Nantucket & Cape Cod Bay Scallops
Bay scallops are a regional seafood that native Cape Codders treasure. Most bay scallops never leave New England. Cooking bay scallops can be a treat all to itself, as bay scallops are excellent for frying, sautÃ©ing, baking, or broiling.
Nantucket bay scallops are harvested by commercial fishermen in small boats from the shores and bays of Cape Cod and Nantucket Island. The bay scallops are then shucked and rushed to processing plants, where they are packed in one-pound bags.
Cape Cod & Nantucket Bay scallops are smaller than sea scallops (60-100 per lb or 60-100 count), and have a sweet, mild taste. You can enjoy succulent bay scallops while they are in season from November 1st until March 31st, weather permitting. During extreme cold or wind, fishermen are unable to harvest top-quality bay scallops. If it is too windy it makes it very hard to harvest the scallops from a small boat. If it is too cold, fisherman are unable to harvest shellfish because as soon as they are removed from the water (which is warmer than the air), the shellfish can freeze and die right in the shell.
Fresh bay scallops can be stored in your refrigerator safely for up to three days and can be frozen for up to four months provided they are kept at a temperature well below zero.
There are several recipes available for cooking bay scallops. Fresh bay scallops can be sautÃ©ed, baked, broiled, or fried. Wait until your pan is hot so that when the scallops are added, they will sizzle. When sautÃ©ing or frying scallops, remember that they will cook quickly, and should always be rinsed and patted dry before putting them in a hot pan. Scallops, both the bay and sea varieties, are also very good eaten raw—right as they are shucked out of the shell.
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