Who could say no to fresh, sweet bay scallops served on the half shell? Ones plucked from the clean clear waters of the Peconic Bay that very morning, proudly sold by the shy 10 year-old boy who'd dredged up his impressive haul from his father's boat? Not I!
In addition to a container of freshly shucked (but not rinsed! Rinsing removes the crucial pitch-perfect taste of freshness) I got a dozen or so unopened as well. Very easy to pop them open, they're nowhere near as tightly clamped shut as their bivalve brethren. I cut free the firm white muscles, cleaned out the rest of the stuff and then piled the scallops back into a half shell. Three fit snuggly and made each serving a little heartier than offering them solo. Added a few grains of Hawaiian black sea salt — sel de mer would be just fine, but when you have exotic salts in the larder it's times like these to break them out. The lightest touch of citrus brightens the flavor of shellfish so I took a sharp knife to a lime and extracted a few juicy shreds of pulp for each.
Served immediately, so there was no time for the lime to do that ceviche thing. Just moist, spritely bay scallops offering the gentlest bit of chew before downing them and then reaching for more.
Now that it's scallop season, this simple prepartion fires on all cylinders. Sweet, luscious, elegant, local, delicate, sophisticated, incredibly fresh and connected to nature. Another example of the total grooviness of the seafood scene out here. And there you have it: the S.D. recipe for Scallops on the Half Shell.
But worry not — next up is an extravaganza of dizzyingly delicious recipes… stay tuned!
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