I admit- I’ve been thinking alot about Peconic Bay Scallops lately. The season is almost over, but I was able to snag a few today from the Southhold Fish Market. Local only in the North Fork of Long Island, they are a real treat and so delicate and delicious. Enjoy them while you can, with a super short season and especially limited supply this year (thanks alot Sandy). These locally harvested gems are wild caught as opposed to the usual imported scallops soaked in preservatives. Protein, vitamin B12, selenium are just a few of the benefits in this nutrient dense mollusk. Short supply and short season make them expensive, so use them as a garnish or in this great first course:
Greens with Pan Seared Peconic Bay Scallops, Avocado and Beans with Citrus Vinaigrette
6 cups butter lettuce and raddichio
1 cup green beans, lightly steamed
1/2# Peconic Bay Scallops
1-2 Tbsp good quality olive oil (I used Blood Orange Infused Olive Oil from Vines and Branches in Greenport- so good!)
(zest and juice from 1 lemon, 1/2 orange, fresh chopped rosemary, 1 tsp dijon mustard, 1/2c extra virgin olive oil, salt and pepper to taste – whisk to blend)
Sear scallops in oil over med-high heat in nonstick skillet for 1-2 minutes. Don’t turn for first 30 seconds to get a nice brown crust. Toss with salad and vinaigrette and enjoy right away!