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How to Sear Scallops + Ocean Farming in Connecticut

Photo: Elizabeth Ellenwood
Suzie Flores of Stonington Kelp Co. harvesting her crop to sell to local restaurants. This batch likely went to OKO Kitchen in Westport.

*** NOTE: This show originally aired September 17, 2020. ***

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 Doyon-Aitken is the Deputy Director of Audio Storytelling and Talk Shows
Host of Seasoned and Restaurant Road Trip.
Marysol Castro, co-host of Seasoned from 2020 to 2022.