It is very important to avoid overcooking the scallops! Simply sauté them for 3 to 4 minutes, just heating them through. Scallops are equally delicious served raw with lemon juice.
Fresh is Best!
These two recipes are local heirlooms from Marny Clifford's Washington Cookbook. She was a long time Nantucket summer resident. Thanks to the generosity of Ned Wight, a Nantucket resident, a Nantucket Shellfish Association board member and the late Mrs. Clifford's Son-in-Law.
Quick Scallops with Shrimp
2 lbs. Bay Scallops
1 cup water
1 tsp. salt
1 tsp. onion juice
1 tbsp. cider vinegar
1 (10 oz.) cans frozen shrimp soup
1/2 cup light cream
4 tbsps. sherry
4 slices bread (crusts off)
4 parsley sprigs
1. In a 10-inch skillet, cook scallops with their own juice, water, salt, onion juice and vinegar for 3 or 4 minutes. Drain and reserve scallops.
2. Defrost soup and heat in top of double boiler. Add cream, sherry and scallops. Correct seasonings.
3. Place over simmering water in bottom of double boiler until ready to serve.
4. Toast bread and place 1/4 of scallop mixture on each slice. Place spring of parsley on each serving.
Marny's Special Party Scallops With Mushrooms and Wine
16 lbs. Bay Scallops
1 cup of water
2 large Bermuda onions, chopped fine
2 1/4 cups of butter
6 lbs. fresh mushroom caps, washed & sliced
3 1/2 quarts milk
1 3/4 cups flour
Salt & freshly ground pepper to taste
1 tsp. garlic flakes
1/2 cup Madeira wine (or more if you like a stronger flavor)
2 cups Parmesan cheese (grated)
1/2 cup fresh chopped chives
1. In 10-quart kettle, simmer scallops in water and their own juice for 5 or 6 minutes. Lift out scallops with slotted spoon and set aside.
2. Pour juice into 6-quart saucepan.
3. In 12-inch skillet, saute onions in 1/4 cup of butter until they are golden. Lift out onions and add to scallops. Keep the juices in the pan.
4. Add sliced mushrooms with 1 cup of butter and saute 5 minutes, stirring continuously. Lift out mushrooms and add them to scallops. Add these pan juices to the scallop juice.
5. Measure all the juices and add enough milk to make 3 1/2 quarts. Heat all this to about scalding point. Do not boil.
6. Melt the remaining cup of butter in a 10-inch skillet. Remove from heat and blend in flour to make a paste.
7. Add this gradually to the hot milk and juices and stir until smooth and thickened. Add salt, pepper, garlic flakes and wine. Taste and correct seasonings.
8. Pour this sauce over the scallops and mix thoroughly.
9. Preheat oven to 375 degrees.
10. Place scallop mixture in two buttered ovenproof dishes (13 1/2 x 8 3/4 x 1 3/4 inches). Sprinkle each dish with 1 cup of cheese and bake until sauce bubbles and the cheese is melted.
11. Garnish each dish with chives and serve at once.
Serves 40 liberally
Bay Scallops with Garlic Parsley Butter Sauce
2 tablespoons of butter
2 bay leaves
1 1/2 lbs. bay scallops
1/2 teaspoon fresh lemon juice
1/4 cup Panko (Japanese breadcrumbs)
1 teaspoon grated lemon rind
Chopped fresh chives (optional)
1. Place butter and bay leaves in a small saucepan over medium-low heat; cook 5 minutes or until butter melts. Remove from heat; let stand 30 minutes. Skim solids off the top; discard solids and bay leaves.
2. Lightly coat scallops with cooking spray. Heat a large, heavy skillet over high heat. Add half of scallops to pan; saute 1 minute or until browned on both sides, turning once. Place in a bowl. Repeat procedure with remaining scallops. Sprinkle scallops with salt. Add juice and half of butter to scallops, tossing to coat.
3. Combine Panko and remaining butter. Heat pan over medium-low heat. Add Panko mixture to pan; cook 2 minutes or until Panko is golden brown, stirring occasionally. Remove Panko mixture from pan.
4. Place 1/3 cup of scallops into each of the ramekins. Top each serving with 1 1/2 teaspoons Panko and 1/8 teaspoon lemon rind. Sprinkle with chives if desired.
Bay Scallops Scampi
1 1/2 tablespoons olive oil
3 tablespoons butter
1 lb. bay scallops, rinsed and patted dry
3 garlic cloves, slivered
2 tablespoons fresh lemon juice
1/4 cup white wine
2 tablespoons of capers
1 pinch kosher salt
fresh ground pepper, to taste
fresh flat-leaf Italian parsley, roughly chopped
2 tablespoons lemon zest
1. In a large heavy-bottomed skillet, heat the oil and half the butter over medium-high heat until mixture starts to brown.
2. Make sure the pan and oil mixture is very hot! Transfer half the scallops to the skillet and cook without moving until seared ... about 20-30 seconds. Gently flip and sear on other side for another 20-30 seconds. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
3. 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.
4. Add the garlic, lemon juice, wine and capers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
5. Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
6. Cooking Tip! Scallops contain water that will leak out once they get hot. They need a lot of heat applied quickly! Never crowd the scallops when cooking, otherwise they will steam instead of sear.
Prep Time: 30 minutes
Cook Time: 20 minutes
4 tablespoons butter, melted
1 1/2 lbs. bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves of garlic, minced
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.
Baked Scallops Gratin
6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 ounces thinly sliced Prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoon Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup Panko
6 tablespoons dry white wine
2 lbs. fresh bay scallops
lemon, for garnish
1. Preheat oven to 425 degrees F. Place 3 6-inch round gratin dishes on a sheet pan.
2. To make topping, place the butter in the bowl of an electric mixer fitted with a paddle attachment. (you can also use a hand mixer) With the mixer on low speed, add the garlic, shallot, Prosciutto, parsley, lemon juice, Pernod, salt and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the Panko in with a rubber spatula and set aside.
3. Preheat the broiler, if separate from your oven.
4. Place 1 tablespoon of wine in the bottom of each gratin dish.
5. Pat the scallops dry with paper towel and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops.
6. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.
7. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley. Serve immediately with crusty French bread.
Fried Portuguese Style Scallops
"This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness."
1 lb. fresh bay scallops
8 tablespoons butter
1 cup flour
1 teaspoon garlic clove, minced
3 tablespoons parsley, finely chopped
1/4 teaspoon salt
fresh ground black pepper
Juice of 1/2 fresh lemon
1. Wash the scallops in cold water. Spread on paper towel to dry.
2. Put flour in a small bowl. Toss scallops in flour to coat completely.
3. Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
4. Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper. Serve immediately.