Neighbor News
Nantucket and Peconic Bay Scallops at the Grand Central Oyster Bar
Plainview's Sandy Ingber presents Nantucket and Peconic Bay Scallops, which are immediately available for lunch and dinner.
Two coveted “Fall Classics” that are considered among the finest in the world – the Nantucket Bay scallops harvested from Nantucket Sound and the Peconic Bay scallops from Long Island’s North Fork— have arrived at the historic Grand Central Oyster Bar & Restaurant, according to executive chef Sandy Ingber. The bay scallops will be on the lunch and dinner menu immediately.
Ingber, famously known as the ‘Bishop of Bivalves,” has the well-earned reputation for bringing in the first catch of the season for virtually every seafood variety – from Copper River Salmon to Dutch Herring – and now the delectable scallops, the sweet-tasting morsels known simply as “candy” to zealots, are front and center in the Ingber arsenal.
Sautéed Bay Scallops with Garlic Herb Butter is the daily preparation, and the entrée is priced at $34.95 (or market price).
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“Aficionados consider these favorites a National treasure,” Ingber says. “We hope to have them on the menu through the early spring, weather permitting.”
“Preparing bay scallops is a treat in itself,” added Ingber. “They are best fried or sautéed as not to overcook, and are a sweet as can be.”
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The Nantucket Bays are smaller than the usual sea scallops, thus giving them a mild taste that is unequalled. They caramelize beautifully and connoisseurs swear by them whether sautéed, grilled or served raw. These are among the finest treats the ocean can offer, and chef Ingber prepares them delectably.
Once-a-week special preparations will include the standard garlic herb butter, and a variety of specials such as beurre rouge with sweet pink peppercorns; fresh tarragon and tarragon beurre blanc; fines herbes beurre blanc; light basil and tomato sauce; port wine and dill cream sauce; and wild mushroom wine sauce.
The bay scallops are harvested by fisherman in small boats from the shores and bays, shucked immediately, and then rushed directly to the Oyster Bar.
Visit www.oysterbarny.com to check out the daily menu. Located “below sea level” at Grand Central Terminal, the Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212-490-6650.
