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Nantucket Bay scallop season is here
Answers from other users
You have to love their texture and sweetness. I love using them lightly marinated on ceviche and also flash cooked at the end in a paella.
Well, as I’m the pastry chef I’m not planning on cooking any at work any time soon! However, our executive chef, Nicole Pederson is currently running a lovely scallop dish with celery root puree, toasted faro, braised celery, and farm grapes. It’s delicious!
Melissa Trimmer
Executive Pastry Chef
C-House Restaurant
166 E. Superior Street
Chicago, IL, 60611
P 312.523.0923
F 312.523.0933
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Nantucket Bay scallops are so sweet and tender but over cook easily. These are the perfect scallops for poaching or a super-quick sauté. I love them in a simple escabeche with green olives. Sauté quickly in olive oil until colored but undercooked. Remove from pan and place in bowl. Sauté garlic, fresh bay leaves, green pepper, sweet onions in olive oil and add to bowl with scallops. Fold in roasted red pepper and green olives. Whisk together champagne vinegar and olive oil, season with salt and pepper. Drizzle over scallops to coat. Let marinate, covered, refrigerated overnight. Add a handful of chopped mixed herbs and serve with grilled ciabatta. A perfect chilled fall starter or late dinner with a glass of muscadet
Nantucket Bay Scallops are a perennial favorite at NAHA. They just showed up this on our dinner menu. Chef Carrie is serving them with Red Kuri Squash, Sunchokes, Braised Leeks and an Apple Cider Brown Butter.
Carey SavonaExecutive Chef
Heirloom Restaurant | The Study at Yale Hotel
Fairfield County, Connecticut
Nantucket Bay Scallop Crudo, Blood Orange, Pine Sap & Pine, Oyster
Citronette
(Bonus Photo)
Nicole PedersonExecutive Chef
C-House Restaurant
Chicago, Illinois
They are so sweet and delicious, we are going to run a special with them next week.
I'm thinking red curry squash, apples, and sunchokes
I have some coming in today - they're probably my favorite scallop because they're sweet and bite-sized but not so small you can't sear a nice crisp crust on one side. We'll sear them and serve them on a crispy grit cake with heart of palm bisque, grilled chicory, and pineapple chutney.
With sorghum butter and watercress
Candied pecans!
Sous Chef
Lincoln Cafe, Mt. Vernon IA
cedar rapids
We are caramelizing them right now and pairing them with vadouvan
carrots, local fall mustard greens and watermelon radish, gently warmed in
a smoked beurre fondue. There is also a scallop cream made with the scallop
feet, steeped in cream served with pearls of intense parsley oil floating
in it. Fall always gets me using smoke in dishes again; arriving home from
work in the cold night smelling peoples fireplaces in the neighborhood is
perfect inspiration.