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How to Sear Scallops + Ocean Farming in Connecticut


If you close your eyes and imagine a farm in Connecticut, you’re likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it’s like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.


Dan Meiser – Owner of Oyster Club, Engine Room, and Grass & Bone in Mystic
Will Ceddia – Oyster farmer and co-owner of Sixpenny Oyster Farm in Noank
Suzie Flores – Co-owner of Stonington Kelp Company in Stonington

Featured Recipes:

Grilled Corn on the Cob with Seaweed Butter
Japanese-Style Seaweed Omelet
Cucumber-Miso-Kelp Dip
Ginger-Kelp Green Juice

Robyn is the senior producer of 'Seasoned,' a show celebrating food and farms. She's food-obsessed, loves to bake, and constantly thinks about people in the food world, both nationally and locally, who have compelling stories to tell about food.
Marysol Castro, co-host of Seasoned from 2020 to 2022.
Host of Seasoned and Restaurant Road Trip.