Scalloped Clam Nantucket Style Recipes

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

Steps:

• Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
• Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
• To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

Steps:

• Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
• Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
• Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
• To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.

NANTUCKET BAY SCALLOPS CRUDO

Steps:

• Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled.

SCALLOPED CLAM, NANTUCKET STYLE

Steps:

• Mix all ingredients together and let stand for 30 minutes.
• Preheat oven to 350°F.
• Transfer to a buttered casserole and bake for 45 minutes.

NANTUCKET SCALLOP CHOWDER

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
• Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.