I'd like to tell you about our bounty of beautiful, wild, local POND SCALLOPS from Cape Cod estuaries.
Much smaller than their counterparts from the sea, Pond or Bay Scallops have a sweet, mild taste that many say is the best in the world. They're hard to find and there are a lot of fishing restrictions—so they're a little pricey, but once you try them, you'll know why!
Never confuse these with the imported bay scallops found in supermarkets—these are in a different class altogether. These scallops are harvested from the estuaries of Cape Cod between November and March, by fishermen in small boats using hand dredges.
They are also one of the safest seafoods to eat raw, because the part of the scallop that we eat is highly guarded from contamination. They also caramelize beautifully when put to heat—but take extra care to not overcook them!
Try this simple but delicious method for searing pond or bay scallops.
1½ lbs Nantucket Bay scallops
2 Tbsp olive oil