Cape Cod Bay scallops are a true delicacy, known for their sweet, buttery flavor and tender texture. These small, wild-harvested bay scallops are distinct from larger sea scallops, offering a more delicate bite with a naturally briny sweetness that reflects the pristine waters of Cape Cod Bay. Their flavor is often described as a mix of ocean freshness with a slight nuttiness, making them highly sought after by chefs and seafood lovers.
Bay scallops have been an important part of New England’s seafood industry for centuries. Native American tribes, including the Wampanoag, harvested shellfish along the Cape Cod coastline long before European settlers arrived. Scallops became a staple for both sustenance and trade.
By the 19th and early 20th centuries, bay scalloping had developed into a significant commercial fishery in Massachusetts, with towns like Chatham, Nantucket, and Martha’s Vineyard becoming renowned for their scallops. Harvesting traditionally takes place in the colder months (fall and winter) when the scallops reach peak sweetness.
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You’re the chef, and Cape Cod’s finest bay scallops are ready for your table! Thanks to the hard work of Chatham’s fishermen, these sweet, tender nuggets have been harvested at their peak and flash-frozen to lock in freshness—just waiting for you to create something incredible.
While classic preparations like pan-searing or baking with butter and breadcrumbs never go out of style, why not take your scallop game to the next level? Imagine a steaming bowl of ramen, rich with flavor and loaded with these delicate scallops. It’s a fresh twist on a beloved ingredient, and the perfect way to bring the taste of the sea to your kitchen. Ready to dive in?
Chatham Harvesters Bay Scallop Ramen
Serves 3-4
Ingredients
1/2 pound Chatham Harvesters Bay scallops, thawed
4-ounce package Instant ramen noodles (exclude seasoning packet) or udon noodles
5 cups water
4 tablespoons soy sauce
4 tablespoons mirin (Japanese sweet wine)
2 tablespoons fish sauce
2 teaspoons sushi seasonings (if unavailable; mix 2/3 teaspoon each of sesame, crushed nori, and sea salt)
2 teaspoon rice vinegar
10 shiitake mushrooms, sliced
1 cup sliced bok choy
4 green onions, sliced
1 1/2 tablespoon butter
2 soft-boiled eggs
2 tablespoons peanuts
1/2 tablespoon of sesame oil
2 tablespoons crisped pork or chicken with skin (optional)
Directions
Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes, (or udon noodles for 12-14 minutes.) Drain, rinse with cold water, and drain again. Divide noodles between 3-4 soup bowls.
While the ramen is cooking, bring 5 cups of water to a boil in a separate pot. Stir in soy sauce, mirin, fish sauce, sushi seasonings, and rice vinegar. Reduce the heat to low and add mushrooms, Bok chop; simmer until both are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
In a separate pot add 2 eggs to water and boil for 4 minutes. Remove from heat, and cool in ice water to stop the cooking process.
In a skillet heat sesame oil and add pieces of chopped pork or chicken. Fry until crisp, remove from heat, and set aside.
Wipe away oil in the skillet and add butter, melt over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
Pour 1/2 of the hot stock into each bowl over the ramen, then top with 1/2 an egg and scallops.
Garnish with green onions, peanuts, and crispy pork or chicken
Enjoy!
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