We’re so excited for our first Spring Collection print drop, Nantucket! This little island off Cape Cod is known for their foggy shores & fresh local seafood, so we chose a Baked Scallop recipe from restaurateur and seafood extraordinaire Kathy Sidell. We hope you enjoy serving up this east-coast inspired dish at your next dinner party.
Baked Scallops with Mornay Sauce
Makes 8 servings
For the Mornay sauce:
- 2 sticks butter
- 1 c. flour
- 1 qt. milk
- 2 c. cheddar cheese, grated
- Salt & pepper
- Heat butter on low heat.
- Add flour to make roux.
- Whisk in milk, stirring until thickened.
- Add cheese.
- Season with salt and pepper.
- ½ c. bacon, diced
- ½ c. shallots, diced
- 16 whole sea scallops (Nantucket Bays preferred, when in season)
- 1 tbsp. oil
- 1 tbsp. butter
- ¼ bunch Italian flat-leaf parsley, chopped
- 8 tbsp. finished Mornay sauce
- Sliced scallions for garnish
- Render diced bacon until crispy (about five minutes), then add shallots & sweat until translucent. Set aside.
- Place scallops on a paper towel to dry and season them with salt & pepper.
- In a large sauté pan, heat oil until almost smoking.
- Place scallops in the pan. Sear until golden on one side.
- Flip scallops & baste with 1 tablespoon butter.
- Add the bacon-shallot mixture back to the pan.
- Finish with parsley.
- To plate, spoon Mornay sauce into shell and place two scallops over sauce.
- Put the shells under broiler until scallops are browned.
- Finish with bacon-and-shallot mixture from pan & garnish with scallions.
Our mouths are watering already! Want more than a taste of New England? Check out our #EscapeMore: Nantucket, MA Travel Guide for your next getaway.
Explore all of our Nantucket styles and learn more about this spring print drop in our Behind the Design: Nantucket Print blog. These classic gingham & striped designs with a bright coral twist will be a staple in your closet. You’ll be ready for every seaside adventure in these sun safe silhouettes.