When Sandy Ingber started working at the Grand Central Oyster Bar & Restaurant he wasn’t even in the kitchen. He was the fish buyer and yet, this year Ingber celebrates 25 years as the executive chef of the historic restaurant. Since, opening more than 100 years ago the Grand Central Oyster Bar & Restaurant with its location near the famous Whispering Gallery has been a must-stop for commuters and tourists alike. Ingber talks history, seafood and the Grand Central Oyster Bar & Restaurant Cookbook while cooking up Peconic Bay scallops grenobloise (recipe below).
Sautéed Peconic Bay Scallops Grenobloise
24 ounces fresh Peconic or Nantucket Bay Scallops
1 tablespoon all purpose flour
1 tablespoon Canola oil
2 lemons, sectioned and seeds removed
4 ounces salt butter, cut into cubes
¼ cup non-pareil capers, liquid drained
2 tablespoons chopped flat leaf parsley
Salt and ground black pepper to taste
In a large sauté pan, heat pan to almost smoking temperature.
Place bay scallops in flat plate or pan.
Lightly sprinkle with the flour and season with salt and pepper.
When pan is hot, add oil and wait 1 minute.
Add bay scallops, arrange so they are single layered in pan.
Do not move too much, letting the scallops caramelize and brown.
After about 2 minutes, stir gently, attempting to flip them over.
Let brown on the other side and cook only about 3-4 minutes total.
Remove bay scallops and split between 4 warm plates.
In the same pan, wipe out excess oil and any burnt pieces.
Melt the butter in the pan, swirling continuously.
Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley.
Immediately pour the Grenobloise garnish over the bay scallops and serve.