Three ideas to prepare scallops
BATH, MAINE
USA
We recently treated ourselves to some dayboat scallops from Downeast Dayboat in Bath, Maine. Being that we ordered two pounds we had plenty of scallops to try out various preparations. Here are our favorite three ideas to prepare scallops.
Scallop sashimi
Being that dayboat scallops are harvested and shipped within 48 hours and never touch fresh water they retain their freshness and exquisite brininess. Our favorite tide-to-table scallops come from Downeast Dayboat, located in Bath, Maine.
To enjoy scallops raw simply remove them from the cryopak (do not rinse them), pat them dry with paper towel and eat them whole or slice them to your desired thickness. Served with a ramekin of ponzu sauce, or a squirt of fresh lime, they make for a delicious and highly nutritious lunch or an elegant appetizer before dinner.
Don’t forget the chopsticks!
Scallops in a white wine, lemon and butter sauce.
For this preparation saute some chopped garlic in white wine, butter and a few drops of fresh lemon juice along with a pinch of salt, fresh ground pepper and chili flakes. Saute the mixture until the garlic opens up and then add the scallops. Be careful not to overcook the them as the will lose their silky texture.
Bring a pot of salted water to boil, add the capellini and cook to your desired doneness. Drain the pasta, twirl into rimmed bowls, add a little shredded parmesan and place the scallops over the pasta. The saltiness of the fresh parmesan combined with the sweetness of the scallops makes for a very nice pairing.
Pour the remaining sauce over the scallops and serve with a caesar salad and some toasted garlic bread for a simple yet elegant meal.
Bacon wrapped scallops on the grill
Another favorite recipe around our house are bacon wrapped scallops. The combination of the sweetness of the scallops and the smokiness of bacon is a match made in culinary heaven.
Purchase good quality apple smoked bacon (or any flavor of your choice) and trim any excess fat. Removing most of the fat accomplishes two things…it produces thinner strips of bacon making them less bulky to wrap around the scallops and with less fat your grill will not flare as much. That said, I recommend preheating the grill and then cooking the scallops indirectly. This method will also cut down on flaring and will reduce the likelihood of burning the scallops.
Chef’s tip :: It is always best to purchase “dry” scallops as wet scallops tend to have a high water content that, while making them look plump, can actually result in a scallop with less taste and texture. For ultimate freshness dayboat scallops are your best bet.
Chef Jimmy
