Peconic Bay Scallop Scampi
Italy has white truffles, France has Bordeaux, Maine has lobsters. Who knew that one of the world’s great delicacies comes right off the waters of Long Island? Peconic Bay scallops are smaller than a sea scallop and have an absolutely incredible sweet flavor, balanced with just a hint of brininess from the ocean. I like to call it candy from the sea.
Another amazing thing about bay scallops is they only take a few minutes to cook - no joke - 1-3 minutes and they are good to go. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat. Below I have highlighted one of my favorite preparations - Bay Scallop Scampi.
When cooking bay scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren’t dry enough they won’t brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan.
Bay Scallop Scampi
Recipe Adapted from Food.com
- 1 lb OurHarvest Peconic Bay scallops, rinsed and patted dry
- 1 ½ tablespoons olive oil
- 3 tablespoons butter
- 3 garlic cloves, slivered
- 2 tablespoons fresh lemon juice
- ¼ cup white wine
- 2 tablespoons capers
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Fresh flat-leaf Italian parsley, roughly chopped
- 2 tablespoons lemon zest
In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
Transfer half of the scallops to a very hot skillet and cook without moving until seared about 30 seconds. You can check the bottom of one to confirm before flipping the rest – if it hasn’t browned wait another 30 seconds. Gently flip and sear on other side for another 30 seconds to a minute. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
Add the garlic, lemon juice, wine and capers. Season with salt and pepper. Give a gentle toss and finish with parsley and lemon zest. Serve immediately.