There are many varieties of scallops but none as sought-after around the world as Nantucket bay scallops. Although they’re sold as a high-priced delicacy in gourmet markets from New York to San Francisco, there is, needless to say, no better place to enjoy them than on Nantucket—and there is no better place to have them than at CRU Oyster Bar Nantucket.
The commercial season for harvesting Nantucket bay scallops begins the first day of November and runs through the end of March. The month of October is reserved for Nantucket’s longstanding tradition of non-commercial harvesting of bay scallops—called “family scalloping.” Even though family scalloping is considered recreational, a license is required and there is a catch limit.
An integral part of Nantucket’s heritage, the commercial bay scallop fishery has provided an important livelihood for generations of islanders. And it appears that tradition will continue: shellfish biologists’ research shows that the waters off Nantucket support a viable bay scallop population. The limited season for harvesting them and the strict regulations on catch volume, shell size, and how they are gathered means the Nantucket habitat can continue to support the world’s oldest continually sustained wild bay scallop fishery.
For fans of CRU’s cuisine, that’s good news, indeed.
Since the delicate yet rich flavor of a Nantucket bay scallop is best enjoyed without a lot of fuss, this chapter gives you just two recipes—an exquisite way to serve them raw and a pasta dish where the scallops are sautéed and enhanced with a champagne butter sauce. Enjoy!
