Succulent Bay Scallops

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Succulent Bay Scallops Seasonal foods are something to celebrate, though in all honesty sometimes we celebrate them more because they’re seasonal than for a true gastronomic reason. Not the case with Bay Scallops. These little morsels of muscle are freaking delicious. Fresh, sweet, and barely in need of cooking, I certainly look forward to their arrival each year! The season for Nantucket or Peconic Bay scallops, both amongst the best in this part of the world, starts in November and runs through March of each year, so while we’re coming up on the end of the season, there is still plenty of time to enjoy this deliciously fresh seasonal speciality.

Far superior to frozen, or packaged scallops, be on the lookout for fresh scallops. They should be free of the preservatives and chemicals used to keep scallops plump for the retail market. That plumpness comes at a cost: crappy chemical flavors obscuring the nuance and sweetness that fresh scallops offer. Because the flavors of scallops are subtle, sweet, and nutty I tend to prefer recipes that simply showcase them. That also makes Bay Scallops an easy delicacy to fix at home, just be gentle and remember that these little nuggets will continue to cook for a minute or so after they are removed from heat so try and shoot for slightly under-done scallops as you plate your food. In any event under-cooked scallops are always preferable to over-cooking your scallops, which leaves them rubbery, dry and cooks out the flavors, so err on the side of caution!

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