Nantucket Bay And Peconic Bay Scallops Arrive At Grand Central Oyster Bar Recipes

NANTUCKET BAY AND PECONIC BAY SCALLOPS ARRIVE AT GRAND CENTRAL OYSTER BAR

Steps:

• In a large sauté pan, heat pan to almost smoking temperature.
• Place bay scallops in flat plate or pan.
• Lightly sprinkle with the flour and season with salt and pepper.
• When pan is hot, add oil and wait 1 minute.
• Add bay scallops, arrange so they are single layered in pan.
• Do not move too much, letting the scallops caramelize and brown.
• After about 2 minutes, stir gently, attempting to flip them over.
• Let brown on the other side and cook only about 3-4 minutes total.
• Remove bay scallops and split between 4 warm plates.
• In the same pan, wipe out excess oil and any burnt pieces.
• Melt the butter in the pan, swirling continuously.
• Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
• Immediately pour the Grenobloise garnish over the bay scallops and serve.

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

NANTUCKET BAY SCALLOPS CRUDO

Steps:

• Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

PECONIC BAY SCALLOPS IN A LIGHT BROTH

Steps:

• Wash and trim any muscle clinging to the scallops.
• Peel and finely julienne the vegetables. Do not discard trimmings.
• Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns. Add the light chicken stock and cook until you have reduced it to half. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.
• In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth. Cover and steam. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer. Add chopped parsley and basil and serve in a deep soup bowl or casserole.