This is one of my favorite times of year because, where I live on the east end of Long Island, we begin our bay scallop harvest. This ingredient is something very special and worthy of celebration. The inherent sweetness and subtle ocean flavor is coming led with just a couple other ingredients to create one of my all time favorite dishes.
Ingredients:
Finished plate of ocean goodness.
1/2 pound fresh Bay Scallops
The juice of 1/2 lemon
Juice and zest of 1 grapefruit
1 jalapeno or serrano chile seeded and finely chopped
1/4 cup extra virgin olive oil
1/2 teaspoon fermented soy sauce
Fresh chopped chives
Directions:
Rinse the scallops under cool running water and pat them dry. Check over the scallops as you’re handling them and remove the side-muscle if you find any still attached. Cut scallops in half creating two coin shaped pieces from each one.
Place the scallops in a large mixing bowl. Add the lemon juice, soy sauce, grapefruit zest and juice, chiles, olive and oil. Gently toss until well combined.
Divide the salad evenly among the 4 plates. To serve, top each salad with fresh chopped chives and drizzle each plate with a little more olive oil.
Please share your favorite Bay Scallop recipes in our comments section below.
Tried this last night. I’ll be having it again soon. The taste sensations of the ingredients are perfect!