Nantucket Bay Scallops with Bay-Scented Butter

  • ssolo7752 Posted: 01/08/09
    Worthy of a Special Occasion

    This was excellent. I, however, used sea scallops and seared them in a little olive oil for about 3 minutes each side. I found the cooking spray did not brown them, even though I had them on high heat. The panko was a nice crunchy texture in contrast to the scallops. I served in a salad bowl next to brown rice mixed with mushroom soup and a mixed salad on the side. Will definately make it again.

  • Mleigh Posted: 12/31/09
    Worthy of a Special Occasion

    I made these as an appetizer for Christmas dinner. I thought they were kind of bland and like the other reviewer I had trouble getting them to brown with just the cooking spray. I might try again.

  • JanetMA Posted: 03/29/09
    Worthy of a Special Occasion

    Fantastic! This is a real winner - easy, delicious, and great for either an everyday meal or impressing your dinner guests. It was my first foray into making scallops and I can't wait to make this again.

  • DarciM Posted: 06/01/09
    Worthy of a Special Occasion

    Very nice. It brings out the sweetness of the scallops very well. My children don't like a lot of spice and they loved this. We are gluten-free and I used some crushed gluten-free melba toast for the panko.

  • LaxToAck Posted: 11/21/11
    Worthy of a Special Occasion

    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 because the fishermen themselves run that one, no middle man at all. But there are others if you Google. Thanksgiving tradition in my family.


More From Cooking Light