A Meal of Joyous Excess for the Holidays

[elleng]

*Scallops are at the center of the meal. There is clarity in the water off Long Island this time of year, a crystalline purity to it that I think firms the flesh of the bivalves and makes them extra sweet. I think that’s true both of the paw-shaped sea scallops that sit on the ocean floor south of the island, and of the smaller, more delicate bay scallops that live in the shallow waters between the island’s forks. If I’m cooking sea scallops, I’ll sear them in a pan, get a good crust going on each one, then turn them once and serve them almost right away, so that you might think they’re barely done in the center. Bay scallops are smaller, more fragile. They want only warming in butter before going out on a plate: candy made of seafood.

But I don’t cook just scallops.'>>>

https://www.nytimes.com/2017/12/21/magazine/scallops-duck-hollandaise-joyous-excess-holidays.html?

Sautéed Scallops With Shredded Duck and Hollandaise Sauce

https://cooking.nytimes.com/recipes/1019117-sauteed-scallops-with-shredded-duck-and-hollandaise-sauce

[CentralMass]

1. Mmmm.