Pan seared scallops over greens with ginger citrus dressing

 

  • ¼ cup coconut aminos (may substitute soy sauce)
  • 1-2 tablespoons rice vinegar
  • 2-3 tablespoons fresh lime juice
  • 1-2 teaspoons sesame oil (depends on how much you like sesame)
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 scallions, sliced (white and green parts)
  • 1 tablespoon coconut oil or butter
  • 1 tablespoon olive oil
  • 1 lb. Downeast Dayboat scallops
  • salad greens (spinach, arugula, lettuces)

Combine first six ingredients in a jar and shake well.  Let sit at room temperature for at least an hour.

Melt oil (or oil and butter) in a heavy skillet.  Pan sear scallops for around 2 minutes on the first side, then flip them over.  Sear the second side for one minute, then the reserved sauce.  Let the sauce reduce as the scallops cook to desired doneness.

Place scallops on greens and pour sauce over all.

 

Maine scallops with creamy polenta and mushrooms

Scallops with creamy oven-baked polenta and mushrooms
This combination of creamy (and incredibly easy) polenta with rich, salty scallops is absolutely magical. When I made this the first time, I topped with a tangy mushroom sauce, but I encourage you to experiment – top with a cream sauce or with crispy bacon pieces and bacon fat, a simple tomato sauce, or anything else your little heart desires. The winning element is the combination of the scallops and the polenta.

One pound Downeast Dayboat scallops
1-2 tablespoons olive oil, butter or coconut oil for searing
Creamy oven-baked polenta
Mushroom sauce

Order of operations: start the polenta, cook the scallops 10 minutes after you put the polenta in the oven, set scallops aside and tent with foil to keep warm, make mushroom sauce (in the pan you cooked the scallops in). When polenta is ready, put scallops back in mushroom sauce, heat through and pour over polenta.

Pan-sear the scallops
Remove the sweetmeat (the small “toenail” attached to most scallops) and discard or save for making stock. Pat scallops dry with kitchen towel or paper towel. Heat a heavy-bottomed skillet over medium-high heat. When pan is hot, add oil or butter, swirling to coat the pan. Place scallops in pan, working in batches if necessary so there is at least ½ inch space between each scallop and its neighbor.

Mushroom sauce
2 tablespoons butter, coconut oil or olive oil
12-16 ounces sliced mushrooms of any sort*
One half of a small onion, finely chopped
1 clove garlic
a splash of white wine
12 ounces (give or take) chicken or vegetable stock
freshly grated nutmeg
salt and pepper to taste
1 to 2 teaspoons cornstarch
lemon wedges, if desired for garnish

Melt butter or oil in the (previously used) pan over medium high heat. Add mushrooms and onion and sauté for 10 minutes or until mushrooms have started to brown and onions are translucent, stirring as needed. Add more oil or butter if needed to prevent burning. Add garlic and cook 2 more minutes, stirring to keep garlic from burning. Deglaze with a splash of white wine, stirring well to incorporate any browned bits into the sauce. Increase heat to high and add stock. Cook until it has reduced by about half. Season with nutmeg, salt and pepper. Add scallops. If you like thin sauce you can use it just like this, but I thickened by making a paste with one and a half teaspoons cornstarch and a little water and mixing it into the sauce, then cooking until the consistency was to my liking. Garnish with lemon wedges.

*I used a mix of shitake, oyster and crimini but plain white buttons would be just fine.

Creamy oven-baked polenta
1 tbs olive oil or butter for greasing the pan
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
3/4 cup finely chopped onion
2 cloves garlic, finely minced
1 quart chicken stock, augmented with 2 teaspoons chicken-flavored Better than Bouillon*
1 cup coarse ground cornmeal
a few grinds of black pepper
a pinch of freshly grated nutmeg (optional)
2-3 ounces cheddar cheese (may substitute Parmesan)

*Note: I use homemade chicken stock augmented with 2 teaspoons chicken flavored “Better than Bouillon” to amp up the flavor. If you don’t want to use bouillon paste, be sure to increase salt to 1 full teaspoon, and if you must use bouillon cubes (I really recommend you don’t), then you may want to skip the salt entirely.

Preheat oven to 350 degrees F.

Grease a medium casserole dish (you can use a cake pan if you prefer) with olive oil or butter. Set aside.

Heat the 2 tablespoons olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and salt and cook until the onions start to become translucent, approximately 5 to 6 minutes. Reduce the heat to low, add the garlic, and sauté for a minute or two, stirring constantly so the garlic doesn’t burn.

Turn the heat to high, add the chicken stock and bring to a boil. Once boiling, gradually add the cornmeal, whisking continuously. Turn heat to low and cook one minute, still whisking continuously. Pour the polenta into the greased pan or dish, cover with aluminum foil or a tight-fitting lid and place in the oven.

Cook for 35 to 40 minutes, stirring every 10 minutes or so to prevent lumps. Once the mixture is creamy, remove from the oven and stir in the pepper, nutmeg and more salt if needed (you’ll have to taste it to see). Mix in the cheddar cheese. If you want you can also add 2 to 3 tablespoons of butter, but I don’t think that’s necessary.

Lemony Maine scallop pasta

One pound Downeast Dayboat Scallops
6 garlic cloves, minced, grated or pressed
2 lemons, zested and juiced, divided
5 – 6 tablespoons olive oil
1 tsp red pepper flakes
sea salt or kosher salt and freshly ground black pepper to taste (healthy pinch to 1/4 tsp)
one half of a small onion, sliced
1/2 to 2/3 cup white wine
one pound thin linguini
1/4  to 1/2 cup chopped fresh parsley leaves
optional garnish:
2 tbs butter
grated parmesan

Remove the “sweetmeats” (small, slightly tougher muscle on the side of the scallop) from scallops and set aside.

In a bowl combine scallops with garlic, zest of 1 lemon and juice of 1 lemon, olive oil, red pepper flakes, and salt and pepper to taste.

Meanwhile make a quick sweetmeat stock: Place sweetmeats and onion in a small pot. Cover with water and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard sweetmeats (or give to your cat) and onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Drain and set aside.

Heat a skillet over high heat. If you have a very large pan you can cook all the scallops at once, but most will need to cook in two batches. DO NOT CROWD THE PAN: there should be ample room around each scallop so it sears rather than steaming.  Remove scallops from marinade, reserving marinade.  Add scallops to the skillet and sear until they start to caramelize, 2 minutes or so per side depending on size. If cooking in batches remove scallops to a plate and tent with foil.  Cook second batch and add to plate with first batch.  Pour reserved marinade into pan and cook over medium heat for a few minutes, then add sweetmeat stock and wine. Continue to cook until sauce reduces by half. Add parsley, zest and juice of remaining lemon, stir to combine. Add butter if using. Adjust seasoning with salt and pepper, to taste. Add pasta, cook for several minutes to absorb sauce.  Finally, add scallops and toss to combine. Pour into a serving bowl and serve immediately, garnishing with parmesan if desired.

Adapted from a recipe for lemony shrimp scampi by Food Network’s Melissa D’Arabian.

Sautéed Maine scallops with lemon-mustard sauce

1 pound Downeast Dayboat scallops
salt and pepper
all purpose flour (or rice flour if keeping gluten-free)
1 tbs olive oil
2 tbs butter
2 tbs fresh lemon juice
2 tbs water
1 tsp Dijon mustard

Sprinkle scallops with salt and pepper and dust with flour. Heat oil in large skillet over high heat.  Add scallops and sauté until browned to your liking (1-2 minutes per side).  Remove skillet from heat.  Using tongs, transfer scallops to platter.  Add butter, lemon juice, water and mustard to skillet and scrape up browned bits.  Place skillet over medium-low heat.  Whisk until sauce simmers and thickens, about 2 minutes.  Season sauce with salt and pepper and spoon over scallops.

Makes 4 servings. From Bon Appétit November 1999

Maine Scallops with Beurre Rouge

One pound Downeast Dayboat scallops
3/4 cup red wine vinegar
3/4 cup dry red wine
1/2 cup minced shallots
1 sprig fresh tarragon
1/2 tsp whole peppercorns (black or white)
1/2 cup plus 2 teaspoons butter

Combine vinegar, wine, shallots, tarragon sprigs and peppercorns in small heavy saucepan.  Boil until mixture is reduced to 1/2 cup, about 20 minutes.  Strain into bowl, pressing on solids to extract liquids. Return liquids to saucepan (discard solids).  Bring liquid to simmer over medium-low heat.  Whisk in 1/2 cup butter one tablespoon at a time, allowing each piece to melt before adding the next.  Do not boil.  Season sauce to taste with salt and pepper.  Remove from heat but cover to keep warm.

Melt 2 teaspoons butter in large skillet over high heat.  Add scallops and cook until barely opaque, about 1-2 minutes per side.  Spoon sauce onto plates.  Arrange scallops atop scallops. Garnish with additional tarragon sprigs, if desired.

Makes 4 servings. From Bon Appétit January 2000

Creamy Maine scallops teriyaki

Downeast Dayboat scallops
Coconut oil, butter, or olive oil for searing
Kewpie mayonnaise*
Coconut Secrets Teriyaki sauce*
Crispy fried shallots or onions

Melt oil in heavy bottomed skillet over medium high or high heat.  Pat scallops dry and pan sear scallops to preferred temperature.  Place in scallop shell, drizzle with Teriyaki sauce and Kewpie mayonnaise and sprinkle with crispy fried shallots.  This is a very simple recipe that is absolutely amazing.

*Kewpie mayonnaise is a Japanese mayo that’s super creamy and rich.  It does have MSG, so feel free to substitute regular mayonnaise if you must, but it won’t be quite the same.  You can buy it at most Asian food stores and the Asian food section of many supermarkets.  You can also buy crispy fried onions or shallots in big plastic containers at most Asian food stores, or you can make them yourself.  To do so, just heat your preferred oil or butter till very hot and cook thinly sliced shallots ’til crispy.  Coconut Secrets Teriyaki sauce is AMAZING.  The fact that it’s also supposedly good for you just puts it right over the top.  I buy it at my local health food store but you can also buy it online.  You could probably use regular teriyaki sauce, but I encourage you to buy some of this stuff.  It’s absolutely amazing.

Honey buttered Maine scallop casserole

We serve a version of this at the restaurant I work at (J’s Oyster), and it’s a big hit.

1 lb scallops
7 tbs butter, divided into 2 tbs and 4 tbs and 1 tbs portions
splash of white wine
2-3 tbs honey (you can also use maple syrup)
salt and white pepper to taste
1/4 – 1/2 cup Ritz cracker crumbs

Melt 2 tbs butter in a heavy skillet.  Add scallops and sear on both sides.  Add splash of wine and scrape bottom of pan to get up all the tasty bits.  Add 4 tbs butter and honey or maple syrup.  Season to taste with salt and white pepper.  Pour into buttered casserole dish.

Meanwhile, melt remaining 1 tbs butter and toss with crumbs.  Spread crumbs over casserole dish (amount you use depends on how much crumb topping you want).

Bake at 400 degrees until scallops are cooked to your liking and crumbs begin to brown.

Scalloped Maine scallops

As a kid, it was always a great night when my mother made scalloped scallops.  This recipe came from a 1965 version of the Fanny Farmer Cookbook, but was shockingly removed from subsequent versions:

1 lb scallops
3 tbs butter
3 tbs flour
1 cup cream
3/4 cup milk
salt and pepper
1/2 cup bread crumbs or cracker crumbs tossed with 2 tbs butter

Cut scallops in half if they are larger than 20-count.  Melt butter in a saucepan and add the scallops.  You don’t need to brown them – just start the cooking process.  Stir in flour and mix well.  Add cream and milk a little at a time, then cook until slightly thickened.  Season to taste with salt and pepper.

Put in a buttered casserole dish and top with crumbs.  Bake at 400% until the crumbs are browned.