Nantucket Bay Scallops
We received our first shipment of Nantucket Bay Scallops - available in our fish market and restaurant.
Not all scallops are alike. The Nantucket Bay scallop is smaller and more tender than most other types of sea scallops, with a velvety texture. They are usually more costly than sea scallops but the flavor is rich and you don't need as large a portion to have a satisfying meal.
Because their flavor is so fresh and delicate, they're best cooked simply and quick. Melt 2 tablespoons butter in a sauté pan and sear the scallops over moderately high heat until they lose their transparency and become opaque -- this can take less than a minute so be careful you don't overcook them. Finish with a squeeze of fresh lemon, a pinch of salt, and serve with rice or small boiled potatoes.
The season for Nantucket Bay scallops is short. Sometimes the season can end as early as December and at other times, it continues through the winter. So get them, and enjoy them, while you can.