|The American Hotel. |
A must stop in Sag Harbor whether for
Bay Scallops or not
I can’t tell you how proud I am of this recipe. It is really one time when I can genuinely claim authorship of a dish. I’d tried a recipe for something similar several weeks ago. It was a way of using the absolutely delectable tiny scallops that are native to the waters around the Hamptons on Long Island and even more renowned when they hail from Nantucket. These wonderfully sweet morsels are in season and we look forward to every delicious bite. But what a disappointed the recipe was! The topping was made with those breadcrumbs that likely live in most pantries for years. The scallops were drowning in them and bland as all get out. Disappointing is an understatement. Especially after having had the most tender, deliciously flavored Peconic Bay Scallops at a holiday dinner at Sag Harbor’s wonderful American Hotel. I vowed to make them again and started working on ways to create this dish.