Welcome to my island kitchen. I'm Sally Scallop, and I've been cooking with Nantucket's ingredients my whole life. My grandmother fed fishermen at the family boarding house. My mother catered every wedding on this island for thirty years. I was shucking oysters before I could ride a bike.
These recipes celebrate what makes Nantucket special: bay scallops so sweet they need nothing more than a hot pan, corn so fresh it's still warm from Bartlett's fields, oysters briny with the taste of our harbors. The secret isn't complicated technique—it's knowing where to find the best ingredients and letting them shine.