The seafood and the spices might change depending on what part of the country you're from, but the spirit of a seafood boil remains the same. As does the technique, which is easier than you might think: it takes less than an hour, you don't need any special equipment, and you definitely don't need a recipe. (An extra-large pot helps, but you can manage without one.)
Scallops are hermaphrodite bivalve molluscs with a delectably sweet and juicy taste. They are high in protein and low in calories, also containing Omega-3 fatty acids, magnesium, potassium and B12, which help to maintain a healthy nervous system, as well as tryptophan, an amino acid that aids sleep.
When I was a child, my grandfather would take me fishing on the Chesapeake Bay in Maryland. On his twelve-foot long aluminum rowboat with the tiniest of outboard motors attached, we’d set out with big dreams of catching bushels of blue crabs, or countless bluefish. With two lines out the back we would spend the day puttering along and reeling in the day’s catch. This was when I first learned about how to best store fish after they are caught or, let’s say, brought home from the grocery store.