Mattapoisett Restaurant Changes the Scallop Game With New Twist

It’s official: Turk’s Seafood is reopening on Wednesday, March 5. While it's not a statewide holiday (yet), it is certainly an unofficial Tri-Town holiday.

Without Turk’s Seafood, winter nights are long and cold in Mattapoisett, Marion and Rochester. However, when Turk’s reopens for the spring, it symbolizes a new beginning, a rebirth.

The reopening of Turk’s is part of what it means to live in the Tri-Town. Red Sox spring training baseball, the creameries reopening, and the return of Turk’s Seafood are all signs that spring is back.

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After more than 35 years in business, Turk’s has learned to balance tradition with innovation.

In many ways, the restaurant doesn’t want to change a thing; why mess with success, right? However, a business like Turk’s can quickly become dated and stagnant if it never evolves. It’s a tricky balance.

That’s why Turk’s always tries to bring something new to the table with each opening day. This year, guests will notice a different type of wall at the front of the dining tent. They’ll also see one of the most unique ways to serve scallops they’ve ever encountered.

Turk’s has purchased escargot trays – not for snails, but for one of its most popular items: locally-sourced bay scallops.

“They fit perfectly into the 12 spots on the trays,” owner Richard Pasquill said. “I’ve never seen another restaurant do this. We’ll be serving the bay scallops with escargot butter and pairing the appetizer with cocktail forks to make it easy to share.”

The one thing Pasquill needs help with is what to call the new appetizer. If you have any ideas, let him know. Our suggestion? Scallop à la ‘Got.