Westport, CT; Taylor Cultured Seafood - Fairhaven, MA. What is celebrity chef Michel Nischan doing in a small boat off the coast of Cape Cod on a windy 5-degree day on which ice is blocking his passage? Nischan believes in pure and simple food selection, in which produce is eaten in season and no food is injected with hormones, pesticides or any of that funny stuff. Chef Nishan is so dedicated to this ethic that the frozen waters of Buzzards Bay will not deter him. With waterman Rod Taylor as his captain, the chef plunges in for one of nature's perfect offerings: the bay scallop, with its pink and orange shell and translucent, sweet meat. Breaking the ice, we pull up Taylor's sweet specialty: in-shell scallops that taste of green apples and the sea. Recipes: Lollipop Bay Scallops with Green Apple Salad; Sweet Faro Risotto with Fresh-Shucked Taylor Bay Scallops; Icy Taylor Bay Scallops on the Half Shell; Seared Taylor Bay Scallops.