If you aren’t currently thrashing through the brush of a remote wilderness surviving off of wild nuts, wearing a skunk pelt hat and living in a lean-to without access to the modern conduits of communication, then you have probably heard that bay scallop season is upon us in the Northeast.
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| You can stop eating leftover zebra now, the bays are back! |
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| Get some Nantucket Bays and lay off the buffalo hearts, you bloody weirdo! |
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| What the hell even is that? Disgusting, just stop. |
There is so much info zooming around the web in regards to bay scallops, I really don't want to bore you with redundancy. Check out this little doober on Peconic Bays from Edible East End. For the islander in you, here is another nugget you might like on Nantucket Bays from New York Magazine.
SPOILER ALERT...
The most memorable tidbits from these articles are the following:
1) Baby bay scallops are called "bugs." AWWWWW, CUTIES.
2) Bay scallop abundance is kinda hard to predict this early in the season.
3) Bay scallops do not need much seasoning or accoutrement to taste delish, but you already know that.
Your preference towards Peconics or Nantuckets will surely depend on nothing more than where you hail from. Obviously my personal faves are of the illustrious Nantucket variety. You can tell a true Nantucket by tuning into its velvety essence. Nantuckets are usually smaller, sweeter and more expensive than their New Jerz cousins, LOL.
Truth be told, my mouth is now watering and I need a fix...
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| Let me hear you say WOOTY WOOT for Bays Scallops! |
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