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Sautéed Peconic Bay Scallops for Valentine's Day

Diego Isio


The historic Grand Central Oyster Bar serves 30 varieties of oysters - considered nature's ultimate aphrodisiac - daily.
??So, there will be plenty of love to go around on Valentine's Day, Saturday, February 14, from 11:30 AM to 9:30 PM for lunch and dinner. (Call 212-490-6650 for reservations).

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15 Min
30 Min
Stove Top


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

How to Make Sautéed Peconic Bay Scallops for Valentine's Day


  • 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.

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About Sautéed Peconic Bay Scallops for Valentine's Day

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

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