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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Shellabration Weekend 2014 and Peconic Bay Scallop Bake

December 2nd, 2014 · No Comments · Allergies, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Greenport, Long Island Wine, Low-Calorie, Lunch, North Fork, Nut allergy, nut-free, pescatarian, Scallops, Seafood, Side Dishes, Tips, Travels, Wine, Winter Recipes

From beach combing and boating to the bounty of it’s ecosystem, the Peconic Bay is a gift to the East End of Long Island. The fish and shellfish harvested from these waters have sustained multiple generations since the first settlers in 1640. Despite recent hardships, efforts to protect and redevelop the Peconic Bay ecosystem have paid off handsomely and the bay scallops are back.

Long Island Sound

The Annual Shellabration culinary walk is this weekend in Greenport, honoring this maritime and agricultural history. With local restaurants preparing small plates that showcase the bounty of our waters and teaming up with North Fork vineyards to pair wines, it promises to be a great event for those who come out and stay this weekend. We at Cuvee at The Greenporter Hotel will be participating in Shellabration weekend with our wine partner Raphael Vineyards. For more information on this wonderful annual event and to make your donation for your event bracelets, visit the official Shellabration website.

2013 Shellabration small plates at Cuvee.

2013 Shellabration small plates at Cuvee.



In the meantime, try a local favorite recipe for baked bay scallop gratin. Easy enough for a weeknight meal, but delicious and beautiful enough to serve with company as you await the Shellabration walk in Greenport.

See you this weekend for Shellabration 2014!

Serves 3-4.
Ingredients:
3 tbsp. butter
2 cloves garlic, finely minced
1 shallot, finely minced
1 tbsp. fresh lemon juice
1 tbsp. sambucca
1 oz. prosciutto, finely chopped
2 tbsp. parsley, chopped
Sea salt
Fresh ground black pepper
1/4 cup extra virgin olive oil
1/3 cup panko
1 to 1 1/2 lb. Peconic Bay Scallops
1/4 cup dry white wine

Preheat your oven to 425 degrees.

In the bowl of a stand mixer, cream together the butter, garlic, shallot, lemon juice, sambucca, prosciutto, parsley, salt, and pepper on low speed. (A large bowl and a hand mixer would work as well.) Keeping the speed low, slowly drizzle the olive oil into the mixture. Once combined, fold in the panko breadcrumbs with a spatula.

Divide up your scallops into oven-safe ramekins or dishes, and pour about 1 tablespoon of wine into the bottom of each. Spoon the panko mixture evenly on top of the scallops, and bake for 10-12 minutes, until the top is golden brown. For extra crisp, put under the broiler for no more than 2 minutes.

Serve immediately with a good French bread, lemon on the side, and a glass of crisp, bright white wine, such as Raphael Vineyards Chardeaux.

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