Chef and mixologist duo Sammy Monsour and Kass Wiggins share more than 120 recipes for their favourite seafood dishes and drinks from the coast and watery byways—along with their passion for Southern cooking, hospitality, and culture.

Advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook. Through recipes and stories, Sammy and Kass aim to inspire informed choices that support coastal resiliency and marine ecosystem health.

Celebrate the coasts and waterways of the South with outstanding seafood, ocean advocacy, and beach-front feasts to enjoy at home.

TECHNIQUES AND EXPERT TIPS that will encourage cooks of all levels to master preparing and serving seafood dishes and cocktails at home, including how to filet fish, handle shellfish, craft drinks around simple fresh ingredients, and use ice for added flavour.

FRESH AND SHAREABLE RECIPES—from Cattywampus Punch and Hibiscus Hoodoo to Creole bay scallop ceviche, stone crab hushpuppies, whole fish gumbo pot, a backyard oyster roast, and more.

PERSONAL NARRATIVES AND FEATURES throughout spotlight local organizations and tie-in topics such as sea salt, seaweed, sourcing seafood, oysters 101, and more.

SUSTAINABLE EATING AND DRINKING is celebrated throughout the book, with a focus on seafood that aligns with sustainable practices, such as supporting local fisheries that follow responsible harvesting methods, highlighting seafood species that are abundant and well-managed, and making zero-landfill cocktails.

RAISING ENVIRONMENTAL AWARENESS about responsible seafood consumption, and emphasizing the importance of preserving coastal ecosystems, is a primary objective of this book, which showcases several Southern coastal organizations and farms that are at the forefront of seafood sustainability and conservation efforts such as Marsh Hen Mill (South Carolina), Sunburst Trout Farms (North Carolina), Sapelo Sea Farms (Georgia), Oyster South (Virginia), Sun Shrimp (Florida), and Louisiana Crawfish Co.

ACTIVE ENGAGEMENT is a core value of the authors, who have been actively engaged with organizations and experts in the field for decades; Sammy currently serves as the chef lead for the Environmental Defense Fund, serves on the board of the James Beard Foundation’s Smart Catch Impact program, and is a member of Monterey Bay Aquarium’s Blue Ribbon Task Force.

HOLISTIC PERSPECTIVE The authors provide a broad context and perspective on seafood that encompasses sustainability, local organizations, and social responsibility and acknowledges the interconnectedness of environmental issues, social justice, and food systems.

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Seared Sea Scallops with Middlins

If you’re already a fan of scallops and risotto, you’re in for a real treat with this recipe. Rice middlins are a by-product of Carolina Gold rice, the beloved heirloom rice that has been a staple of Southern cuisine for generations. Historically speaking, these broken or imperfect rice grains were not suitable for trade or export, so they found a special place in the hearts and kitchens of Lowcountry cooks, who used them in breads, porridges, and other dishes. With their nutty, floral flavor profile and all the pedigree of Carolina Gold, rice middlins are a true gem of the Southern larder.

Makes 2 servings

4 tablespoons salted butter

½ cup diced yellow onion

½ cup diced celery

½ cup diced green bell pepper

1 tablespoon minced garlic

1 cup Carolina Gold rice middlins

½ cup dry white wine

4-6 cups fish stock, homemade (page 135) or store-bought

1 lb diver-caught sea scallops

Kosher salt and freshly ground black pepper

Avocado oil, for cooking

¼ cup finely chopped fresh flat-leaf parsley

2 green onions, white and green parts, thinly sliced

2 lemon wedges and fresh celery leaves, for garnish

Cast iron: deep 12-inch skillet and griddle

In a deep 9-inch cast-iron skillet over medium heat, melt 1 tablespoon of the butter. Add the yellow onion, celery, bell pepper, and garlic and sweat, stirring frequently, until translucent, 3-5 minutes. Add the rice middlins and toast, stirring frequently, for 1 minute. Add the wine and cook, stirring frequently, until absorbed. Reduce the heat to medium-low. Add about 1½ cups of the stock and cook, stirring frequently, until the stock is absorbed by the rice. Continue adding the stock in roughly 1½2-cup increments, just as you would if making risotto, until the rice is al dente.

When the rice is about halfway through cooking, preheat a cast-iron griddle over medium-high heat for 3 minutes. While the griddle heats, remove the foot muscle from the side of each scallop, then place the scallops on paper towels, cover with more paper towels, and pat dry to remove excess moisture. Lightly season the scallops on all sides with salt. When the griddle is ready, carefully pour just enough oil onto the surface to coat lightly, then place the scallops on the griddle. Sear until a rich golden brown starts to form on the first side, 2-3 minutes. Then, working quickly, add 1 tablespoon of the butter to the griddle and allow to brown. Continue cooking the first side of the scallops until a deep golden brown crust forms, 1-2 minutes longer. Flip each scallop and turn off the heat. Allow the scallops to continue cooking on the griddle for 2-3 minutes longer, then transfer to a plate and let rest.

If you’ve timed everything well, the rice has just become al dente and is ready to finish. Add the remaining 2 tablespoons butter, the parsley, and the green onions to the middlins and stir until incorporated. Season with salt and black pepper.

Divide the middlins between bowls, scatter the scallops on top, and garnish with a lemon wedge, celery leaves, and more black pepper. Serve right away.

Recipe published with permission from Insight Editions.