Buoy One, Riverhead
On the menu: Fried or sautéed bay scallops
Peconic Bay scallops are so “delicately sweet” on their own, said chef Dave Girard, that when it comes to cooking them, he likes to keep things simple.
“Broiled in fresh lemon [juice] and white wine with a dash of paprika, this clean recipe brings out their natural flavors without overpowering them,” he said.
Caci North Fork, Southold
On the menu: Peconic Bay scallops with Umbrian black summer truffles and white bean purée
“I created the whole dish around the bay scallops, which have such a distinct flavor,” said executive chef Marco Pellegrini, who called the dish a “harmonious pairing” of the North Fork and his native Italy. “I added fresh Umbrian black summer truffles, an exceptional and unique ingredient. I then paired that with a cannellini bean purée, which is currently fresh and in season in Italy. The white bean purée rounds the dish and gives it the warmth that we love to have in the fall.”
Noah’s, Greenport
On the menu: Local seafood jambalaya with Peconic Bay scallops, shrimp, squid, clams, mussels, local fish, andouille and basmati rice
“We like the bay scallops in this dish because they lend a natural sweetness to an otherwise savory and slightly spicy dish,” said owner and executive chef Noah Schwartz. “We also like to keep the texture in them soft by adding them later in the cooking process. This complements the other seafood in the dish very well.”
Top photo: Peconic Bay scallops with Umbrian black summer truffles and white bean puree at Caci North Fork in Southold. (Credit: Caci, courtesy photo)
