We’ve always been drawn to the fresh, briny flavors of Nantucket’s coastline, and Scallops Nantucket stands out as a timeless seafood gem. This dish hails from the island’s rich fishing heritage, where plump scallops meet simple yet elegant seasonings for a taste of New England’s best.
It’s our favorite way to bring ocean-fresh vibes to the table, perfect for a quick dinner that impresses. We’re confident you’ll love how easy it is to whip up this recipe, making it ideal for home cooks eager to explore coastal cuisine.
Ingredients
As we dive into our Scallops Nantucket Recipe, let’s gather the fresh, high-quality ingredients that capture the essence of Nantucket’s coastal flavors. We’ll list them in the order they’re used, with specific prep notes to ensure your dish turns out perfectly.
- Scallops: 1 pound of fresh sea scallops, patted dry to remove excess moisture for a perfect sear.
- Unsalted Butter: 2 tablespoons, softened at room temperature for sautéing and adding rich flavor.
- Garlic: 3 cloves, minced finely to release their aromatic punch early in the cooking process.
- Fresh Lemon: 1 medium lemon, zested and juiced for brightness and acidity that balances the seafood.
- White Wine: ¼ cup of dry white wine, such as Sauvignon Blanc, to deglaze the pan and enhance the Nantucket-inspired notes.
- Fresh Herbs: 2 tablespoons of chopped parsley or thyme, picked fresh and roughly chopped for a vibrant, herbaceous finish.
- Salt and Pepper: ½ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper, adjusted to taste for seasoning throughout.
Tools and Equipment
To bring our Scallops Nantucket recipe to life with precision and ease, we rely on the right tools that complement the fresh ingredients we’ve outlined. Selecting quality equipment ensures even cooking and enhances the dish’s delicate flavors, allowing us to sear those succulent scallops to golden perfection while preserving their natural sweetness.
Here’s a curated list of essential tools and equipment, organized by their role in the preparation process:
- Large Skillet or Frying Pan: A 10- to 12-inch non-stick or stainless steel skillet is ideal for searing the scallops. We recommend one with a heavy bottom to distribute heat evenly and prevent sticking, ensuring a beautiful golden crust.
- Chef’s Knife: Use a sharp 8-inch chef’s knife for mincing garlic and chopping fresh herbs efficiently. A quality knife makes prep work quick and safe, minimizing any risk of injury.
- Cutting Board: Opt for a sturdy bamboo or plastic cutting board that’s at least 12×18 inches. This provides a stable surface for all your chopping and zesting tasks.
- Microplane Zester or Grater: Essential for zesting the lemon, a fine microplane zester captures the aromatic oils without the bitter pith, adding vibrant flavor to our dish.
- Measuring Cups and Spoons: Accurate measurements are key, so we suggest a set of stainless steel measuring cups and spoons to portion out ingredients like butter, wine, and herbs precisely.
- Tongs or Fish Spatula: A pair of heat-resistant tongs or a flexible fish spatula helps us flip and remove the scallops gently, maintaining their tender texture.
- Small Mixing Bowl: Use a 2- to 4-cup glass or stainless steel bowl for combining ingredients like minced garlic, lemon juice, and herbs before adding them to the pan.
By gathering these tools beforehand, we streamline the cooking process and focus on the sensory joys of creating this coastal favorite—think the sizzle of scallops hitting the hot pan and the fresh, zesty aromas filling your kitchen. Always prioritize safety and choose tools that suit your setup for the best results.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to create our Scallops Nantucket, ensuring a dish that highlights its coastal elegance and vibrant flavors.
Prep
Before we begin cooking, we prepare our ingredients to maximize their natural tastes and ensure even cooking. Start by patting the 1 pound of fresh sea scallops dry with paper towels to remove excess moisture—this step is crucial for achieving a perfect sear that enhances their delicate, sweet profile. Next, mince the 3 cloves of garlic finely using a sharp chef’s knife on a sturdy cutting board, aiming for pieces no larger than 1/8 inch for even distribution. Zest the 1 medium lemon with a microplane zester to yield about 1 teaspoon of zest, then juice the lemon to get 1 tablespoon of fresh juice, setting both aside in a small mixing bowl. Chop the 2 tablespoons of fresh herbs (like parsley or thyme) coarsely, and measure out the ¼ cup of dry white wine, 2 tablespoons of unsalted butter, along with salt and pepper to taste. By organizing these elements in the order we’ll use them, we streamline the process and focus on the sensory delight of this seaside-inspired recipe.
Cook
With our ingredients prepped, we move to cooking, where precise timing and heat control bring out the scallops’ tender texture and the aromatic blend of flavors. Heat a large skillet or frying pan over medium-high heat for about 2 minutes until it’s hot, then add the 2 tablespoons of unsalted butter and let it melt and foam—this signals it’s ready for searing. Place the 1 pound of fresh sea scallops in the pan, ensuring they’re not overcrowded, and sear for 1-2 minutes per side until they develop a golden-brown crust, flipping gently with tongs or a fish spatula for that irresistible caramelization. Once seared, reduce the heat to medium and add the minced 3 cloves of garlic, cooking for 30 seconds until fragrant to avoid burning. Pour in the ¼ cup of dry white wine and the lemon juice, stirring to deglaze the pan and create a light sauce, then incorporate the lemon zest and chopped herbs, seasoning with salt and pepper to taste. Simmer the mixture for 1-2 minutes, allowing the flavors to meld into a harmonious, briny symphony that evokes Nantucket’s shores.
Serve
To finish, we plate our Scallops Nantucket with flair, emphasizing presentation to elevate the meal’s appeal. Use tongs or a fish spatula to transfer the seared scallops to serving plates, spooning the garlicky wine sauce over them for a glossy finish that amplifies their succulent, ocean-fresh essence. Garnish with any remaining chopped herbs for a pop of color and aroma, and pair with simple sides like steamed greens or crusty bread to complement the dish’s light, elegant profile. This step ensures every bite delivers a vivid burst of citrus, herbs, and seafood perfection, making it an impressive centerpiece for any gathering.
Make-Ahead Instructions
To keep our Scallops Nantucket recipe fresh and flavorful, we recommend preparing certain elements in advance without compromising the dish’s delicate seafood essence. This approach allows us to streamline cooking on the day of serving, ensuring a quick sear for those tender scallops and a burst of citrusy, herbaceous notes.
Steps for Prepping in Advance
Follow these simple, step-by-step instructions to get ahead:
- Prep the Aromatics and Herbs: Two days ahead, mince the 3 cloves of garlic and chop the 2 tablespoons of fresh herbs (like parsley or thyme). Store them in an airtight container in the refrigerator to preserve their vibrant flavors and prevent oxidation.
- Zest and Juice the Lemon: Up to 24 hours in advance, zest and juice the 1 medium lemon. Combine the zest and juice in a small sealed jar or bowl, then refrigerate. This keeps the bright, tangy essence ready for the sauce, enhancing the scallops’ natural sweetness when combined later.
- Make the Sauce Base: One day ahead, melt 2 tablespoons of unsalted butter in a skillet over medium heat, then stir in the minced garlic, lemon zest, juice, and ¼ cup of dry white wine. Simmer for 2-3 minutes until slightly reduced, then cool and transfer to a sealed container. Refrigerate for up to 1 day—we find this method locks in the sauce’s rich, savory profile while saving time during the main cook.
Storage Tips and Guidelines
For optimal results, we advise adhering to these storage practices to maintain quality:
| Item Prepared | Storage Method | Maximum Time | Key Notes |
|---|---|---|---|
| Minced garlic and chopped herbs | Airtight container in refrigerator | 2 days | Keeps flavors fresh; avoid exposure to air to prevent browning. |
| Lemon zest and juice mixture | Sealed jar in refrigerator | 24 hours | Retains citrus brightness; stir before use to blend. |
| Sauce base | Airtight container in refrigerator | 1 day | Reheat gently to avoid separating; adds depth without overpowering the scallops’ texture. |
By prepping these components ahead, we ensure our Scallops Nantucket dish remains a confident, effortless showcase of coastal cuisine, ready for that perfect sear just before serving.
Conclusion
We’re thrilled you’ve explored this Scallops Nantucket recipe with us
It’s a simple way to bring coastal vibes into your kitchen
Try it for your next gathering and savor those fresh flavors
We’ll love hearing how it turns out in your home.
Frequently Asked Questions
What is Scallops Nantucket?
Scallops Nantucket is a simple, elegant seafood dish inspired by Nantucket’s coastal flavors and fishing heritage. It features fresh sea scallops seared to perfection, combined with garlic, lemon, herbs, and white wine for a quick, impressive dinner that captures the essence of coastal cuisine.
What ingredients are needed for Scallops Nantucket?
You’ll need 1 pound of fresh sea scallops, 2 tablespoons of unsalted butter, 3 cloves of minced garlic, zest and juice from 1 medium lemon, ¼ cup of dry white wine, 2 tablespoons of chopped fresh herbs like parsley or thyme, plus salt and pepper. Use high-quality, fresh ingredients for the best flavor.
What tools are required to make Scallops Nantucket?
Essential tools include a large skillet for searing, a sharp chef’s knife and cutting board for prep, a microplane zester for the lemon, measuring cups and spoons for accuracy, tongs or a fish spatula for handling scallops, and a small mixing bowl. These help ensure even cooking and streamline the process.
How do I prepare and cook Scallops Nantucket?
Start by drying the scallops and prepping ingredients like mincing garlic and zesting the lemon. Heat a skillet, sear the scallops for a golden crust, then add garlic, wine, lemon juice, zest, and herbs to make a light sauce. Serve garnished with herbs and pair with simple sides for a vibrant, flavorful meal.
Can I make Scallops Nantucket ahead of time?
Yes, you can prep ingredients in advance, such as mincing garlic, zesting and juicing the lemon, and making the sauce base. Store them in the fridge for up to 24 hours to keep flavors fresh. Sear the scallops just before serving to maintain their delicate texture and taste.
How should I store prepped ingredients for Scallops Nantucket?
Store prepped ingredients like minced garlic, herbs, and lemon zest in airtight containers in the refrigerator for up to 24 hours. Keep scallops dry and refrigerated separately to avoid moisture buildup. This preserves freshness and ensures the dish turns out perfect when you’re ready to cook.