Nantucket And Peconic Scallops Arrive At Gcob Recipe

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Nantucket and Peconic Scallops Arrive at GCOB

Diego Isio


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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30 Min
Stove Top


24 oz
fresh peconic or nantucket bay scallops
1 Tbsp
all purpose flour
1 Tbsp
canola oil
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
to taste
to taste


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

About this Recipe

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