Nantucket Bay Scallops

october 2008

Nantucket Bay Scallops

From spring through fall, the charming and tiny island of Nantucket is a tourist paradise, packed to the gills with beachgoers, cyclists and urban refugees from nearby Boston and New York. Come Nov. 1, the crowds disappear and the ferries connecting the island to Massachusetts’s mainland are virtually deserted, but the waters off Nantucket are busier than ever. Nov. 1 is the opening of scallop season, which runs through the end of March, and no scallop found anywhere in the world is more highly prized than the unique Nantucket Bay Scallop. Roughly twice the size of the average bay scallop (30 to 40 vs. 60 to 100 per pound) and half the size of larger sea scallops, this shellfish offers the perfect combination of texture and sweetness, so much so that many fans eat them raw right out of the shells.

“Because they are so sweet and delicate they really stand alone and are great for sashimi, ceviche or tartare preparations,” says Neil Patrick Hudson, former chef at Nantucket’s most famous luxury hotel, the White Elephant. Hudson has become a culinary champion of the tiny crustacean since moving to Nantucket seven years ago. When Hudson gets off work he throws on waders and heads out in the bay himself, rake in hand, to catch his own scallops for personal consumption, up to the residents’ five bushel annual limit. He likes them raw with black pepper and lemon juice but suggests sautéing them very quickly.

“Once they hit the already hot pan, they are almost done. Don’t move them, and in literally 30 seconds when you have caramelized one side, they are ready. You don’t really want to cook them so much as sear them so they are still opaque in the middle.”

Nantucket restaurants consume almost the entire harvest at $20 to $25 a pound wholesale, and you will pay $40 to $50 a pound for the small quantity exported to the mainland. Fans think they are worth every penny.

- Although there are many species, you’ll generally find two types of scallops in the market: Bay scallops and sea scallops. Bay scallops are the smaller of the two, measuring only ½ inch in diameter. They’re also sweeter and more expensive than sea scallops. Both types of scallops should be moist and sweet-smelling when purchased.

 


Bay Scallop Chowder








Ingredients
2 tablespoons butter
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
1 small red bell pepper, chopped
1 cup chopped red potatoes, unpeeled
1/4 teaspoon dried oregano
2 (8-ounce) bottles clam juice
1 pound bay scallops
2 cups half-and-half
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/2 cup chopped fresh parsley
Instructions
1. Melt butter in a large heavy saucepan. Add onion, carrots, celery, bell pepper, potatoes and oregano. Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley. Serves 4.

Relish a Taste of America, "Nantucket Bay Scallops," October 2008.
Nutritional Information
Per serving: 380 calories, 19g fat, 115mg chol., 26g prot., 22g carbs., 3g fiber, 720mg sodium.

Bay Scallop Sauté

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.

Ingredients
1 tablespoon canola oil
2 tablespoons butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 tablespoon lemon juice
2 tablespoons white wine
1/4 teaspoon salt
Coarsely ground black pepper
Chopped fresh parsley
(optional)
Instructions
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. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining scallops and butter to pan and cook. Return first batch to pan and remove pan from heat.
3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley, if desired. Serve immediately. Serves 3.

Recipe by Larry Olmsted, Relish a Taste of America, "Nantucket Bay Scallops," October 2008.


Nutritional Information
Per entrée serving: 370 calories, 14g fat, 135mg chol., 49g prot., 10g carbs., 0g fiber, 810mg sodium.

By Larry Olmsted, a food writer in Hartland Four Corners, Vt.

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