Mainebiz highlights European scallop trip involving UMaine faculty

Mainebiz highlighted a trip to France April 14-22 that a group of chefs, seafood professionals, writers, economic development specialists and educators are taking to learn about techniques for handling and preparing scallops. Dana Morse, senior extension program manager and aquaculture lead at Maine Sea Grant and University of Maine Cooperative Extension, and Rob Dumas, UMaine food science innovation coordinator, are among the group members. The group’s goal is to apply what they learn in Paris, Normandy and Brittany to support scallop farming and commercial fishing sectors in Maine. “Our group’s trip to learn about the French scallop industry will help inspire and inform our efforts to get chefs thinking about using more of the scallop, how to tell the story of scallop sustainability through the lens of both environmental and economic perspectives, and how to better market Maine scallops as a world-class product,” said Dumas in an interview with Mainebiz.