Mike Monahan’s Nantucket Bay Scallop Ceviche
The sweet, uber-freshness of the Bay scallops is essential for this dish. Bay scallops are in season roughly between mid-Novemeber and early March.
The sweet, uber-freshness of the Bay scallops is essential for this dish. Bay scallops are in season roughly between mid-Novemeber and early March.
Every year, at the beginning of October, family fishing season starts for the locals on Nantucket Island for one of...
Cilantro Macadamia Nut Pesto is a great condiment for grilled, baked or pan-fried fish. Here, we paired it up with big dry-pack sea scallops and scallions on a stick.
The Difference is in the Handling: Most of us have had scallops at home or in restaurants that have been great, good, not so good or just plain bad. Finding great sea scallops can be a confusing crap shoot. There is a HUGE variance in quality and labeling out there. "Dry Pack," "Chem Free," "Day Boat," "Diver," What the heck to these labels mean?
SImple preparation is best for Nantucket Bay scallops, what many say are the finest scallops in the world!
This has been one of our favorite recipe cards over the years…serves 4–6
The flavorful, garlicky, tomato-based, saffron-infused seafood stew from Marseille...
All of a sudden, in a blink of an eye, we are in the thick of the lush, sweetness of...
The following recipe makes one large pizza. I like to make two smaller pizzas for easy handling. Invite some friends over, gather in the kitchen, put ‘em to work, have a ball and enjoy!
A spectacular medley of colors and tastes — Spain’s world famous rice dish. Vary this recipe as you wish. Different types of shellfish, pork and poultry can be added ... just be sure to keep the basic proportions the same.
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