I’m sitting at the airport in Boston, Massachusetts waiting for a flight. Earlier today, I left an idyllic spot on Cape Cod to head back to my real life. The past week has been spent enjoying one of the most beautiful places on earth.

Provincetown, Massachusetts possesses a certain magic that is difficult to describe. Part light, part ocean; part sand dune, part fishing village; this little town at the end of the world is unlike any other.

A major part of this little town’s history takes the form of a Portuguese fishing village and, to this day, there is a substantial Portuguese presence. From bakeries to festivals, there are unmistakable references. Some of the most satisfying references are found in the recipes passed down from generation to generation.

Here is a recipe I’m very fond of:

Scallop Casserole or Molusco Cacarola

1 lb. bay scallops or 1 lb. sea scallops, cut into bite-sized pieces
1 cup cracker meal or crumbs
¼ lb butter
Milk to cover
Paprika
Salt and pepper to taste

Place scallops and crumbs in layers in a casserole dish. Cover with milk. Add seasoning. Scatter thin slices of butter on top and then sprinkle with more crumbs adding more butter. Finally sprinkle with paprika.

Set over for 350 degrees and bake for about 25 minutes. Let casserole rest for about 10 minutes before serving.

You can add crumbled gorgonzola or sharp white cheddar during the final 10 minutes of baking.

Enjoy!