Wishing you a Happy Thanksgiving!
Your menu for today is set…perhaps you are already placing the turkey in the oven or slicing the Brussels sprouts. After today’s comfort foods of mashed potatoes, stuffing and candied sweet potatoes, you may be interested in a light meal for the weekend.
How about Nantucket Bay scallops? We enjoyed our first of the season earlier this week. Consider sautéing these tiny, sugary scallops for just a few minutes in salted butter and tossing with Yudon noodles and Asian greens.
Bon appétit today and always.
The season for Nantucket Bay Scallops is coming to an end during the month of March. As you will not see these little delicacies again in your local fish market until November, I recommend a dinner starring the sweet scallops from Massachusetts’ Nantucket Island.
This recipe is for sautéed Nantucket Bay Scallops and shrimp over buckwheat noodles.
Oriental style buckwheat noodles (soba noodles)
8 cleaned and deveined large shrimp
¼ pound Nantucket Bay Scallops
Fresh ground pepper
First, prepare the Oriental style buckwheat noodles according to the package instructions, boiling them for 5 minutes and then running cold water into the pot to prevent them from sticking together. While the noodles are cooking, heat a nonstick pan over medium heat and add several tablespoons of butter. Allow the butter to foam, and tilt the pan around so that the butter coats the bottom. Place the shrimp in the pan, cooking for about two minutes per side until the shrimp become opaque. Remove the shrimp from the pan and add more butter. Place the scallops in the pan with space in between them so that they caramelize. These tiny scallops cook very quickly – only two minutes at most!
To plate, scoop the noodles into a serving dish and mix with sesame oil and soy sauce to taste. Top with the shrimp and scallops and season with freshly squeezed lemon juice, ground pepper and sea salt.
So long, Nantucket Bays, until next fall!