That’s right: sea snails. The gastropods are making a culinary comeback and this pickling recipe is a great introduction to the unusual ingredient.
By Alisha Lumea & Polly Legendre
Whelks are indigenous to the cold waters off the coast of Scotland. Their numbers are healthy, making them a great choice from a sustainability standpoint.
Once popular in coastal New England as well, whelks have slipped out of fashion. We think they’re ripe for a comeback, and we’ve seen them making guest appearances on menus in New York City as well as in the press. We like to think of them as a Cold Water Conch.
These pickled whelks make for a fresh twist on a traditional British preparation — and a unique yet very accessible appetizer. Serve them with thick slabs of country bread, sweet butter and an assortment of crunchy crudités. They’re also a wonderful addition to a tossed arugula salad (known in the UK as rocket).Print
The first American to graduate from the Ecole Supérieure de Cuisine Française, Polly cooked for nine years in some of the top Michelin-starred kitchens in Paris, and then as a private chef back in San Francisco. Alisha earned a Grand Diplôme in Pastry Arts from the French Culinary Institute and founded the artisanal chocolate company CocoaVino. Named a “Tastemaker” by Food & Wine Magazine, Alisha’s work as a confectioner has been widely recognized in the media, including: Gourmet, New York Times, Wall Street Journal, Washington Post. They write on their blog Scotland Distilled: a culinary journey to the soul of whisky to explore the undiscovered bounty of the culinary landscape they've fallen in love with. When not in the kitchen, Polly and Alisha run the firm Polish to help food entrepreneurs around the world.