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Nantucket and Peconic Scallops Arrive at GCOB

Nantucket And Peconic Scallops Arrive At Gcob Recipe

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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


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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
salted butter, cut into cubes
1/4 c
non pareil capers, liquid drained
2 Tbsp
chopped flat leaf parsley
to taste
to taste

How to Make Nantucket and Peconic Scallops Arrive at GCOB


  • 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 Nantucket and Peconic Scallops Arrive at GCOB

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

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