Scallops can sometimes be a bit intimidating to the home cook. But the bottom line is they’re really easy to make and require very little effort, but a little bit of know-how. 

Our adventure begins in Montauk fishing with the guys at Montauk Shellfish, a fishery dedicated to sustainability and making sure that generations to come will be able to enjoy the fruits of the sea.  It was a life-changing experience to spend a day on the water dredging for Peconic Bay Scallops, perhaps the sweetest scallops I’ve ever tasted. 

But bay scallops are different than diver scallops, a larger variety loved by chefs.  So we stop by Dressler for a lesson with Polo Dobkin on how to pan roast the perfect scallop. Last but not least we whip up our catch of the day back home. 

Pan Seared Peconic Bay Scallops:

1/2 pound Peconic Bay Scallops 

olive or canola oil 

1 tbsp chives 

1-2 tbsp butter

1/2 a lemon 

Heat a cast iron skillet until very hot.  Add the oil, and then the scallops, being careful not to crowd the pan.  Allow them to sear on one side for a minute and then turn off the heat, flip them and add the butter and chives.  Baste until they’re done, about a minute more.  Give them a spritz of fresh lemon juice for a bright, crisp flavor. Enjoy! 

I love butter. I REALLY love butter. I love it melted, whipped, clarified, or cold.  But then a few years back when I came across Beurre Monté in Thomas Keller’s French Laundry Cookbook, I realized this was perhaps the perfect application of butter.  You see, Beurre Monté is melted butter that remains emulsified.  Once butter reaches about 160 degrees, it separates into the milk solids and the fat (that fat is how you get clarified butter).  But using this simple technique, you can melt the butter and keep it heated up to 190 degrees without that separation occurring, resulting in a silky-smooth butter sauce that’s both gorgeous and delicious.  What does Thomas Keller use Beurre Monté for? Poaching lobster of course. Ah the decadence.  I would expect nothing less.