A Fishmonger’s Sautéed Nantucket Bay Scallops Recipe

If the person from Nantucket had stored his Massachusetts island’s namesake scallops in his bucket as a substitute of money, maybe his daughter Nan would have stayed on Cape Cod as a substitute of operating away to Rhode Island with an unnamed Pawtucket resident.

Solely accessible from November to March, thimble-sized Nantucket Bay scallops are extra tender than sea scallops and are so candy that some individuals get pleasure from consuming them uncooked as in the event that they had been vacation candies. Along with consuming them in that method, Citarella proprietor Joe Gurrera serves them throughout his household’s annual Feast of the Seven Fishes on Christmas Eve.

“The primary time I had them was over 35 years in the past. I attempted them uncooked and I used to be blown away,” Gurrera the writer of Joe Knows Fish: Taking the Intimidation out of Cooking Seafood, tells InsideHook. “They’re really a delicacy and I’ve been hooked ever since. Nantucket Bay scallops are in a league of their very own. Their shortage is partly what makes them so particular, although it’s principally the flavour.”

Described as “candy, buttery and scrumptious” by Gurrera, that taste units Nantucket Bay scallops aside from the remainder of the pack, as does their measurement, sweetness and texture.

“The feel is creamy and scrumptious, in contrast to another scallop selection,” Gurrera says. “Their small measurement makes them particularly delectable and enjoyable to eat. That is all-natural stuff — they’re not manufactured. Because the identify signifies, these are harvested from shallow bay water alongside the East Coast of the U.S. versus deep ocean water, in order that doubtless has one thing to do with it. There’s nothing higher on the subject of scallops. Common sea scallops are terrific too, however they don’t have the identical sweetness or buttery texture.”

Whereas Gurrera doesn’t know why Nantucket Bay scallops are so small or so scarce — “that’s a query for 1-800-GOD” — he does know they rank someplace within the high 5 of his all-time favourite fish dishes. “That’s saying quite a bit since I deal in all sorts of seafood,” he says. “Their excessive seasonality and unmatched taste actually set them aside.” 

Particularly if they’re sautéed utilizing Gurrera’s private recipe …

Joe Gurrera’s Sautéed Nantucket Bay Scallops

Substances

• 2 kilos uncooked Nantucket bay scallops
• Sea salt to style
• 1.5 tablespoons extra-virgin olive oil

Directions

1. Pat the scallops dry with a paper towel and season them with salt.
2. In a medium sauté pan over excessive warmth, heat the olive oil till it begins to shimmer.
3. Briefly shake the pan as you add the scallops. The friction from the scallops shifting within the pan will stop them from sticking.
4. At this level, don’t contact them. Allow them to sear and caramelize to a golden brown, about two minutes complete.
5. Serve instantly. The recipe serves 4.