Nantucket bay scallops are now on menus all around the country, though so far in far fewer numbers than last year, reflective of the scarcity of scallops in our waters. If you’re looking for new and creative ideas for your own scallop dinner, here’s how chefs prepared them last scallop season.
Nantucket bay scallops in fennel butter with pasta at the Spiced Pear in Newport.
Seared Nantucket Bay Scallops with caviar beurre blanc at Chez Henri in Cambridge, Massachusetts
Nantucket Bay Scallops served with a fricassee of baby mushrooms, butternut squash, and celery root puree sauce perigeux at the The Spiced Pear at The Chanler in Newport.
Arctic char with tiny Nantucket bay scallops at Andrew Chadwick’s at Rutledge Hill.
Nantucket Bay scallops with sherry, served with Brussels sprouts and exotic mushrooms at the Powerhouse in Chicago.
Salad of watercress tossed with deep pink batons of bleeding heart apples and ringed with sweet, delicate, Nantucket bay scallops and minced mango at Nisen Sushi on Long Island.
White truffles shaved over poached eggs with fonduta, raviolo with truffle butter and a cruda of raw Nantucket bay scallops and yellowtail by chef Holly Smith at Cafe Juanita, Seattle, WA.
Nantucket Bay Scallops in a Lemongrass and Lime Nage at Chanterelle in New York.
Casserole of Nantucket Bay scallops with garden herbs, applewood smoked bacon, and fall vegetables by chef John Tesar at the Mansion in Dallas.
Nantucket Bay Scallops with Seared Foie Gras, Jerusalem Artichoke, Meyer Lemon, and Concord Grape at Gilt at The New York Palace Hotel in Manhattan.
Nantucket Bay Scallops pan fried with garlic herb butter at the Oyster Bar at Grand Central Station, NY.
Nantucket Bay Scallop Ceviche with Pickled Daikon and Sweet Potato puree with a dusting of soy salt (freeze-dried soy sauce) at Cyrus Restaurant in Healdsburg, CA.
Sauteed Nantucket Bay Scallops With Citrus Salad and Mamey at Oceana’s in Manhattan.
Nantucket Bay scallops, peppers, and Italian sausage by Chef Patrick O’Connell of The Inn at Little Washington in Virginia.
Nantucket Bay Scallop Seviche with yuzu, citrus, and tomatoes at Chez Melange, Redondo Beach, CA
Nantucket Bay Scallops served over field greens tossed in a sherry- bacon vinaigrette at Roustica, Memphis, TN.
Pan Seared Nantucket Scallops with Potato Mousseline and Jus de Veau at Picasso in Las Vegas.
Nantucket Bay scallops inside a large scallop shell with truffle foam at the Estate House in Arizona.
Nantucket Bay Scallops with Lentils, Pickled Mushrooms and Salsify at the Grammercy Tavern in Manhattan.
Seared Nantucket bay scallops over a celery root salad at Vetri in Philadelphia.
Nantucket Bay scallops seared with celery, hearts of palm and shaved black truffle at the Estate House in Scottsdale, AZ.
Mahon About Town Nantucket Blog 