Nantucket And Peconic Scallops Arrive At Gcob Recipes

NANTUCKET BAY SCALLOPS CRUDO

Steps:

• Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

NANTUCKET BAY AND PECONIC BAY SCALLOPS ARRIVE AT GRAND CENTRAL OYSTER BAR

Steps:

• In a large sauté pan, heat pan to almost smoking temperature.
• Place bay scallops in flat plate or pan.
• Lightly sprinkle with the flour and season with salt and pepper.
• When pan is hot, add oil and wait 1 minute.
• Add bay scallops, arrange so they are single layered in pan.
• Do not move too much, letting the scallops caramelize and brown.
• After about 2 minutes, stir gently, attempting to flip them over.
• Let brown on the other side and cook only about 3-4 minutes total.
• Remove bay scallops and split between 4 warm plates.
• In the same pan, wipe out excess oil and any burnt pieces.
• Melt the butter in the pan, swirling continuously.
• Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
• Immediately pour the Grenobloise garnish over the bay scallops and serve.

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

Steps:

• Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
• Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
• Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
• To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.

PECONIC BAY SCALLOPS IN A LIGHT BROTH

Steps:

• Wash and trim any muscle clinging to the scallops.
• Peel and finely julienne the vegetables. Do not discard trimmings.
• Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns. Add the light chicken stock and cook until you have reduced it to half. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.
• In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth. Cover and steam. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer. Add chopped parsley and basil and serve in a deep soup bowl or casserole.

NANTUCKET BAY SCALLOPS WITH PASSION FRUIT

Steps:

• Combine all ingredients except scallops in glass bowl.
• Spoon over freshly shucked scallops on the half shell.
• Serve on crushed ice on half shell.

NANTUCKET SCALLOP CHOWDER

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
• Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.