Hatch’s Sautéed Scallops | In Season

When summer produce feels like a distant memory, it’s time to relish the many gifts from the sea.

By Yankee Magazine

Dec 27 2019

Hatch’s Sautéed Scallops

Photo Credit : Liz Neily | Styled by Liz Neily

Here’s a true feat of optimism: Launch a magazine column that’s devoted to the best of seasonal New England eating … in the depths of winter.

The fields may be resting under a layer of frost, but there’s more local fare on offer than just turnips and greenhouse greens. At this time of year, I find happiness in the abundance of shellfish that’s being pulled from New England waters (one worrying exception: the ongoing closure of the Atlantic shrimp fishery, projected through at least next year). Oysters, mussels, scallops—all are abundant now, and all are delicious.

The following recipe is an old favorite that’s ripe for rediscovery. It came to us via Rob McClennan, the longtime owner of Hatch’s Fish Market in Wellfleet, Massachusetts, a seasonal shop that is beloved for its pristine seafood and some of the best smoked fish in New England.

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Rob bought the business from his boss and mentor Cliff Hatch (and later sold the business to his own protégé, Adrian Kmiec), and this recipe distills how Cliff liked to eat his scallops. You cook up some pasta, quickly brown the scallops, and make a simple sauté of onion, garlic, green bell peppers (remember those?), and white wine. The savory veggies make the scallops taste sweeter, and if you’ve forgotten the point of humble green peppers in a world of shishitos and mini-sweets, this will remind you.

Get the Recipe: Hatch’s Sautéed Scallops

Here’s a true feat of optimism: Launch a magazine column that’s devoted to the best of seasonal New England eating … in the depths of winter.

Yield:

4 to 6 servings

Ingredients

¾ pound angel hair pasta

1 ¾ pounds sea scallops

3 tablespoons olive oil

3 tablespoons salted butter

5 garlic cloves, crushed

1 small red onion, minced

1 small green bell pepper, finely chopped

½ teaspoon table salt, plus extra for pasta water

¼ teaspoon freshly ground black pepper

¼ teaspoon red chili flakes

¼ cup dry white wine

2 tablespoons fresh chopped herbs (e.g., basil, parsley, and dill)

Lemon wedges

Instructions

In a large pot with salted boiling water, cook the pasta according to package directions. Drain, reserving ¹⁄3 cup water, and set aside.

If using very thick scallops, slice each in half crosswise. Heat olive oil and butter in a large sauté pan over medium heat. Stir in garlic, red onion, green pepper, salt, black pepper, and chili flakes; cook until onion is translucent, about 6 minutes.

Using a slotted spoon, remove onion mixture from pan, leaving some of the butter and olive oil behind.

Turn heat up to medium-high and lay scallops in the pan in one layer with space between them (you may need to do two batches). Let scallops sear and caramelize, 4 to 6 minutes. They should have a nice brown crust when done. Using tongs, turn each scallop and cook 2 to 4 minutes more, depending on thickness. When done, scallops should be opaque throughout (cut to check). Remove from pan.

Pour wine into pan; while it sizzles, use a wooden spoon to scrape the browned bits from the bottom of the pan. Stir in fresh herbs and simmer just until wilted. Return scallops and onion mixture to pan and add pasta and reserved water; toss to combine. Garnish with lemon wedges and serve.

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