
Tanner’s Books, 2436 Beacon Ave. Sidney-by-the-Sea