It’s Peconic Bay scallop season again and North Fork Chef John Ross has five recipes he wants you to try.
They’ll be published in this week’s issue of The Suffolk Times, but in the spirit of the start of the season we figured we’d share them here first.
We’ve accompanied each of Chef Ross’ recipes with a photo from out on the water today. Check them out by clicking on the page links below.
1. Broiled Scallops with Linguine
Place 1 1/2 pounds of Peconic Bay scallops in a bowl. Add 1 tablespoon minced garlic, 2 tablespoons fresh thyme, the juice and zest of 1 lemon,1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 cup olive oil and 1/2 cup panko crumbs. Toss the scallops in this marinade and let them sit while you prepare the sauce and pasta.
Heat a large sauté pan and add 2 tablespoons olive oil. Add 1 chopped red onion and a tablespoon of minced garlic and cook at medium heat for 5 minutes. Quarter 1 pint of cherry tomatoes and add them to the pan. Continue cooking for another 5 minutes before adding 1/2 cup white wine. Let this reduce and the sauce thicken, then add 1/2 cup chopped fresh basil and remove from the heat.
Trim the ends off of 1 head of broccoli rabe, rinse and chop coarsely. Bring 3 quarts of water to boil in a large pot and add 1 pound of whole-wheat linguine. Cook until almost tender and add the chopped broccoli rabe to the pasta. Let it come back to a boil and drain.
Combine the sauce and the pasta/broccoli mixture and keep warm.
Line a sheet pan with foil and spray with no-stick. Spread out the marinated scallops on the sheet pan and place under the broiler for about 10 minutes or until just cooked and browning on the top. Divide the pasta between 4 bowls and place the scallops on top. Grate Parmesan cheese on top if desired.
2. Seafood Vol-au-Vent
Note: This recipe is best when using mussels and shrimp in addition to bay scallops because of the rich broth from steaming the mussels and shrimp.
Purchase 1 pound of Peconic Bay scallops, 1 pound of mussels, 1 pound of jumbo shrimp and a package of frozen puff pastry.
Begin by unwrapping the puff pastry and letting it thaw at room temperature for 30 minutes. Then unfold the cold puff pastry onto a floured surface. Using a 3-inch cookie cutter (or glass), cut out rounds from the entire package. You will get 18 rounds.
Place 8 rounds on a parchment-lined sheet pan. Cut a 2-inch circle out of the remaining 10 rounds and place the outer rings on a parchment-lined sheet pan. Knead together the scraps and 2-inch circles and roll them out on a floured surface. Make another 6 rings from these scraps so that you have a total of 8 full rounds and 16 rings.
Heat an oven to 375 degrees. Place an egg yolk in a bowl and stir in 1 tablespoon water. Brush the rounds with the egg wash, put the rings on top and brush them with egg wash before putting the second batch of rings on top of the first. Brush the tops with more egg wash and place the pastry in the oven. Bake for 25 minutes at 375 degrees, remove and cool on a rack.
Add 1/2 cup white wine to a large saucepan. Rinse the mussels and add them to the wine. Bring them to a boil, cover and cook until the mussels open, about 5 minutes. Remove the mussels with a slotted spoon and add the shrimp (in their shells) to the pan. Return the shrimp to a boil, cook for 3 minutes and remove.
Pour the broth into a 2-cup measure and let it settle. Remove the meats from the mussels and discard the shells. Peel and de-vein the shrimp.
Clean out the saucepan and place it back on the heat with 3 tablespoons butter. Add 2 finely chopped leeks (white part) and 2 minced cloves of garlic. Cook slowly for about 5 minutes and stir in 1/4 cup flour to make a roux. Whisk in the reserved mussel broth and 1 cup chicken stock. Let it come to a boil, reduce the heat and stir in 1 cup heavy cream.
Heat a large sauté pan and add 2 tablespoons butter. Add the fresh bay scallops and cook at high heat for about 3 minutes.
Remove the scallops and add them to the sauce along with the shrimp and mussels. Deglaze the scallop pan with a little wine and add the drippings to the sauce. Chop 1/4 cup of fresh dill and add it along with the zest and juice of 1 lemon.
Season with salt and pepper to taste.
Serve over the puff pastry shells.
3. Pan-Fried Scallops with Tartar Sauce
Begin by preparing a serious tartar sauce. Combine 1/2 cup mayonnaise with 2 tablespoons chopped sweet gherkins, 1 tablespoon white wine vinegar, 1 tablespoon chopped capers, 1 teaspoon grainy Dijon mustard, 2 tablespoons chopped pimento-stuffed olives, 1 tablespoon minced shallot, 2 tablespoons minced dill and the zest and juice of 1/2 lemon.
Set up a breading station with 1 cup flour, 1 cup buttermilk and 2 cups cracker meal. Place these in pie tins or shallow containers. Toss 1 pound of Peconic Bay scallops in the flour, then in the buttermilk and then in the cracker meal.
Heat a large sauté pan and add 1/4 cup canola oil. When the oil is hot, place the breaded scallops in the pan, but be careful not to crowd them. As they brown, loosen them with a thin spatula and turn them to brown on both sides. Cook quickly, about 4 minutes total. Remove to a paper towel-lined tray and serve with the tartar sauce and lemon wedges.
4. Bay Scallops Gratin
Begin by creating a base for the gratin with whole farro, mushrooms, shallots and hazelnuts. Cook 8 ounces farro in 3 cups boiling water until tender, about 25 minutes, and drain.
Trim and slice 1 package of cremini mushrooms and 1 package of shiitake mushrooms.
Heat a large sauté pan and add 3 tablespoons butter. Add 1/2 cup chopped shallots and the mushrooms. Cook at medium heat until the mushrooms give off their moisture, about 15 minutes. Stir in the cooked farro and 1/2 cup chopped hazelnuts.
Add 1/4 cup chopped parsley, 2 teaspoons coarse salt and 1 teaspoon pepper. Place this mixture in 4 to 6 ceramic ramekins or in 1 shallow casserole dish.
For the gratin, add to the food processor 4 tablespoons melted butter, 2 cloves minced garlic, 2 sliced shallots, 2 tablespoons parsley and the juice and zest of 1 lemon. Pulse this into a coarse mixture and add 1/2 cup panko crumbs.
While the machine is running, drizzle in 1/4 cup olive oil.
Divide 1 pound of Peconic Bay scallops between the ramekins or place them all on top of the farro in the casserole. Spread the gratin over the scallops and cook in a 450-degree oven for about 10 minutes or until the top begins to brown.
5. Bay Scallops Carpaccio
Remove the flesh from 1 ripe avocado and add it to a food processor along with the juice of 1 lime and 1/2 cup sour cream.
Season with a dash of salt and a few drops of Tabasco sauce. Place this sauce in the bottom of 4 shallow glass dishes.
Slice 1 cup of very fresh bay scallops into thin slices and place them on top of the avocado sauce. Sprinkle 2 tablespoons finely chopped scallion, 2 tablespoons chopped cilantro and the juice and zest of 1 lime over the scallops.
Garnish with red and yellow cherry tomato halves and a few drops of Tabasco sauce.