I am so excited, today we received some Nantucket Bay scallops from http://www.inlandseafood.com/
These scallops are the sweetest and delicate scallops in the world. The scallops are smaller than your normal scallops and harvested off the coast of Massachusetts in the Nantucket sound. November 1st and runs until March 31st.
Servers and chef’s in the kitchen love having these scallops in the restaurant. I have tried different recipes for Nantucket bay scallops and I think there is only one way to serve them and that is tempura fried in a light batter and a dipping sauce of roasted jalapeno tartar.
2 jalapeno, roasted in the oven and then sliced in half and remove the seeds and chop fine.
2 shallots peeled and diced
2 tablespoons drained and chopped capers
1 bunch of green onion, sliced thin and chopped
1/8 teaspoon of cayenne pepper
1/8 teaspoon of white pepper
1/2 teaspoon of salt
1/2 lime, juice
2 teaspoons of Worcestershire sauce
2 cups of Hellman’s Mayonnaise
Chopped Shallots Chopped Capers
Roast jalapeno in oven, peel, remove seeds and chop fine.
Mix all ingredients together.
1 cup all purpose flour
1 cup cornstarch
1/2 tablespoon baking powder
1/2 Tablespoon baking soda
1 teaspoon salt
1/2 teaspoon white pepper
1 3/4 cup ice water
Place the flour and cornstarch in a mixing bowl along with the baking powder, baking soda, salt and pepper. Mix with a whip.
slowly add the chilled water with a whip until smooth.
Test the batter by dipping a couple of scallops in the batter and fry. the batter should be very thing and not doughy. If the batter is thick and more ice water until it reaches the proper constancy