Nantucket Bay Scallops
When I think about what’s in season, fruits and veggies are first to pop into my mind. Right now we are in a lull until spring, but there are non-produce edibles that are at their peak including certain seafood. The ocean is a long way from us in Chicago, so geography can make me feel removed from all the fuss over saltwater delicacies that are in season.
At the grocery last week I spotted Nantucket Bay scallops on special at the fish counter. From November to March, these scallops, smaller than their seafaring cousins, are at their best. Wanting to let their mild, delicate flavor shine, I kept it simple, sautéing them in olive oil, butter, shallots and white wine and finishing them with fresh parsley and lemon juice.
Nantucket Bay Scallops
Serves 2-4 as a starter
3/4 pound Nantucket Bay scallops
1 tablespoon olive oil
2 tablespoons butter
1 shallot, minced
1/4 cup dry white wine
1/4 teaspoon kosher salt
1 tablespoon chopped fresh parsley
1 lemon wedge
Pat the scallops dry with a paper towel.
Heat the olive oil and butter in a large skillet over medium high heat. Once the butter has melted, sauté the shallots until they have softened, about 2 minutes. Add the wine and continue cooking until the liquid has reduced by half, about 2 minutes. Sprinkle in the salt.
Place the scallops in the skillet making sure not to overcrowd them. Cook for 1-2 minutes per side until browned and opaque.
Toss the scallops with parsley and a squeeze of lemon juice before serving.
Any suggestions of what to serve them with? Nothing too over-powering…want to still taste the scallops.
I would serve them over a thin pasta like angel hair or capellini. You could toss the pasta in the sauce that is leftover in the skillet.