NANTUCKET AND PECONIC SCALLOPS ARRIVE AT GCOB
Two coveted "Fall Classics" that are considered among the finest in the world - the Nantucket Bay scallops harvested from Nantucket Sound and the Peconic Bay scallops from Long Island's North Fork- have arrived at the historic Grand Central Oyster Bar & Restaurant, according to executive chef Sandy Ingber. The bay scallops will be on the lunch and dinner menu immediately.
Provided by D I @DI_5a73888fd0a09
Categories Seafood
Number Of Ingredients 9
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.
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