Nantucket Bay Scallop Information and History

Simple Preparation

It is very important to avoid overcooking the scallops!  Simply saut√© them for 3 to 4 minutes, just heating them through.  Scallops are equally delicious served raw with lemon juice.

Nantucket bay scallops

Recipes from Washington Cookbook

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.

    Serves 4

  • 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

Other Recipes

© Nantucket Shellfish Association