Sea scallops at American Seasons
Photo: courtesy of the restaurant
Though sea scallops are available year-round, summer is the perfect time for chefs to show them off in dishes that highlight their bright, briny flavor. “This time of year we see [sea scallops] mostly out of Nantucket
Lightship area, day boats out of Rhode Island, and also another area
that just opened that’s a day’s trip out of New Bedford,” says Kim
Marden, owner of Captain Marden’s Seafood as well as Captain’s Table in Wellesley.
At The Summer House on Nantucket, Marc Orfaly quickly sears small sea scallops and arranges them around carpaccio-thin orange slices topped with exotic Japanese greens, all dressed with a delicate rice wine vinaigrette ($18; 508-257-9976). Also on Nantucket, at American Seasons,
chef-owner Michael LaScola sears Maine day-boat sea scallops and
accompanies them with almond velouté and a rhubarb brown butter ($15;
508-228-7111). Over on Martha's Vineyard, Paul O’Connell of the recently opened Chilmark Tavern will soon be rolling out a dish of Menemsha scallops, dressed with a green garlic-citrus vinaigrette and served with red flannel potato cake ($34; 508-645-9400), while at newcomer Danny Quinn’s Pub, chef Misha Mariani arranges pan-seared scallops on pea puree with glazed baby turnips and crisp pancetta, finished with a mint basil foam ($23; 508-338-4760).
– Naomi Kooker