Nantucket Scallops

Here’s a re-post of a previous entry, with some more tips included.  Nantucket scallops are in season now and are fabulous… we made them in class last night and everyone said they were the best they ever had.  Recipe follows.

Nantucket Scallops

Nantucket Scallops


  • 3/4 pound Nantucket scallops
  • 1 teaspoon flour
  • 1/4 teaspoon salt mixed with 1/16 teaspoon cayenne
  • 3 turns of the black pepper mill
  • 1 Tablespoon olive oil
  • 1/2 Tablespoon butter
  • 1 lime
  • opt. garnish fresh thyme and lime slices


  1. Tips for success - dry scallops, don't over crowd in pan, hot pan
  2. Wash the scallops by submerging, lifting then placing in strainer to drain for 2 minutes. Flip over the strainer onto a sheet of paper towel to dry. Place the scallops on a plate. Mix together flour, salt, cayenne and black pepper. Sprinkle mixture over the scallops and toss to coat. Heat a 10-inch iron skillet over high heat for 2 minutes or until you see a little smoke. Add the oil and then swirl it around to coat the skillet. Add half the scallops and level them with a spatula into a single layer. Add half the butter and saute over high heat for 2 minutes.
  3. Then shake the pan to turn the scallops. it's ok if they do not all turn over. Saute another 30 to 60 seconds. Turn off the heat. Using a slotted spoon remove the scallops from the pan and place them on a serving dish and garnish with half slices of lime alternating with sprigs of fresh thyme. Repeat procedure for remaining scallops, adding a dash more oil to the skillet if necessary.
  4. Squeeze a little lime juice over the scallops. Serve as an appetizer or as a main course. Only draw back is that they are 30 dollars a pound but if you serve them as an appetizer 1 pound is enough for 5 to 6 people. Enjoy!
  5. NB: sautéing the scallops in batches give you a superior result - more brown and crispy.

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