I own 12 Nantucket Bay Scallops

Yes, these Nantucket Bay Scallops.

At this very moment, deep in the coldest part of my fridge. Walked by the fish counter at Fox & Obel, and there they were at a mere $39.99/lb. About a buck apiece, for not a large scallop, but hey, everyone else is eating dollar a slice ham this week, why shouldn't I be similarly indulgent with scallops.

So now comes the question... what shall I do with them? What's the simple yet marvelous preparation that will make them sing?

Mike,
Can you elaborate as to why (unless it's just a seasonal product, like soft-shelled crabs), the price is so outrageous? (Not as in and of themselves, but, rather, as compared to diver-gained scallops of Maine?)
How big are they? Is there sweetness somewhat ethereal? What, pray tell, make them so good?
-p

I agree with the idea of letting the hermaphroditic bivalves do their own singing with minimal accompaniment. I've had this traditional shallot and butter recipe on Martha's Vineyard:

http://www.theheartofnewengland.com/foo ... ucket.html

I like to make scallops in a Northern Spanish style, which is to dust with saffron, sea salt, and pulverized red pepper flakes, drizzle with good olive oil, and broil until BARELY done. You can strew some fine shreds of pancetta, jamon serrano, or sage around if you think it's needed, and they'll toast up nicely. I've also had them in Spain wrapped tightly around the edge with thin strips of tocino or salchichon and pimento.

In NYC, I was at a sushi place where they put a piece of ginger-infused rock sugar on top of the raw scallop and then blow-torched the very top so there was a gradation from golden-brown and crusty to cool and totally raw as you went from top to bottom. It sounds like some kind of freakish creme brulee that wouldn't work, but it kind of did, especially with some soy.

Oh, and, as for the preparation, I recently wrapped some diver scallops in proscuitto and grilled them. they were marvelous--the proscuitto crisped up a little, with still that procine tang, and the scallops were sweet as ever. (i can't stand bacon-laden preparations of scallops. it's like putting a spoiler on a perfectly good and ramblin' 1992 Ford (cli-)Taurus; they both sort of cancel the awesome of each other out.

Why are they worth it? In the words of Jim in Logan Square, "These were the best scallops I have ever eaten, and as a fan of the scallop, that puts them ahead of a lot of competition... Served in a lemon beurre blanc, browned perfectly, these were the most tender, sweet, spicy, rich ... well, try them and add your own superlatives."

I haven't tried them myself, but hey, I figured $12 to do so was no worse than paying that for an appetizer of 'em somewhere to satisfy my curiosity.

LTH,

The true Nantucket Cape Bay scallop is protected by Massachusetts law, and can only be fished Monday through Saturday with a one bushel (in shell) daily limit per fisherman. The season lasts from Nov. 1 to May 1, but I've never seen them in the springtime. These are a few of the reasons that these hand harvested beauties so expensive. (Wholesale price has been about $17-18 this year.)

My favorite way to eat them is to just pop 'em in my mouth raw, like jellybeans. Whatever you do, just barely cook them to better appreciate their sweetness and creamy texture.

Thanks all, I basically followed the traditional recipe with some adaptation as reported here.

MikeG,
Read your Christmas post regarding the scallops, which said that they impressed your family. glad they worked out.
In your opinion, did the Nantuckets rise above good diver scallops? Was there a significant flavor component missing from most good-quality scallops that was extant in the Nantuckets? Just wondering--never had them before is all.
cheers,
parker

I bought these scallops at Diamond Seafood in St. Charles just before Christmas for $15. I think the price was $17.95 a pound. I just sauted them in olive oil and sprinkeled them with a cajun rub. Not sure of their origin, the shop was very busy and he was working alone. He has beautiful looking stuff.

Diamond Seafood
311 North 2nd Street (Rte. 31)
St. Charles, Il
630-444-0168

I bought these scallops at Diamond Seafood in St. Charles just before Christmas for $15. I think the price was $17.95 a pound. I just sauted them in olive oil and sprinkeled them with a cajun rub. Not sure of their origin, the shop was very busy and he was working alone. He has beautiful looking stuff.

Diamond Seafood
311 North 2nd Street (Rte. 31)
St. Charles, Il
630-444-0168

I bought some of these scallops as well for Christmas Eve. They were excellent. I believe the fellow's name is Ernesto? I asked a bit about the scallops and he assured my they were "dry pack" meaning they are minimally treated, unsoaked, and don't come shipped in a container resembling a silver paint can like many commercial sea scallops.

This was my second visit to the shop with this owner. Previously is was Today's Catch, I believe. All my visits to this location have resulted in excellent quality seafood. My other local source for fresh seafood, New England Coast Seafood on Randall in South Elgin, may or may not still be around. I called last week and their number has been disconnected, so it's time for a drive by.

As a side note Ernesto advised they will begin serving lunch in mid January. Basic things like seafood pastas, fish sandwiches and most interestingly, fish tacos.

Yes, Ernesto is his name. He was so busy the day we went in that we didn't have time to ask any questions. We also bought some of his homemade crabcakes, a rainbow trout and some awesome looking tuna which we sampled in the store and it cut like butter and tasted wonderfully fresh. He has been there over a year now I think. last year he did an open house and had a nice array of foods and soups for sampling, his soups are wonderful. The only downside of the new cafe is that it will only be open from 11-2 on Tuesday thru Friday.

I believe I saw a news item that the New England Coast place closed in October. We only bought a few things there but I did enjoy their smoked whitefish.