Peconic Bay Scallop Scampi

404A4290-7_small.jpg

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.

404A4238-6_small.jpg

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.

404A4282-4.jpg

404A4287-6_small.jpg

Bay Scallop Scampi

Recipe Adapted from Food.com

Ingredients:

Directions:

 
3
Kudos
 
3
Kudos

Now read this

Cauliflower Puree

I think this might just be the most perfect Thanksgiving side dish I can imagine. How much do I love thee, cauliflower puree? Let me count the ways: You have a total of 5 ingredients (including salt!), none of which are obscure. You are... Continue →