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martha's vineyard bay scallops

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mousse Dec 6, 2006 08:41 PM

Help! I just snagged about a pound of fresh bay scallops from Martha's Vineyard and am looking for suggestions for dinner for 2 tomorrow night. I figure that simple preparation is the best, but what would really maximize the flavor? And what about side dishes? Wine pairing? I am so excited (ok at $30/lb here in Chicago I also don't want to screw it up!).

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    Fleur RE: mousse Dec 6, 2006 11:04 PM

    We love them, and have had them a few times during this way too short 3-4 week season.

    Because they are so small and delicate, the simpler the better. I tossed them in melted butter, put a sprinkling of bread crumbs on top and broiled just until the bread crumbs toast....you have to watch it very closely, it takes just a few minutes. Serve with lemon wedges and enjoy.

    I served them with a rice pilaf and a nice Reisling.

    1. steinpilz RE: mousse Dec 7, 2006 12:52 AM

      I also had some, just sauteed in olive oil with garlic. Reisling sounds right, one of my favorites.

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