Nantucket And Peconic Scallops Arrive At Gcob Recipe

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Nantucket and Peconic Scallops Arrive at GCOB

Diego Isio

By
@Diego

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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Serves:

4

Cook:

30 Min

Method:

Stove Top

Ingredients

24 oz
fresh peconic or nantucket bay scallops
1 Tbsp
all purpose flour
1 Tbsp
canola oil
2
lemons, sectioned and seeds removed
4 oz
salted butter, cut into cubes
1/4 c
non pareil capers, liquid drained
2 Tbsp
chopped flat leaf parsley
salt
to taste
pepper
to taste

Directions Step-By-Step

1
In a large sauté pan, heat pan to almost smoking temperature.
2
Place bay scallops in flat plate or pan.
3
Lightly sprinkle with the flour and season with salt and pepper.
4
When pan is hot, add oil and wait 1 minute.
5
Add bay scallops, arrange so they are single layered in pan.
6
Do not move too much, letting the scallops caramelize and brown.
7
After about 2 minutes, stir gently, attempting to flip them over.
8
Let brown on the other side and cook only about 3-4 minutes total.
9
Remove bay scallops and split between 4 warm plates.
10
In the same pan, wipe out excess oil and any burnt pieces.
11
Melt the butter in the pan, swirling continuously.
12
Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
13
Immediately pour the Grenobloise garnish over the bay scallops and serve.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American