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

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Nantucket Bay and Peconic Bay Scallops Arrive at Grand Central Oyster Bar image

Categories     Shellfish

Number Of Ingredients 8

24 ounce fresh Peconic or Nantucket Bay Scallops
1 tablespoon all purpose flour
1 tablespoon Canola Oil
2 lemons, sectioned and seeds removed
4 ounce salt butter, cut into cubes
1/4 cup non-pareil capers, liquid drained
2 tablespoon chopped flat lead parsley
1 salt and ground black pepper to taste

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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