Move over, Venus! You’re not the only pretty presentation on the half shell.

From Staff & Wire Reports

Spring Zing
New this spring at Scales is Chef Fred Eliot’s Maine scallop crudo with preserved peach-pepper purée, pomelo, and fennel seasoned with Meyer lemon. “Each summer we preserve a variety of peppers and chilies from local farms. One of our favorites is the peach peppers from Stonecipher Farm in Bowdoinham. They have an uncanny likeness to peach candy, with a mellow heat, and they pair beautifully with raw Maine scallops.”

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