Finding true Nantucket Bays is the key. Frozen bays from China are being passed off as Nantucket Bays. For taste, it's critical that the scallops are never frozen and are kept chilled in their own brine. Then you barely blot them before cooking: no drying! To ensure you're getting the real thing, to save money, and to support the local industry, try ordering direct from the fishermen. I use www.NantucketBayScallops.net because the fishermen themselves run that one, no middle man at all. But there are others if you Google. Thanksgiving tradition in my family.
Nantucket Bay Scallops with Bay-Scented Butter
Small bay scallops, now in peak season, are often sweeter and more tender than larger sea scallops. Pat them dry before coating with cooking spray so they will sear rather than steam in the pan. Bay-scented butter tinged with a hint of lemon flavors the scallops, while panko provides crunchy texture. Serve in scallop shells for a handsome presentation.
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- Calories: 107
- Calories from fat: 30%
- Fat: 3.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.3g
- Protein: 14.6g
- Carbohydrate: 3.4g
- Fiber: 0.1g
- Cholesterol: 36mg
- Iron: 0.3mg
- Sodium: 280mg
- Calcium: 22mg
- 2 tablespoons butter
- 2 bay leaves
- 1 1/2 pounds bay scallops
- Cooking spray
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons fresh lemon juice
- 1/4 cup panko (Japanese breadcrumbs)
- 1 teaspoon grated lemon rind
- Chopped fresh chives (optional)
- 1. Place butter and bay leaves in a small saucepan over medium-low heat; cook 5 minutes or until butter melts. Remove from heat; let stand 30 minutes. Skim solids off the top; discard solids and bay leaves.
- 2. Lightly coat scallops with cooking spray. Heat a large, heavy skillet over high heat. Add half of scallops to pan; sauté 1 minute or until browned on both sides, turning once. Place in a bowl. Repeat procedure with remaining scallops. Sprinkle scallops with salt. Add juice and half of butter to scallops, tossing to coat.
- 3. Combine panko and remaining butter. Heat pan over medium-low heat. Add panko mixture to pan; cook 2 minutes or until panko is golden brown, stirring occasionally. Remove panko from pan.
- 4. Place 1/3 cup scallops into each of 8 ramekins. Top each serving with 1 1/2 teaspoons panko and 1/8 teaspoon lemon rind. Sprinkle with chives, if desired.
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