Scallop Recipes



Seared Scallops with White Wine Garlic Sauce

By: Chef Michele Grillo Seared Sea Scallops over arugula, baby spinach with a white wine garlic sauce Scallops with White Wine Ingredients: 8-10 Sea Scallops with side-muscle removed 2 teaspoons sea salt 2 tablespoons butter 1 tablespoon olive oil 4 cups fresh arugula 2 cups fresh baby spinach 4 clove garlic diced 1 cup chicken broth ¼ cup wine 1 teaspoon tarragon, optional 2 tablespoons fresh lemon juice Scallops with White Wine Preparation: 1. Dry sea Scallops with paper towel and lightly season with sea salt.  2. Over medium-high heat in large medium size skillet or sauté pan melt 1 Tablespoon butter and sear the scallops on both sides, until golden and crust is on both sides, about 2 minutes per side....

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Michele's French Scallop & Shrimp Boil

(serves aprox. 8) By: Chef Michele Grillo Scallop and Shrimp Boil Ingredients: 2 Tbsp herbs de Provence, available at food stores or make your own, recipe attached 1 tsp ground black pepper 1 tsp paprika Sea salt any type Fresh artichokes 6-8 small or four large 2 lbs. small baby potatoes or large potatoes cut into 2-inch cubes 2-3 baby zucchini or summer squash sliced thick, about ½ inch Asparagus spears, about one bunch 2 garlic cloves 2 Tbsp white wine vinegar 1 Tbsp Dijon mustard 2 bay leaves Fresh sprig of thyme 1 ½ tsp fine sea salt Pinch of cayenne pepper, optional 2 lemons, cut into half 2 cups of dry white wine 2 lbs. fresh sea scallops 2lbs...

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Citrus Seared Scallops with Pesto Rice

By: Chef Michele Grillo Pesto Rice Ingredients: - 2 cups water - 1/2 tsp salt - 1 tbsp butter/oil (optional) - 1 cup any type of rice Pesto 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 checking to see...

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Crepe St Jacques

By: Chef Michele Grillo Featuring F/V Isabel and Lilee Day-boat Sea Scallops   Coquilles, Scallop Filling Ingredients: 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,...

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Scallop Burger & Slaw

By Chef: Michele Grillo  Featuring F/V Isabel and Lilee Dayboat Scallops Scallop 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...

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