Business & Tech

Thanksgiving Recipe: Scallops Can Come To the Table Too

Bay scallops are in season, so why not put them on your Thanksgiving table.

We've asked local chefs to submit their favorite recipes that are appropriate for the Thanksgiving table. Here's is Executive Joe Realmuto's recipe that's delicious enough to replace that turkey.

Peconic Bay Scallops w/ Butter & Lemon over Garden Arugula

-This recipe is for 4 people.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

  • 1 lb Peconic Bay Scallops
  • 1 tblsp Olive Oil
  • ¼ stick butter, unsalted
  • Juice of 2 lemons
  • 2 bunches Arugula
  • Salt & Pepper to taste
  • 1 cup croutons, crushed

Method:

Clean Arugula and place on a platter.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

Heat a thick bottom large sauté pan over high heat. 

Add oil and ½ the butter to pan and wait till starts to smoke.  It is very important that the pan is hot or the scallops will stick to the pan and not brown. 

Add scallops to the pan in an even layer and let sit for 1 minute.  Do not touch scallops till they start to brown.  Shake the pan to turn the scallops and brown on all sides.  This should be not more then 2 minutes, it is better for the scallops to be a bit under cooked.

Add lemon juice and rest of butter, salt & pepper and swirl pan to just melt butter.  Once you have this nice thick buttery lemon vinaigrette pour over the arugula and top with breadcrumbs.  Serve warm. 

We also make this same dish with the addition of spaghetti.  It is made the same way but we add the arugula to the pan to slightly wilt and toss with pasta.  This is also a big hit!!

-- Chef Joe Realmuto


Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

We’ve removed the ability to reply as we work to make improvements. Learn more here