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...
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...
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.
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...