Lightly Marinated Bay Scallops

Total Time:1 hour
Ingredients

1½ pounds bay scallops
Juice from 2 limes
2 tablespoons extra-virgin olive oil
½ teaspoon cracked black pepper
¼ cup minced red onion
¼ teaspoon minced jalapeño pepper (optional)

Directions

Combine all the ingredients in a bowl and allow to stand, covered and refrigerated, for about an hour. Serve cold. “These go great with a cold Offshore Ale,” Caldwell says.

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American Season Seared Day Boat Scallops with Butternut Squash Puree, Bacon Cider Vinaigrette & Pickled Apples

Executive Chef Michael LaScola, 80 Centre Street, Nantucket, MA 508-228-7111 www.amercianseasons.com

Ingredients

8 oz. Bay Scallops

Puree:

1 large organic Butternut squash, peeled and ½ inch dice
1 garlic clove, minced
1 teaspoon of local organic honey
1 medium onion, finely diced
½ cup heavy cream
3 cups water
1 teaspoon salt & pepper mix

Place all ingredients in pot and simmer until tender. Puree until smooth.

Pickled Apples

1 local apple, julienned
2…

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Meyer Lemon Dill Sauce

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club
Ingredients

½ cup white wine
¼ of a shallot, minced
1 bay leaf
10 black peppercorns, cracked
3 ounces heavy cream
1 stick butter, chilled and diced
juice of one Meyer lemon
1 tablespoon dill, chopped
salt as needed

Directions

Combine wine, shallot, bay leaf and peppercorns in a heavy gauge non-reactive pan and reduce…

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Summer Berry Crème Brulee

Recipe is from Harvesting Nantucket, The Taste of Bartlett’s Ocean View Farm.
Ingredients

1 quart heavy cream
10 large egg yolks
½ cup sugar
pinch of salt
2 vanilla beans, sliced lengthwise and scraped
1 cup strawberries
1 cup raspberries
1 cup blackberries
extra sugar for topping

Directions

Preheat oven to 350℉.
Combine sugar and yolks, mixing well. Scrape interior of vanilla beans into the mixture. (For a more intense flavor, scrape the…

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Squash Rolls

Cottage Street Bakery 5 Cottage Street, Orleans www.cottagestreetbakery.com

Ingredients

2 tablespoons active, dry yeast
1 ¼ cups milk
½ cup sugar
2 tablespoons salt
2 eggs
1 cup cooked squash
3 cups all-purpose flour
½ cup butter, melted and cooled, or ½ cup vegetable oil
3 to 4 cups all-purpose flour

Directions

Heat milk to lukewarm, add yeast and stir until dissolved.
Add sugar, salt, eggs and squash to yeast mixture.
Stir in 3…

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Fingerling Potato Salad

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club.
Ingredients

1 ½ pounds fingerling potatoes (washed and cooked until tender and warm)
½ cup mayonnaise
1 tablespoon grain mustard
1 tablespoon red wine vinegar
1 teaspoon sugar
¼ cup celery, washed and diced
1 tablespoon red onion, diced
1 teaspoon garlic, minced
1 tablespoon fresh dill, chopped
salt and pepper as needed

Directions

To cook potatoes, start…

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Taylor Bay Scallops with Wine

This recipe is from Scallops, A New England Coastal Cookbook. The recipe uses Taylor Bay scallops which are raised by Rod Taylor of Taylor Cultured Shellfish of Fairhaven, Massachusetts. He uses the whole scallops in the shell; the way most Europeans eat them. Rod Taylor says, “To me, the taste is between a shucked scallop and a…

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Quahog Chowder

Recipe courtesy of The Quarterdeck in Falmouth and The Chartroom in Cataumet.
Ingredients

1 gallon water
20 quahogs
4 russet potatoes, peeled and cubed
1 pound butter
2 onions, minced
2 cups flour
1 quart of half and half

Directions

In a pot, bring water to a boil.
Clean quahogs under cold water and add to boiling water.
Once quahogs have opened, remove from pot and allow quahogs to cool. Remove meat from…

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Simply Grilled Lobster with Champagne-Chive Yogurt Sauce, Crisp Ramps and Spring Peas

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club.
Ingredients

Lobster meat from 3 lobsters, de-shelled
2 ounces canola oil
salt and white pepper as needed
2 tablespoons softened butter
18 pieces of spring ramps or scallions (ramps are wild spring onions)
1 cup tempura batter
¾ cup fresh spring peas (cooked and tossed in butter with salt & pepper)
chives garnish

Directions

If…

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Crab Cakes

Recipe courtesy of Bill Atwood of The Red Pheasant Inn in Dennis.
Ingredients

1 pound fresh Jonah or lump crabmeat, picked clean
½ cup scallions, diced
1 teaspoon onion, minced
1 egg, beaten lightly
¼ cup mayonnaise
1 teaspoon dry mustard
¼ teaspoon cayenne
¼ cup flat leaf parsley, chopped
2 tablespoons Panko bread crumbs, plus more for coating crab cakes
salt and pepper to taste

Mustard-dill mayonnaise
 
Directions
 

Preheat oven to 375°F.
Combine all…

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