Peconic
Bay Scallops
Shuck fresh Peconic Bay Scallops.
Save 1/4 cup of the scallop liquor/juice.
In a fry pan on low heat, add stick of butter, 2 squeezed
lemons, a dash of white wine and 1/4 cup scallop liquor. Stir
while butter melts. Toss in fresh scallops and gently saute
for 5 minutes.
Serve with organic brown rice and the steamed green vegetable
of your choice-asparagus and string beans are our favorites.
*
ANEP and its associates are not responsible for any health
difficulties caused by recipes found on this website.
The
Peconic Bays lie on the tip of Long Island Sound and is made
up of a series of shallow, inter-connecting bays fed by groundwater,
creeks, and rivers. The Peconic Bays and their 340 miles of
coastline support a variety of marine life, birds, and wildlife,
and are also a vital economic, recreational, and scenic resource
for Long Island. The Peconic Bays were designated by The Nature
Conservancy as one of the "Last Great Places" in
the Western Hemisphere.
