Every year Nantucket Bay Scallop season starts in October and it’s like Christmas come early. I was first introduced to these delicious little mollusks (about 1/3 the size of sea scallops) back in 2004 when I was living on Nantucket. For $25, residents of the island can pick up a permit, throw on some waders and grab as many scallops as their floating baskets can carry (babies must be thrown back). It’s hard work but fun and very rewarding! It also can be economical- in stores they can go for well over $20 per lb.

bay_scallop

Now I’m in Boston and not getting as many scalloping opportunities as I’d like but I’m lucky enough to live right near Mercado del Mare, a local fish store that gets bays in stock. When I found out they were in last week I rushed down and bought a pound, half to eat and half to freeze (they do freeze extremely well). I went home and made this recipe which I found on Mercado’s website:

Scallops in a Snap

My favorite scallop recipes are like this one- only a few fresh, quality ingredients since their so sweet and flavorful on their own you don’t need anything overshadowing them. Just sauteed in butter, they are perfect. Some people even choose to eat them raw! I’m also a fan of wrapping one in bacon, sticking a toothpick in it and popping it in the toaster for a few minutes. Ahhh…heaven on a plate.