Nantucket Bay Scallops

With shallots, white wine and lemon juice, Nantucket bay scallops are a quick and easy appetizer. They cook in minutes to a perfect golden brown.

When I think about what’s in season, fruits and veggies are usually the first things that pop into my mind.

But we are in that annual low when all I can do is wish for time to pass.

Right now we are in a lull until spring when not much is growing; however, there are non-produce edibles that are at their peak.

That is very true with 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 at their peak.

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.

My husband is from the East Coast, so he is very familiar with them.

Because of that and our travels to Massachusetts to see family, I have gotten hooked on them too.

Most of the time, seafood prep is best kept simple.

Fish often has a mild flavor. To stay true to it, I like to treat it with an amount of respect and restraint. Why hide what makes it so good?

How To Cook Nantucket Bay Scallops

First, I pat the scallops dry with a paper towel.

Then I heat a combination of olive oil and butter in a skillet over medium heat.

Next, I sauté chopped shallots letting them soften before adding a splash of white wine.

The wine bubbles away giving the shallots some acidity that balances out the butter and oil.

After that I put the scallops in the skillet browning them on each side. It is important not to crowd the pan.

They finish cooking in a few minutes.

Before serving, I top the scallops with chopped parsley and lemon juice.

These Nantucket Bay scallops serve 2 to 4 people as an appetizer.

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Nantucket Bay Scallops

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 6-7 minutes
• Total Time: 11-12 minutes
• Yield: Serves 2–4 1x

With shallots, white wine and lemon juice, Nantucket bay scallops are a quick and easy appetizer. They cook in minutes to a perfect golden brown.

Ingredients

• 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
• 2–4 lemon wedges

Instructions

1. Pat the scallops dry with a paper towel.
2. 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.
3. Place the scallops in the skillet making sure not to overcrowd them. Cook for 1-2 minutes per side until browned and opaque.
4. Toss the scallops with parsley and a squeeze of lemon juice before serving.