Jewels for both the palate and year-round economies, bay scallops have become almost unique to Vineyard waters — Nantucket and Martha’s Vineyard are two of the last places with a thriving commercial season. For many an Island fishermen bay scalloping has become the backbone of the off-season economy, giving them the ability to make a solid day’s pay in the dead of winter.
They also keep Island chefs happy. Most agree the bay scallop’s flavor stands on its own.
The scallop meat is the adductor muscle of the shellfish and their sweetness is due to a reserve energy chemical called glycogen, which is made up of a string of simple sugars.
To bring out the sweetness Mr. deForest prefers to pan sear his bay scallops. Earlier this week he demonstrated his technique, beginning by pouring in enough canola oil to fully cover the pan, heating it for several minutes, then tossing in a handful of scallops.
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