The dish on Long Island's restaurant and food scene
Peconic Bay scallop season opens
Peconic Bay scallops, Long Island's own sweet, nutty, briny mollusks, are here. According to Ken Homan, owner of Braun Seafood in Cutchogue, "the season opened on Monday and we're starting to see the first harvests."
In the coming weeks, restaurants and fish markets all over Long Island will be offering this delicacy. If you’re heading east for this weekend’s Taste North Fork festival, you can get a jump start.
At 18 Bay (23 N. Ferry Rd., Shelter Island, 631-749-0053), Adam Kopels and Elizabeth Ronzetti are making a crudo with sliced scallops and pickled pumpkin with rice wine vinegar, coriander and juniper, among other aromatic seasonings.
At Main (300 Main St., Greenport, 631-477-6840), Greg Ling, who came on board as executive chef in October, is heading in an Asian direction with a Lao-style larb salad of scallops tossed with lime, fish sauce, bean sprouts, tomato, cucumber, chili peppers, Thai basil and cilantro. For the Taste North Fork street festival on Sunday, Ling and Main’s owner Keith Luce will be making Vietnamese banh mi sandwiches with Crescent duck pate and cold-smoked scallops with lots of pickled local vegetables.
Lucharito's (119 Main St., Greenport, 631-477-6666) is serving a “PB scallop taco.” The scallops are sauteed, then served on a tortilla (soft corn, hard corn or flour) with lettuce and corn-pepper salsa.
Braun Seafood (30840 Main Rd., Cutchogue, 631-734-6700) is selling Peconic Bay scallops; the price varies daily. You can also get home delivery through the Web-based farmers market Farm2KitchenLongIsland.com, where they are selling for $27.99 a pound.