SERVES 6 TO 8
Nantucket bay scallops are the best scallops in the world. Period. I first had them years ago at the Links Club in New York City and instantly fell in love with them. I thought at the time that the club must have had some incredible recipe. Then I discovered that the scallops are naturally so sweet and tasty that you just sauté them in butter. They are only available from November 1 until the end of March, and wherever you live you can order online and have them shipped fresh, packed in dry ice. I have an annual Nantucket bay scallop dinner at my house with friends every year. It’s one of my favorite events.
3 pounds fresh, refrigerated Nantucket Bay Scallops
1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
Freshly ground black pepper
2 lemons, cut into wedges
Pat the scallops dry with paper towels. In a large sauté pan over high heat, warm the olive oil and then melt the butter in the oil. Working in batches to avoid overcrowding the pan, brown the scallops undisturbed on one side for about 1½ minutes; then, with tongs, turn them over with and brown the other side for about another 1½ minutes. Season with salt and pepper and serve immediately with lemon wedges.