My friends at Boston’s Mercato del Mare got some gorgeous Nantucket Bay Scallops in yesterday morning, and you can bet I hightailed it over there on my lunch break to snag some. They’re creamy and sweet and need little adornment, and my favorite preparation takes just minutes to prepare.
You can get my slightly updated recipe over at food52.
{ 5 comments… read them below or add one }
I love scallops prepared all ways! My issue is finding bay scallops here in Delaware. Seems that not even my favorite fishmonger can get them often. This looks lovely and it is worth a trip to see if he has some.
I just learned today that scallops are the major seafood harvest in New Bedford. I’m so glad they’re easy to find around here.
That looks and sounds delicious! (and would be really nice with some simply steamed brocoli, if you could sneak them past Mike). My local fish purveyor said they could get Bay scallops this week…at $30 a pound! I think i can wait a bit…
Sue – I believe the season runs through December, so hopefully your fishmonger can get some for you – good luck!
Lydia – I had no idea! Mike and I have wanted to take a trip out to some of the docks since we got here, and have yet to do so. New Bedford will definitely go on the list
quiltcat -Thanks! These scallops can be on the pricey side, but the nice thing is that this recipe really stretches them so you don’t need to buy as many.
I made these on Sat. night and they were great! After the scallops cooked, I scooped them out and reduced the juice. It made a great sauce! I just bought some more to make it again tonight.