cause he believes himself to be squarely on the side 

 of the American Dream. He spurns imports and 

 refuses to drive a Japanese car. 



"I guarantee you we have cut scallop imports in 

 half, and we're producing the best scallop in the 

 world," he says. "Any time somebody can affect 

 world markets, and help decrease the trade deficit, 

 I'd say he's doing a little good for his country." 



But however much he might like some regula- 

 tions off his back, Lambert is at the same time look- 

 ing for more government involvement in the scallop 

 fishery. He wants the South Atlantic Fisheries 

 Management Council to find a way to prevent a re- 

 run of last year's problems with parasites and 

 wasted juvenile scallops. And, he wants to see more 

 university research into the calico scallop's 

 behavior. He credits Steve Otwell, a Florida Sea 

 Grant seafood specialist trained at NCSU, with 

 helping steer fishermen out of parasite-infested 



calico beds. 



Nematodes did turn up last year in one of the 

 shipments to Lambert's North Carolina plant. The 

 staff then buried several hundred gallons of the af- 

 fected shellfish, and Lambert's boats moved to new 

 grounds. 



"There for a while, it looked like the industry 

 was trying to kill itself," he says. "Then the Florida 

 Department of Agriculture and the Food and Drug 

 Administration stepped in. I'm glad they did." 



Now that he's conquered pulpwood and scallops, 

 is he ready to move on? Lambert won't offer his 

 competitors much hope. 



"I expect to be here a while yet," he says. "I've 

 been the biggest scallop producer in the world and I 

 reckon I still am. When a challenger comes along, 

 he's got a fight on his hands." 



— Neil Caudle 



Recipes 



If the price of scallops has kept them off your shopping 

 list, try stretching them with fish flakes. The NCSU 

 Seafood Lab and the Carteret County Nutrition Leaders 

 have tested several new recipes using scallops and flaked 

 finfish. (To learn how to make and use fish flakes, write 

 for Sea Grant's brochure, "Fish Flakes: Seafood 

 Stretchers." Ask for publication UNC-SG-79-01.) 



Joyce Taylor, research technician at the lab, says the 

 following recipes scored very high marks with the taste- 

 test panel: 



Scallop Cakes/Stuffed Scallops 



1 cup minced scallops 



1 cup fish flakes 



2 cups bread crumbs 



2 eggs 



3 Tb. mayonnaise 



2 Tb. Worcestershire sauce 

 Juice of Vi lemon with scraping 

 of rind 



1 small onion, minced 



V* lb. margarine, melted 



Vi tsp. parsley 



Pepper to taste 



Salt to taste 



l A- 3 A cup fish broth 



Paprika 



Mix bread crumbs, eggs, mayonnaise, Worcestershire 

 sauce, onion, lemon juice, margarine, parsley, salt and 

 pepper. Add scallops and fish flakes to mixture. Use fish 

 broth to adjust consistency. Shape into cakes and 

 sprinkle with paprika. Bake in moderate oven, 350°F, for 

 20-30 minutes or until slightly browned. 



Mixture may be stuffed into boiled and cleaned scallop 

 shells and baked, as well as being made into cakes. 



(Alternate cooking method for cakes: Place in skillet 

 containing about Vs inch of fat, hot but not smoking. Fry 

 at moderate heat. When brown on one side, turn and 

 brown on other. Cooking time approximately six to eight 

 minutes. Drain.) 



Scallops Baked in Shells 



1 lb. scallops 



1 lb. fish flakes 



Vi cup margarine, melted 



Vn cup catsup 



Vi tsp. salt 



Dash pepper 



l A tsp. sugar 

 2 cups cracker crumbs 

 Small onion rings 

 1 Tb. butter, melted 

 Paprika 



Cut scallops into '/i-inch pieces. Combine margarine, 

 catsup, salt, pepper, sugar, crumbs, scallops and fish 

 flakes. Place in well-greased individual shells which have 

 been cleaned and boiled. Combine butter and onion; 

 place on top of each stuffed scallop. Bake in moderate 

 oven, 350°F, for 25-30 minutes or until brown. Garnish 

 with paprika. 



Deviled Scallops 



2 cups scallops 



2 cups fish flakes 



'/2 cup butter 



1 Tb. prepared mustard 



1 tsp. salt 



2 tsp. Worcestershire sauce 



2 tsp. lemon juice 



6 drops Tabasco sauce 



Saltine crackers 



l A cup cracker crumbs 



Chop scallops and heat. Drain off liquid. Mix scallops 

 with fish flakes and put in baking dish. Beat softened 

 butter, creaming in mustard, salt, Tabasco and 

 Worcestershire sauce. Add to scallop-fish flake mixture. 

 Cover with layer of crackers, then sprinkle with cracker 

 crumbs. Bake in moderate oven, 350°F, for 20-30 

 minutes or until browned. 



