10 scalloped nantucket Recipes

a how -to -tip from neil patrick hudson former chef at the nantucket hotel, canola oil, butter, bay scallops, patted dry, garlic clove, slivered, lemon juice, white wine (not cooking wine), salt, coarsely ground black pepper, chopped fresh parsley

butter, bay leaves, bay scallops, kosher salt, fresh lemon juice, panko (japanese breadcrumbs), grated lemon rind, chopped fresh chives (optional)

nantucket bay scallops, roughly diced, minced garlic, minced ginger, lemon zest, tequila, hot pepper sauce, honey, red bell pepper, minced, serrano chile, minced, fresh lime juice, extra-virgin olive oil, roughly chopped mint, roughly chopped cilantro, salt and pepper, scallop shells, seaweed, lime wedges, sea salt

nantucket bay scallops, lemon, juiced, coarse sea salt, turns fresh black pepper, extra-virgin olive oil , from ocane, preferably, fresh cleaned chervil

thick-cut bacon, chopped, onions, chopped, dried thyme, bottled clam juice, dry white wine, white-skinned potatoes, peeled , cut into 1/2-inch pieces, whipping cream, butter, bay scallops, paprika

ruby port (500 ml), superfine granulated sugar, whole black peppercorns, fresh mint leaves , torn into bits, crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds, bay scallops (preferably nantucket; 1/3 lb), tough muscle from side of each discarded if attached, extra-virgin olive oil, unsalted butter, special equipment : wooden picks

bay scallops, washed, drained and dried, flour , to dredge, fat-free half-and-half, butter, salt, pepper

minced clams with juice, cracker crumb, milk (or half-and-half), melted butter, pepper, egg, beaten