now in season: nantucket bay scallops!

December 13th, 2011

All scallops are not created equal, and Nantucket bay scallops’ sweet flavor and velvety texture has made these island natives a favorite among gourmands. Nantucket scallop season kicked off last month and is in full swing through the end of March. There has never been a better time to feast on the tiny delicacies as the icy waters of Nantucket Bay make them plumper and juicier.

Head to Nantucket this winter to taste the native seafood straight from the source.  When you aren’t getting your scallop fix, cozy up at the historic Jared Coffin House, warm up with a beer at Cisco Brewery, and browse the quaint shops on Main Street.

Can’t make it to the island? Baked, sautéed, or seared, there are so many delicious ways to prepare scallops at home. Try this tasty recipe from Chef Fred Bisaillon of the White Elephant’s Brant Point Grill.

Scallop and Ham, with Crisp Parma and Arugula (Serves 4 people)


1 lb. Nantucket bay scallops
¼ tsp. kosher Salt
¼ tsp. fresh ground black Pepper
4 oz. Parma ham cut into 2” squares
1 lemon cut into 4 wedges
1 tbsp. olive oil
1 tbsp. butter
½ lb. baby arugula


  1. Season scallops with salt and pepper
  2. Heat pan on med/high heat, add olive oil, then place scallops in the pan
  3. Let scallops cook (without moving them) for 30-45 seconds
  4. Add butter to pan, and turn off heat.
  5. Move the scallops around the pan for another 15-20 seconds. They should be golden brown on one side, and butter should be brown but not burned.
  6. Spoon scallops and warmed oil/butter over the Arugula, and place Parma ham in the same pan for 20-30 seconds until warm, then place on top of scallops.
  7. Squeeze lemon wedges over the scallops


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