When I was growing up , we would eat at a local seafood restaurant called Spenger’s. It was in Berkeley, California and it had some of the best clam chowder on earth. Our family would go there about once or more per month and we all had our favorites there. My sis and I were some of the only kids who liked seafood and my love for seafood dishes grew from there. Making these baked scallops reminded me a lot of that restaurant.
Spencer’s has so much history! A native Bavarian, Johann Spenger came to the US and started Spenger’s as a clam stand in the 1890’s. His son, Frank Spenger, opened a full-service restaurant on the ground floor of the original building in the 1930s. As the restaurant grew in popularity, they expanded to include dining rooms and bars. Celebrities enjoyed dining at Spenger’s along with local residents and my family. The City of Berkeley designated the restaurant a landmark in 2001. It seems as if all the residents of the Bay Area ate there at least once.
Unfortunately, Spenger’s is not quite what it used to be since the family sold it to a chain about 15 years ago. They still have some of the same menu items and I’m hoping they’ll get back to their glory days in the near future. I’ll still go back for the clam chowder since that is consistently good. Still, nothing really replaces those childhood memories of that nautically themed restaurant.
Hubby and I eat fish and seafood often due to it’s lighter flavor and texture along with it’s health benefits. I haven’t done a lot with scallops before, but after making Lidia’s Scallops a couple of months ago, I was ready to try a new dish. Since I love shrimp scampi, I thought baked scallops scampi-style type dish would work really well.