Nantucket Bay And Peconic Bay Scallops Arrive At Grand Central Oyster Bar Recipes

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SAUTEED PECONIC BAY SCALLOPS FOR VALENTINE'S DAY AT GRAND CENTRAL OYSTER BAR

Steps:

• In a large sauté pan, heat pan to almost smoking temperature. Place bay scallops in flat plate or pan. Lightly sprinkle with the flour and season with salt and pepper. When pan is hot, add oil and wait 1 minute. Add bay scallops, arrange so they are single layered in pan. Do not move too much, letting the scallops caramelize and brown. After about 2 minutes, stir gently, attempting to flip them over. Let brown on the other side and cook only about 3-4 minutes total. Remove bay scallops and split between 4 warm plates. In the same pan, wipe out excess oil and any burnt pieces. Melt the butter in the pan, swirling continuously. Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley. Immediately pour the Grenobloise garnish over the bay scallops and serve.