A Meal of Joyous Excess for the Holidays
*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 thats 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 islands forks. If Im cooking sea scallops, Ill 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 theyre 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 dont 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