Posts Tagged ‘scallops’
We Cook! Mill’s Tavern Seared Scallops & Risotto w/shaved Truffle, Beet Puree Cream, Herb Oil
by Executive Chef Edward Bolus, Mill’s Tavern Seared Scallops & Risotto with Shaved Truffle, Beet Purée Cream and Herb Oil: Mill’s Tavern has crafted an exquisite dish featuring luscious, seared scallops served with a vibrant beet purée cream, earthy shaved truffles, creamy risotto, and a drizzle of house-made herb oil, adding a touch of freshness…
Read MoreWe Cook! Mill’s Tavern Seared Scallops with Pomegranate Relish and Risotto – Edward Bolus
Mill’s Tavern Seared Scallops recipe
Read MoreBay Scallop Cakes with Guacamole – Chef Anthony Salemme
By Chef Anthony Salemme Bay Scallop Cakes topped with Guacamole. Serve with Side Salad, Rice and Beans. Serves 4 A twist on the more expensive crab cake, topped with guacamole for the sauce. 1 pound bay scallops, rough chopped 2 shallots, peeled and minced 1 clove garlic, minced 2 Tablespoons sugar 2 Tablespoons Thai fish…
Read MoreScallop and Pineapple Ceviche – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 as a starter This Summer may be starting to wind down, however this chilled appetizer or main course is very satisfying. Serve with tortilla chips and maybe some guacamole – and you have a meal. 12 ounces sea scallops, muscle removed and sliced in half 1 cup pineapple,…
Read MoreFresh Corn, Cabot Cheese Risotto – Scallops, Brown Butter – Anthony Salemme
Fresh Corn & Cabot Cheese Risotto – Scallops and Brown Butter – Anthony Salemme By Chef Anthony Salemme Grated fresh corn and cheddar add a very creamy texture to the risotto and topped with local RI scallops makes it a decadent meal. 3 ears corn on the cob 4 cups chicken stock 1 Tablespoon butter…
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