Bay Scallop Recipes

Raw

Must have your first one raw!

Ceviche

0.5 lbs Nantucket bays

1 cup lime juice

1 roma tomato

¼ white onion

Handful pickled mini peppers (personal favorite - Delallo Sweet and Tangy Drops)

Cilantro to taste

Dash of favorite hot sauce

S+P

Place scallops in bowl and submerge in ¾ cup lime juice for 30-45 minutes depending on personal preference, the longer the firmer and more “cooked” the scallops will be. Strain and mix with remaining ingredients and season to taste. Serve with tortilla or plantain chips.

Scallop Pasta - 5 People

1 lb Bay Scallops

1 lb pasta - Gemelle, Cavatelli, Campanelle - a shorter, curved pasta is best

2 lemons

2 cloves garlic

¼ cup white wine

Parsley, Basil

½ cup panko

4 tbsp butter

2 anchovy filets

Make breadcrumb topping - add 2 tbsp butter, evoo and anchovy filets to a pan until the filets melt into the butter. Add in panko to toast, once golden brown remove and place on a paper towel. Save for plating.

Pick herbs and reserve for plating. Put pasta in boiling, salted water, cook 2 minutes less than package instructions. Reserve 1 cup pasta water.

In a sauce pan, cook down garlic with lemon zest in olive oil until very fragrant ~5 minutes. Deglaze with white wine and reduce, add in 1 tbsp of butter and toss. Mix in pasta and ½ of the reserved pasta water and cook until sauce is glossy and coating each piece of pasta.

In a separate, non-stick pan heat remaining butter and a glug of oil until bubbling. Once hot, thoroughly dry scallops and place in pan, ensuring to not move them once the hit the heat to get a proper sear. Cook for 1 minute, deglaze with wine and lemon juice of one lemon and pour entire pan into the pasta. Mix thoroughly but gently to not break up scallops, adding more pasta water if needed. Season with remaining lemon juice, salt and pepper, fold in half of the torn herbs.

To plate: pasta and scallops in a warm bowl, sprinkle anchovy breadcrumbs over top and finish with remaining torn herbs. Eat hot and fresh.