Real bay scallops—which come from the waters between Cape Cod and Long Island—are in season through the winter and are an amazing treat (they’re also amazingly expensive). Though you can eat them raw, they’re also good cooked, but simply . . . very simply.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to the maximum, at least 500°F. As it preheats, put a roasting pan large enough to hold the scallops in one layer in there. When the oven is hot, add the butter and return the pan to the oven. Cook, shaking the pan once or twice, until the butter has melted and begun to turn brown.
Step 2
Immediately add the scallops and cook, undisturbed, for about 3 minutes. Remove the pan, add the shallot, and stir. Return to the oven for about 2 minutes, or until the Scallops are done (they should be tender and not at all rubbery; do not overcook). Season with salt and pepper, stir in the herb, and serve.
Scallops
Step 3
A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and—water being cheaper than scallops—decreases their value. Furthermore, the added water makes browning more difficult.You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won’t have a problem.
Step 4
Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you’re stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it’s slightly tough, but not unpleasant.
