Bay Scallop Recipes
Bay scallops are simple and really sweet and succulent (for a shellfish). Like all the best fish, they can be eaten raw (crudo) but they sure love butter. The simplest recipe is below for sautéing but then use of parsley, ramps, garlic, and anything else you can imagine build the taste structure, not that there is a need for any more structure.
Crudo Nantucket Bay Scallops
- One Pound Nantucket Bay Scallops
- Finger Limes
- 1 lemon
- 2 pinches course sea salt
- 4 tablesponn best extra-virgin olive oil
- sprigs of fresh chevril ( or other garnish)
- Cut finger limes in half and extract the "lime caviar" from inside. The finger lime not only adds great flavor but gives the dish a little exploding crunch as you eat it.
- Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.
- You can add other items like avocado, peppers, or onion as would be typical with ceviche, but remember not to hide the sweet scallop flavor!
Sauteed Nantucket Bay Scallops
- 1 to 1 1/4 pounds dry bay scallops
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Rinse the scallops with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Adding Finger limes is wonderful here also.
Recipe courtesy Alton Brown, 2005
I love scallops with wild mushrooms and a good recipe idea follows:
Bay Scallops With Polenta, Wild Mushrooms, Sherry and parsley bread crumbs
(Credit Bon Appetit | February 2004)
- 1 cup fresh breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 9 tablespoons unsalted butter, divided
- 12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms
- 2 1/2 teaspoons chopped fresh thyme
- 1 cup chopped green onions
- 1/2 cup Sherry
- 1/4 cup low-salt chicken broth
- 1/4 cup whipping cream
- 4 cups (or more) water
- 1 teaspoon salt
- 1 cup Stone Ground Grits
- 1 pound Nantucket Bay Scallops
- Preheat oven to 350°F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.)
- Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)
- Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium-low. Cook grits until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm.
- Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
- Divide grits among 6 plates. Spoon scallop mixture over grits, sprinkle breadcrumbs over, and serve.