Cappellini With Nantucket Bay Scallops Recipes

Steps:

• Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
• Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
• Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
• To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.

Steps:

• Get a large pot of salted water boiling for the pasta. Warm olive oil in a wide skillet and add garlic cloves and salt. Cook over medium heat until the garlic is fragrant and beginning to turn golden. Add the wine and chile flakes and let cook for a moment before adding the scallops. Season them with a bit more salt and continue cooking for about 3-4 minutes, until the scallops are just cooked through. Add the cappellini to the boiling pasta water and cook about 3 minutes. Drain and place into a warmed serving bowl. Stir the 1/4 cup of parsley into the scallops and remove them from the heat. Pour the scallops and sauce over the pasta and toss gently. Divide between bowls or plates and top each serving with additional chopped parsley, grated lemon zest, and a sprinkling of toasted breadcrumbs.

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.

Steps:

• Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
• Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
• Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.