Bay Scallop Sashimi with Meyer Lemon and Bottarga di Muggine

One thing that makes me look forward to winter is that brief window of opportunity when Peconic Bay scallops are in season. They’re so sweet. When we get them at my fish store in East Moriches they’re just shucked and couldn’t be fresher. I don’t want to do anything to tamper with their natural flavor; I want to celebrate that sweetness for the fleeting moment it’s here. Sometimes I remove the connector muscle that most people throw away when cooking this shellfish and I eat it straight (I