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.
- 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
Clean Arugula and place on a platter.
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