Tag Archives: Seafood

Nantucket Bay Scallops – See You in November

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)

Unsalted butter

8 cleaned and deveined large shrimp

¼ pound Nantucket Bay Scallops

Sesame oil

Soy sauce

1 lemon

Fresh ground pepper

Sea salt

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.

Scallops and Shrimp

So long, Nantucket Bays, until next fall!

Fish Plate

Feast of the Seven Fishes – More Baccala?

If you are Italian and you prepared the Christmas Eve Feast of the Seven Fishes, then you probably have some leftovers.  Italian cooks never make just enough…we always make more.

That’s the case with the centerpiece of my husband and my traditional Feast of the Seven Fishes – our baccala (salted cod) salad.  Some families prepare a cod stew or a brandade, but we make a baccala salad of celery, green and black olives, banana peppers, olive oil and lemon juice.  You can find the recipe in my December 2012 “Feast of the Seven Fishes” article under the “Culinary Chronicles” page.

The salad is a treat on its own, but it also makes a tasty fritter.  Making these fritters could not be simpler.  Just add an egg and some breadcrumbs and form the mixture into “cakes”.  Sauté the cod cakes in butter and olive oil, flipping once, so that each side turns a golden brown.   Don’t be concerned if the cakes break apart a bit…all the better to show off the colorful olives and peppers.  Serve with a roasted pepper, a hot pepper and a lemon wedge.

Anyone who doesn’t eat leftovers is missing out!

Baccala salad fritter

Baccala salad fritter