Shell Shock

 Gifts from the Sea

Cartier Building rendered by Alexandre Genaille

In 1917 Pierre Cartier bartered a string of pearls worth one million dollars for the

six story Beaux Arts mansion on Fifth Avenue that is still today 

La Maison Cartier in New York City

That was "a lot of clams"

UNTIL...

KOKICHI MIKIMOTO

pioneered the modern techniques for cultivating spherical pearls in the mid 20th century, 
and more importantly
                                  convincing the general public of their value- a public relations coup !

What had been the rarest of gems became widely available and the value dropped dramatically 

That rope of pearls worth a million dollars in 1917 sold at auction in 1957 

for  only $151,000.00

Not chump change but a far cry from their original trade value

Pearls, both natural or cultivated,  are formed when an irritating foreign object becomes imbedded in the flesh of the oyster.  To protect itself from the irritation the mollusk secretes layer upon layer of Nacer (aka mother-of-pearl) forming the irredescent treasures.

OYSTERS HARVEST

GRAND CENTRAL OYSTER BAR-NYC


100 millions pounds of oysters are consumed annually in the United States

Oyster Shell Chandelier
from
Currey and Company

Crushed oyster shells are the correct rolling surface for Bocci Ball courts

As early as  1200 BC the Chinese began using shells as currency .  Perfect shells have been used that way throughout history till as recently as the mid 20th century.


 

Finding unchipped perfection is not easy as the 

breakage from pounding surf takes it's toll

Coral and shells combine 
with antique Chinese porcelein
for a priceless display

Shells are ageless

They look the same today as they did thousands of years ago
Fossils in Kansas limestone fenceposts are evidence that ocean once
covered the continent of North America

limestone fenceposts make very effective lintels

Sea Shells carved in limestone on the entry 
surround of the New York Yacht Club featured 
in my last journal entry

An inspirational melange of shells from oceans around the world

She Sells Sea Shells....

YOU THINK ???

Shells are OBVIOUSLY inspirational as well as ageless

ADRIAEN COORTE- 1696

Masks created by Manfredo Settala in the 17th century

 look totally new

as does the shellwork folie  built in the 1770's 

by Jane Pownoll with shells

brought to England from the Carribean

A shell head fountain spews water into a giant clam shell

Haute-de-Seine, France

A Nautilus Cup mounted in gold and silver
Germany 1580-1610

A Tiffany broach from an 1880 catalog

The almost perfect symmetry and coloration of the scallop shell

appears in art ...

BIRTH OF VENUS 1486

by

Sandro Boticelli

from paintings...

19th century Ventian Grotto Chair
...to furniture



... to silver


Shown on 100% FELINI linen velvet
available by the yard in three colors
RELA GLEASON DESIGN


But you don't have to be an artist to appreciate 
 shells in your surroundings .


I love their natural colorations and textures


They are Naturals

The Perfect Soap Dish (even if a bit cliche)

Re-usable Placecards

Scallop shells- Abalone shells and Blister pearls 

embossed into a wallcovering

or just added interest - look at those fabulous shapes

The scallop shell became the symbol of the crusaders'
Order of St. James
(AKA St. Jacques)

May 16th is Coquilles St Jacques Day

I have no idea who came up with that one ...

but it's a good thing it only comes once a year

COQUILLES ST. JACQUES

given the cholesterol content of this  recipe


The recipe looks long but it's actually very easy and can be 
made ahead of time so you can look like the ultimate host

Serves 4 as an entree   6 as a first course


Preheat oven to 375

1 pound fresh bay scallops

1/2 pound sliced mushrooms

1 Cup dry white wine

12 peppercorns

3 green onions chopped

1 bay leaf

3 Tbls. fresh lemon juice + 4-6 thin slices for garnish

1 cup water

1 Cup grated Gruyere cheese

1/2 Cup cream (1/2 and 1/2 will work)

2 egg yolks   (optional but why cut back at this point)

3 tablespoons butter   plus more for greasing the shells and dotting the gratin

3 Tablespoons flour

3 Tablespoons brandy (optional) more works for me

1/4 tsp. cayenne pepper

1/4 tsp. sea salt
4 Tbls Panko or homemade bread crumbs
1 Tblsp. melted butter
4 Tblsp. chopped chives or parsley for garnish

Large scallop shells available from cooking stores or on line 

Rock salt

Butter the insides of the scallop shells and set aside on a cookie sheet

Prepare serving plates by lining them with rock salt which will provide a stable cradle for the scallop shells and it also looks great

In a pot mix the wine , water, peppercorns, scallions,  bay leaf and lemon juice.  
Bring to a boil and add the scallops reducing the heat to a low simmer and cook for 4-5 minutes.

You can add the mushrooms to the broth and cook or they are way tastier if you saute them in a little butter and olive oil and set aside.

Remove the scallops from the liquid and set aside 

Strain the liquid and reduce to about 1 Cup.  Reserve

Melt 3 Tbls. butter over medium heat.  
When bubbles subside add the flour and whisk till all is incorporated.

Slowly add the strained liquid until it becomes a smooth creamy sauce. 

Mix in 1/4 C of the Gruyere and mix till fully melted and blended

Add cayenne , salt , and brandy.

REMOVE FROM HEAT

Beat the two egg yolks into the cream and slowly add  into the cream, mixing with a whisk.

Taste for seasoning and add as necessary

Cut each scallop in half across the width.  
Combine with the mushrooms and mix gently with 2/3 of the sauce

Spoon mixture evenly divided into the buttered shells

You can make recipe ahead to this point and refrigerate covered for 1 day+. 

Sprinkle with the rest of the shredded cheese and the Panko bread crumbs . 
Drizzle with the melted butter and bake at 375 for 15-20 minutes until bubbly.

Turn oven to broil and continue cooking about 3 minutes until golden brown.


Serve nestled on beds of rock salt garnished with a slice of lemon and some chopped chives or parsley

Bon Appetit !