DAN'S PAPERS, November 28, 2008 Page 45 www.danshamptons.com
Simple Art of Cooking Silvia Lehrer
Dining and Nightlife
For the Holidays, Why Not About Scallops? 1 pound bay scallops 1/2 cup shucked oysters 1/3 cup fresh lime juice 1/4 cup fresh orange juice 1/2 cup thinly sliced scallions 2 cloves garlic, finely chopped Coarse (kosher) salt and freshly ground pepper to taste Grated rind of one lemon 1 small jalapeno, seeds removed and finely chopped To serve: Boston or red tipped lettuce, 2 ripe avocados Lemon juice and extra-virgin olive oil 1 red bell pepper, cored, seeded and cut into small dice
Susan Galardi
In The Young Man and the Sea (Artisan 2007) by David Pasternack and Ed Levine, Pasternack, executive chef of the seafood Mecca, Esca, in New York City, wrote, “When I’m starting with something as good as local bay scallops (which are as good as good gets), I feel it’s my job as a cook to stay out of the way and let the scallops speak for themselves. In other words, don’t mess with perfection.” I couldn’t agree more. These bite-sized, shellfish candies are currently at our seafood markets, thanks to a good season of spawning. According to Ed Warner, fifth generation bayman and Southampton Town trustee with years of exposure to our bays, the bay scallop spawned early this summer. Yet to get a good set, or immature scallop – also called bug scallop, (ugh!) – the markets patiently waited for this season’s official opening on the first Monday in November. When Warner anticipates being able to scallop through March, he considers this a good season. And a good season it is, even for the part-timers with commercial licenses who have the right to harvest bay scallops. With joy in their hearts, scalloping becomes a social thing, something to brag over a beer about. Do what you will with Thanksgiving leftovers. It’s time to lighten up and dine on Peconic Bay scallops, the jewels of our local bays.
1. Place scallops and oysters in a mixing bowl. Add all ingredients, except jalapeno, and stir to mix. Refrigerate, covered in a suitable container and marinate overnight. seconds, turning once. Add grated lemon rind and juice and stir through the scallops. Remove from heat, toss on parsley and serve at once. Serve with dressed leafy greens, if desired.
2. Before serving, drain the shellfish of excess liquid. Add chili pepper and stir to mix. Taste for salt and pepper and adjust seasoning as necessary.
CEVICHE OF BAY SCALLOPS AND OYSTERS Serve this classic ceviche over a bed of lettuce and avocado, and top with diced red bell pepper for presentation. Serves 8 as first course
3. Wash and spin dry lettuce leaves. Arrange 2-3 leaves on salad plates equally divided. Peel, pit and slice avocados; fan slices equally over the lettuce. Sprinkle lemon juice and olive oil over each salad, then scoop an equal serving of ceviche centered over each salad. Top with a sprinkle of red pepper dice and serve at room temperature.
3 Course Prix Fixe $2500
1. Keep scallops refrigerated until ready to use (should cook within a day of purchase) and remove side muscle from scallops if large. Have ingredients prepped and ready to go. 2. Melt butter in a 10–12-inch heavy skillet. When butter foam subsides and butter is starting to color, quickly add scallops in one layer and sauté for 40-45
Sun - Thurs - All Night
OPEN N ON N CHRISTMAS S EVE E DEC C 24TH H
Steak and Fries
PRIX FIXE $40
$1900 Sun - Thurs - All Night
N ON N CHRISTMAS S DAY Y DEC C 25TH H OPEN L DAY! ALL
Lobster Night $2100
NEW W YEAR'S S EVE E DEC C 31ST
Tuesday Only All Night
FIRST T SITTING G FROM 5 TO 7:30 : $40.00
Specials not available Holiday Weekends
SECOND D SITTING G FROM 8:30...:$90.00
bobby van’s
OPEN N ON N JANUA RY Y 1ST T ALL L DAY!
1194475
1 pound fresh bay scallops 2 tablespoons unsalted butter Coarse (kosher) salt and freshly ground pepper Grated lemon rind and 2 tablespoons lemon juice 1-2 tablespoons coarsely chopped flat-leaf Italian parsley Leafy greens, washed and spin-dried, and dressed with vinegar and oil, optional
OPEN 7 DAYS
main n street,, bridgehampton
RESERVATIONS: 631.537.5110 2468 MAIN STREET . BRIDGEHAMPTON, NY 11932
pierresbridgehampton.com
1147330
PECONIC BAY SCALLOP SAUTE Peconic Bay scallops caught off the East End of Long Island are smaller than sea scallops and absolutely wonderfully sweet. Serves 4
631-537-0590 great t food d in n a comfortablee setting