Scallops
Scallop Ceviche
Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1-1/2 teaspoons salt in a glass bowl. Cover and chill, stir occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.
Read MoreSauteed Bay Scallops
2 tbs. Extra virgin olive oil 1 lb fresh bay scallops 2 blood oranges, segmented with their juice ½ Meyer lemon, juiced 1 bunch pea shoots and pea pods salt and freshly ground black pepper In a saute pan over high heat, add the olive oil. Add the pea pods and cook until almost done…
Read MoreScallops (or Shrimp) and Grits
4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound scallops (or shrimp) 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced Bring water to a boil. Add salt and pepper.…
Read MoreGrilled Scallops on the Half Shell
50 fresh bay scallops still in the shell 1/4 cup of Extra virgin olive oil ½ tsp of salt 1/4 tsp of pepper 2 cloves of fresh garlic (finely minced) 1tbsp of fresh herb of choice – chives, oregano, Italian parsley or thyme *can also do a mix Rinse scallops in cold water, remove top…
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