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Cape Bay Scallops

CapeCodGuy Dec 8, 2009 08:13 PM

'Tis the season and it's a beauty. A continuing bountiful harvest of local bay scallops are arriving at a local fish monger near you. I've been taking the trip to Joe's Lobster in Sandwich to get my sweet morsels at under $20 per pound. Fresh as can be and very versatile to use in the kitchen. So why don't i see more restaurants with them on the specials board? They are offered fried occasionally. I've seen them at Wimpy's albeit at quite a premium price. I did have an excellent and very reasonable roll, however at Sir Crickets. They had the regular scallop roll on lunch special for $9 and they would sub bays for only $3. Very yummy.

I'd love to find a place that did a nice bay scallop ceviche, florentine, or scampi.....

....Now. In the off-season.

....As part of a $25 prix fixe.

I figure, if you're gonna dream...... ;-)

  1. j
    jillian Dec 13, 2009 07:09 AM

    Impudent Oyster had them on both the lunch and dinner menus a couple of weeks ago, prepared a couple of different ways, as I recall.

    1. stuck in Hartford County Dec 9, 2009 09:17 AM

      You know, that's a really good question- maybe a restaurant chef can tell us more. I am in heaven now that the bay scallops are in, and they are so good I usually end up eating them cheviche-style in a lime-vinaigrette w/shallots & radish (avocado on the side). Or w/butter and radish sliced baguette. Maybe they are just too delicate to cook? Too expensive?

      3 Replies
      1. re: stuck in Hartford County
        c
        ciclista Dec 9, 2009 12:28 PM

        We have the Nantucket Bay scallops here on Nantucket now (since Nov. 1...commercial license) and they are in most of the restaurants, if not all. Well, all that are still open. Last weekend was the Big Hurrah (Stroll Weekend), and most closed for the season right after. They are in plentiful supply and relatively inexpensive in comparison with the last few years. They are not too delicate to cook, but do NOT overcook them! My chef friend taught me the best way: brown butter in a non-stick pan (or olive oil if you prefer), just make sure the pan is smoking hot, throw in the scallops and do not move them or stir them, one minute later move them around for a few seconds and remove them. The natural sugars should come out so that you see some caramelization. If you put too many in the pan, they'll just steam themsleves, stay white, and it won't happen. Happy chowing.

        1. re: ciclista
          CapeCodGuy Dec 9, 2009 06:53 PM

          As stuck mentioned, I also love them as a ceviche, but I'll also throw them under the broiler for a few minutes with a little lemon butter. I'll have to try your high heat pan sear as that sounds like a nice change of pace. I do so wish they were on more menus here.

          BTW Ciclista, did you ever try Embargo while you were on the mainland?

          1. re: CapeCodGuy
            c
            ciclista Dec 10, 2009 12:07 PM

            Yes! We went to Embargo! As Spanish teachers (and frequent visitors to Spain, and both having lived in Spain) we loved the Spanish themed tapas. The food was great and we totally over-ordered...what else is new. I remember we got olives, manchego, and the best short ribs I have ever tasted in my life! I can't remember what else. I would definitely go back. The music was way too loud, but I wouldn't let that stop me from returning.

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