Montauk Scallop and Oyster Pan Roast
I wish I had a great story for this dish, but I don't. Let me just say that some foods need only be eaten. It's the edible equivalent of "shut up and kiss me." It's perfect. When I was a kid, my family cried when the Grand Central Oyster Bar in Manhattan closed and rejoiced when it re-opened. Sure, it's overpriced and uneven, but the pan roasts and stews are second to none, and the steam kettles they're constructed in are unmatched for romance when it comes to show-off cookery. For me, scallops and oysters are a perfect briny, oceanic tandem, and this recipe marries them perfectly. Growing up in NYC and spending summers on the South Fork of Long Island, I got exposed to dozens of styles for this classic seafood soup. The briny intensity here is unmatched, and the fresher the ingredients are, the better.
I suggest you have a potluck at your house, invite everyone over and serve this easy fall soup. In larger portions, it's a meal-in-a-bowl dinner that your whole family will love. For parties, I make a large batch and serve it out of coffee mugs.--Andrew Zimmern