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 soft-shelled clam.” This is his favorite scallop recipe.
- 2 tablespoons olive oil and/or butter
- 1 garlic clove, chopped
- 12 to 24 Taylor Bay scallops in shell, scrubbed
- 1 teaspoon dried parsley
- 1⁄4 teaspoon black pepper
- Splash white wine or Vermouth
- Lemons (optional)
- Crusty bread (optional)
- 12 cherry tomatoes, halved
- 2 garlic cloves, chopped
- 4 tablespoons basil, chopped
- Olive oil
- Put olive oil and/or butter in a sauté pan on medium-high heat and add one clove of garlic for 30 seconds. Add 12 to 24 Taylor Bay scallops, cover pan, and cook on medium-high heat with parsley and pepper for three minutes. Add a splash of white wine, cover, and heat for an additional two minutes or until the scallops open.
- To serve, use bowls and distribute the Taylor Bay scallops and sauce from sauté pan into each bowl.
- To eat, simply put a fork into the adductor muscle, pull out the entire scallop, swirl in the sauce, and eat. You may want to serve a crusty bread to dip into the sauce.
Oven Broiled Method:
- To prepare, place scallops, tomatoes, and garlic in roasting pan. Drizzle with olive oil and basil.
- Broil 7 to 10 minutes.
- Serve as above.