Peconic Bay Scallops In A Light Broth Recipes

PECONIC BAY SCALLOP SCAMPI

Steps:

• In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.Transfer half of the scallops to a very hot skillet and cook without moving until seared. You can check the bottom of one to confirm before flipping the rest - if it hasn't browned wait a little longer.Gently flip and sear on other side until caramelized (this side will cook more quickly). Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.Remove skillet from heat.Add the garlic, lemon juice, wine and capers. Season with salt and pepper.Give a gentle toss and finish with parsley and lemon zest. Serve immediately.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.

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.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.