Barnegat

SOFT-SHELLED CRABS MEUNIÈRE

PHOTO BY CHELSEA KYLE, FOOD STYLING BY RHODA BOONE

PHOTO BY CHELSEA KYLE, FOOD STYLING BY RHODA BOONE

SOFT-SHELLED CRABS MEUNIÈRE

Instructions

Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.

Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.

Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.

Season sauce with salt and pepper and drizzle over crabs.

Ingredients

1 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 small (4-inch-wide) live soft-shelled crabs, cleaned
1 cup all-purpose flour
4 tablespoons Clarified Butter
1 1/2 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

 

Pan-Seared Barnegat Sea Scallops with Herb Butter Sauce

Sea Scallops

PAN-SEARED BARNEGAT SEA SCALLOPS WITH HERB BUTTER SAUCE

Instructions
Pat scallops dry very well with paper towels.  Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1⁄2 Tbsp.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Ingredients
Scallops:
1 lb. dry large sea scallops
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Sauce:
3 Tbsp. unsalted butter, cut into six  pieces
2 Tbsp. finely diced shallot (1 medium shallot)
1⁄4 cup  dry white vermouth or dry white wine
1⁄4 cup  finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1⁄4 tsp.  finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving