Stonington is a borough located along the shoreline in Connecticut. It is a magical, New England community where land meets sea and homes reveal the essence of our American history. You can stand at the point near deBois Beach admiring the horizon, breathing in crisp sea air appreciating that life’s simple moments are the most important. Restaurants offer quintessential New England fare including Stonington Scallops.
I’ve been preparing this recipe for years and I hope you enjoy it as much as my family does. For this recipe, you will use sea scallops versus the smaller bay scallops.
I served these with roasted new potatoes and asparagus. Cook extra asparagus so you can use it to quick start another recipe the next day. See the Recipe Pairs page for ideas.
1 pound Sea Scallops
1 tablespoon butter
1/4 teaspoon nutmeg
Salt and pepper to taste
- Rinse the scallops with water and drain in a colander.
- Melt the butter in a skillet and add the scallops.
- Brown the scallops on one side about five minutes and then flip.
- Sprinkle with nutmeg. Cook for another five minutes.
- The scallops are done when the tops of the scallops start to flake slightly. Total cook time should be about ten minutes.