Nantucket Bay Scallop Saute |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
|
In Nantucket Bay, November 1st is the opening of the season for the bay scallops which become overly plentiful at this time. There is no scallop so highly prized as this one. Half the size of a sea scallop but twice the size of other bay scallops, it has perfect texture and such a deliciously sweet taste that it can be eaten raw with black pepper and lemon juice. Read more . The residents are limited to 5 bushels. They cost from 40-50 dollars at the fishmongers. Recipe by Larry Olmsted, Relish a Taste of America, Nantucket Bay Scallops, October 2008. Ingredients:
a how-to -tip from neil patrick hudson former chef at the nantucket hotel |
serve with crusty french bread for dipping in the sauce. because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. it’s important to pat the scallops dry and get your pan (and the oil mixture) very hot—this ensures the scallops brown and not water out. also, make sure the scallops aren’t crowded in the skillet, as that will cause them to steam. (i didn't know that!) |
1 tablespoon canola oil |
2 tablespoons butter |
1 pound bay scallops, patted dry |
2 garlic clove, slivered |
1 tablespoon lemon juice |
3 tablespoons white wine (not cooking wine) |
1/4 teaspoon salt |
coarsely ground black pepper |
chopped fresh parsley |
(optional) |
Directions:
1. Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
2. Add half the scallops and cook without moving until seared, about 30 seconds.
3. Flip and sear other side, about 30 seconds.
4. Remove from pan.
5. Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat.
6. Add garlic, lemon juice and wine.
7. Season with salt and pepper and sprinkle with parsley, if desired.
8. Serve immediately.
|
|