NANTUCKET BAY SCALLOPS OR SWEET MAINE SHRIMP CRUDO
Provided by Jonathan Reynolds
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix all the ingredients except the chervil in a bowl, then divide into four small bowls.
- Top with the chervil, chill, then serve.
NANTUCKET BAY SCALLOPS WITH PASSION FRUIT
Provided by Trip Gabriel
Categories dinner, quick, appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except scallops in glass bowl.
- Spoon over freshly shucked scallops on the half shell.
- Serve on crushed ice on half shell.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 1 gram, Sodium 589 milligrams, Sugar 0 grams, TransFat 0 grams
NANTUCKET SCALLOP CHOWDER
Categories Soup/Stew Milk/Cream Pork Potato Lunch Bacon Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
- Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.
PECONIC BAY SCALLOPS IN A LIGHT BROTH
Provided by Nancy Arum
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 7 grams, Sodium 864 milligrams, Sugar 4 grams, TransFat 0 grams
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