nantucket and peconic scallops arrive at gcob
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Two coveted “Fall Classics” that are considered among the finest in the world – the Nantucket Bay scallops harvested from Nantucket Sound and the Peconic Bay scallops from Long Island’s North Fork— have arrived at the historic Grand Central Oyster Bar & Restaurant, according to executive chef Sandy Ingber. The bay scallops will be on the lunch and dinner menu immediately.
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yield
4 serving(s)
cook time
30 Min
method
Stove Top
Ingredients For nantucket and peconic scallops arrive at gcob
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24 ozfresh peconic or nantucket bay scallops
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1 Tbspall purpose flour
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1 Tbspcanola oil
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2lemons, sectioned and seeds removed
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4 ozsalted butter, cut into cubes
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1/4 cnon pareil capers, liquid drained
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2 Tbspchopped flat leaf parsley
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saltto taste
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pepperto taste
How To Make nantucket and peconic scallops arrive at gcob
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1In a large sauté pan, heat pan to almost smoking temperature.
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2Place bay scallops in flat plate or pan.
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3Lightly sprinkle with the flour and season with salt and pepper.
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4When pan is hot, add oil and wait 1 minute.
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5Add bay scallops, arrange so they are single layered in pan.
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6Do not move too much, letting the scallops caramelize and brown.
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7After about 2 minutes, stir gently, attempting to flip them over.
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8Let brown on the other side and cook only about 3-4 minutes total.
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9Remove bay scallops and split between 4 warm plates.
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10In the same pan, wipe out excess oil and any burnt pieces.
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11Melt the butter in the pan, swirling continuously.
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12Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
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13Immediately pour the Grenobloise garnish over the bay scallops and serve.
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