I was talking to Brian Galvin on the phone the other day, and he was telling me he’s so excited that Nantucket Bay Scallops are in season again. He’s right: they are just a jewel of a fish, so sweet, with a velvety texture.
“I love them — they’re delicious” he told me. “I eat them raw. They’re so sweet… they’re like candy.”
Brian will be preparing them as specials three different ways (but not on the same night) throughout the season, which can go until March, depending on the weather.
So if you head to Ocean House, you might find them simply sauteed wiht pine nuts, pancetta, extra virgin olive oil, lemon and fresh sage; or in a ceviche with lime juice, coconut milk, cilantro, red onion and jalapeno; or sauteed with butter and served over an autumn salad with julienned apple, shaved fennel, baby greens and walnuts with an apple cider vinaigrette.
(The apples and the cider, by the way, will come from Thompson’s Cider Mill, which Brian recently visited after learning that owners Geoff Thompson and Liz Bracken-Thomspon are customers at Ocean House!)
So head over to Ocean House to try one of these — and if you have your heart set on one particular special, call first to see if Brian is offering it that evening.