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....
(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...
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...
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,...
