When they are in season, New England Bay Scallops are quite a treat, but cook them simply for the best flavor. We have a vegan alternative as well.
One of the seafood delights in New England is the arrival of the season of our sweet little bay scallops. Nantucket Bay is the best of the best, and from Nov. 1 through March 31 every year, these carefully controlled gems of the ocean make their way to our tables and restaurants, just in time for holiday celebrations.
Harvested with care
New England bay scallops are much smaller than sea scallops, generally 50 to 70 per pound, and are actually a completely different species although broadly related. Extremely sweet and full of flavor, they live about two years in large eelgrass habitats, and harvesting is tightly controlled to prevent overfishing in the clear bay waters off our coasts. Often, beds are closed if the populations have declined, and the weather has a big impact on harvest as well. If too cold, the scallops will die between harvest and port, so supplies will dwindle for the consumer in frigid temperatures. Additionally, restaurants in our region gobble up a lot of the harvest!
This year, the Nantuckets were hard to find at the holidays, and quite pricey, so we indulged in Cape Cod bays. It’s all the same species, Northern Bay Scallops, but flavor will also naturally vary from each source whether Nantucket, Martha’s Vineyard, or other bays in Massachusetts and even New Hampshire’s tiny coastline, and south to Long Island. Southern Bay Scallops are harvested from New Jersey through North Carolina, so the range of eastern scallops is quite large.
The weather affects the taste as well as the supply. There are a lot of Canadian bay scallops to be found around these days, their flavor not quite as pronounced, and we’ve even started seeing bay scallops from Faroe Islands. That’s a lot way for a little scallop to travel!
A scallop snob
Am I a snob about scallops? You bet, and you always get what you pay for. Most importantly, beware of the Chinese bay scallops that were banned for a time here in the states because of questionable farming practices and contamination issues. They are always shipped frozen or in preservative laced fluid. I’m seeing them for sale again, but wouldn’t go near them for any reason, not the least is they have absolutely no taste and have the texture of rubber pencil erasers. If you’ve been disappointed with a bay scallop, they were probably farm raised and shipped in preservatives. Always ask the fish monger the source (usually it is written on the card) and if they don’t know, pass them by. A good indicator is the price; if the scallops are inexpexpensive, they are farmed and probably from China or somewhere else on the other side of the world.
Don’t fuss, they shine on their own
The best way to cook these beauties is quickly and with little else getting in their way. They are delightful in a ceviche or crudo. Let them shine.
No heavy sauces here, not a lot of fuss either, just a quick pan sauce made with wine and stock, or either alone, and a bit of butter. So much flavor! If you cannot find the bays, use sea scallops cut into quarters. Not the same, but delicious in its own right.
New England Bay Scallops with Onions and Mushrooms
- One pound wild bay scallops
- Dusting of flour
- Extra virgin olive oil
- One large purple onion, sliced
- 8 oz. oyster or shiitake mushrooms, chopped or sliced
- ½ cup dry white wine
- ½ cup mushroom or vegetable stock
- 2 tbsp. butter
- Salt and pepper
- Parsley, chopped, to garnish
Remove the connecting muscle or “strap” from each scallop. This is probably the most time-consuming part of the recipe, but it’s necessary as this muscle is quite tough even on these smaller scallops. Dust with flour and set aside.
In a large skillet, not non-stick, heat olive oil over medium high and add the onions and mushrooms and a bit of salt and pepper. Let these sauté until they are cooked through and browning. Remove from pan and keep warm.
Add a bit more oil to the pan and toss in the dusted scallops and lightly season. If your pan is not large enough, do this in two batches so they are a single layer so they don’t steam. Let cook for about two minutes, turn if browned, and cook another minute, and remove to the onions and mushrooms. You don’t want to overcook them. Taste one to check.
Add the wine to deglaze, scraping the bottom of the pan, then the stock. Let this reduce a bit, then add everything back to the party. You can also use all wine or all stock.
Remove from the heat and stir in the butter. Once it is melted and the sauce thick, place in a serving dish and garnish with the parsley and a squeeze of fresh lemon. Enjoy!
This is delicious served with roasted vegetables, or topping rice or mashed potatoes.
Vegan alternative:
This dish is deliciously adapted for the vegan with just a bit of modification. It’s great with extra-firm tofu. Just press the excess moisture from your tofu and cut into cubes of whatever size you like. Dust with cornstarch and proceed as with the scallops. Finish with vegan butter and you are all set.
Simple Bay Scallop Ceviche
An elegant and refreshing first course!
Simple too. Just marinate 1/2 lb. fresh as possible bay scallops submerged in lime juice with a bit of salt for one hour refrigerated to “cook.” Drain.
Mix together 2 tbsp. each seeded, minced tomato and cucumber, zest from a lime and a half orange, 2 tbsp. each lime and lemon juice, freshly squeezed, some finely sliced hot pepper, a half teaspoon of honey, pinch of smoked paprika flakes, and 1/2 small scallion, sliced thinly. Add the drained scallops, mix well and plate, not too much of the liquid. Mix together a few shakes of hot sauce of choice, and2 tbsp. of fruity olive oil, drizzle over and around, and garnish with more zest and some tiny celery leaves.
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They are always so sweet and tender. Looks delicious!
Thank you! Yes
, they are the sweetest of the sweet!
This dish sounds fabulous, Dorothy. I’ve read a book called Nantucket but had no idea it was also a type of scallop.
Thank you Robbie! They are the best, but any of the New England varieties are pretty special! We’re always lucky to find them.
💚
Looks delicious and makes me want to run out and buy bay scallops. I like the info about them.
Thank you for stopping by Larry!
Run, run, run!
Ahhhh. What a delightful sight! 😋🍃
They are always mouthwatering!
Those gathered around your kitchen island sure do have a culinary experience. Looks way beyond delicious.
Thank you Judy! My husband doesn’t really care for ceviche, but he loved this one, didn’t leave a drop in his ‘shell’!
Dot, are New England scallops labeled “New England”? I don’t believe I have ever seen that designation here in NJ.
Most of the fish markets here make a point of listing the source of the seafood, and many supermarkets as well. Often it will be specific “Massachusetts Bay” “Nantucket” “Canadian,” etc. If not, just ask, and a fish monger will know the answer. Always consider the price too!
Scallops are one of my very favorite meals, they are such a treat!
Jenna
That they are, and because they are expensive, even more so!
They certainly are beauties and my favorite. As always, thanks for the great recipes, advice and suggestions, D!
Thanks N.! I wait for these all the rest of the year.
I hear ya! They’re just that good!
I’ll save you some next time!
💕
Both versions look excellent. I am a big fan of tofu and especially look forward to trying the vegan alternative.
Thanks Donna! I think you’ll enjoy the tofu version, I really like it.
This looks like it would be amazing!
Thank you! Simple and so delicious!
Restaurants serve them here but I’ve never seen the bay scallops at our markets. They are absolutely delicious and your dishes look good.
Thank you Karen! The restaurants do gobble them up!
Both recipes are very tempting! It’s a shame these scallops are not easy to find.
By the way, another tasty alternative to scallops are oyster mushrooms. 🙂
Oh yes, Ronit! I adore oyster mushrooms, so much flavor and lovely texture.
Scallops are such a treat! I love the principle you follow, of waiting until they’re in season and appreciating them as a holiday treat. I would love to zip up there for some of your bay scallop ceviche especially. Yum!
Lovely to be where you can get fresh scallops!
I made these just a few weeks ago and will be sharing that recipe this week – I will include your recipe in that post as well!
Okay, you had me with bay scallops – such goodness with each bite!💖💖💖
So sweet and flavorful! They are definitely one of my favorites!
My daughter just asked me how to cook scallops! I shared this with her. Thanks!!
Wonderful! Let me know what she thinks!
Writing from Australia would so love to be able to compare the taste and look at the size of yours with the ones available here. Love them as they come and shall definitely try your first recipe both with the scallops and my very much used tofu – thanks!
I hope you enjoy this as much as we do! Simple to make, and the scallops (or tofu) shine!
Scallops are a favorite at our house. You are lucky being in New England to find fresh seafood. It’s rare that we ever find scallops other than frozen here.
I know how lucky we are to live close enough to a coast to enjoy the ocean and get fresh seafood, and we do enjoy it often. Scallops freeze remarkably well, as do a few other fish. Just have to use them within three months of freezing, and look for selections that are shrink wrapped which makes a big difference in quality after the freeze. Did you know most of the tuna, for example, that is labeled sushi grade has been flash frozen at sea within hours of the catch? This is to ensure that any potential pathogens are killed, and if thawed right, the texture is still lovely.
Such a delicious combination! We love scallops, so we will be making this. Thanks!
Thank you! Enjoy these wonderful little treasures!
Oh I can taste them now. So sweet!
Great dish! Thanks for the inspiration!
Thanks Nancy! They are the sweetest of the sweet, and I look forward to their season every year.
Yum! Nothing like good scallops.
I agree! My favorite!
Delicious looking with ingredients of a romantic meal.
Indeed! Thank you!