Blog & Recipes



Seared Sea Scallops with ginger and citrus sauce served with spinach pesto rice

F/V Isabel and Lilee X Chef Michele Grillo Rice Ingredients: - 2 cups water - 1/2 tsp salt - 1 tbsp butter/oil (optional) - 1 cup any type of rice Rice Preparation: Bring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt. When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot, and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start...

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Crepe St Jacques

By: Chef Michele Grillo Featuring F/V Isabel and Lilee Day-boat Sea Scallops   Coquilles, Scallop Filling: 1 tbsp butter/oil 1/3 cup dry white wine 2 tbsp minced shallot/onion 3 tbsp butter 1/2 tsp salt 2 tbsp fresh/dried parsley 1/2 lb sea scallops chopped in 1/2 1 cup sliced fresh mushrooms 1/2 cup grated Swiss/gruyere cheese 3 tbsp all-purpose flour 1 1/2 cup cream Crepe Ingredients: 1 1/2 cup all-purpose flour 6 eggs 1/2 cup milk Crepe Instructions: Beat the eggs, add milk, and flour and beat until completely mixed. In medium skillet, on medium -high heat, add 1 tablespoon butter or oil and add one ladle, approximately ¼ cup of the batter and carefully spread around the pan, flip, and...

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Scallop Burger & Slaw

By Chef: Michele Grillo  Featuring F/V Isabel and Lilee Dayboat Scallops Burger Ingredients:  3 tbsp butter 1 medium onion chopped  2lbs fresh sea scallops 6 tbsp bread crumbs or cracker crumbs 1 tsp salt Fresh ground pepper 1 egg beaten ½  cup fresh basil leaves  1 tbsp fresh lemon juice 1 tbsp fresh grated ginger 6 hamburger or deli rolls  Basil-Lemon Sauce Ingredients: 3 tbsp lemon juice 1 clove garlic 1 tsp Dijon mustard 1 ½ cup mayonnaise  1 cup fresh basil leaves Asian Coleslaw Ingredients: Dressing ⅓ cup cider vinegar  1 tbsp soy sauce 3 tbsp sugar  3 tbsp sesame oil 2 tbsp mayonnaise  ¼ tsp sea salt 1-2 tbsp sriracha, optional will add spice and heat Slaw 1...

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Scallop Tacos

By Chef: Michele Grillo  Featuring F/V Isabel and Lilee Dayboat Scallop Avocado Cream Sauce Ingredients 2 ripe avocados  1 cup (8oz) sour cream or créme fraîche  3 tbsp fresh lime juice  1 small shallot minced ½ tsp kosher or sea salt  Cilantro or basil leaves, optional Avocado Cream Sauce Instructions Place all ingredients in a food processor or blender and process until completely smooth.  Taste and adjust seasoning for salt and flavor.  Cover and refrigerate. 

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Scallop Chowder

Created by: Chef Grillo Featuring F/V Isabel and Lilee Day boat Scallops Ingredients: 2 teaspoons olive oil 3 slices bacon cut into small pieces 2 tbsp butter and 2 heaping tbsp all purpose flour (optional) 1 medium size onion 2 ribs celery diced 1 glove garlic minced 1 8oz bottled clam juice 2 cups chicken broth 3 or 4 potatoes cubed fresh ground pepper to taste 1 cup heavy whipping cream 1 tbsp fresh tarragon or 1 tsp dried 1 lb sea scallops clams, optional Instructions: Heat olive oil and cook bacon until crispy. If using flour, add the butter and flour and cook for a few minutes until combined. Add chopped onion and sweat for 2 minutes. Add celery...

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