Pan-Seared Peconic Bay Scallops

peconic bay scallopsUsually when we think of scallops, we picture the large Sea Scallop or Diver Scallop that’s about two inches in diameter and popular on fancy menus.  But Bay Scallops are equally delicious (when sourced properly) and because of their smaller size, are perfect for pasta dishes and paella.  The sweetest and most decadent of all bay scallops are the Peconic Bay Scallops, and are found at the eastern tip of Long Island.  They’re in season from November to February, and are strictly regulated when it comes to fishing them.  We recently joined Montauk Shellfish Company on one of their fishing trips to collect these delectable specimens for an episode of HiB.  Then we took them home to Brooklyn to create this ever so easy and sumptuous dish that let’s the scallop’s flavor really speak for itself.  If you can’t find find Peconic Bays in your neck of the woods, ask your fishmonger which bay scallops he or she would recommend most. And of course, it’s always important to ask which ones are most sustainably sourced. 

Pan Seared Peconic Bay Scallops

  • 1/2 pound Peconic Bay Scallops
  • olive or canola oil
  • 1 tbsp chives
  • 1-2 tbsp butter
  • 1/2 a lemon

Heat a cast iron skillet until very hot. Add the oil, and then the scallops, being careful not to crowd the pan. Allow them to sear on one side for a minute and then turn off the heat, flip them and add the butter and chives. Baste until they’re done, about a minute more. Give them a spritz of fresh lemon juice for a bright, crisp flavor. Enjoy!