Recipes

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Carrot Ginger Broth >>
Grilled Oysters and Red Oyster Sauce >>
Crab Fondue >>

Entrees

Pan Roasted Skate Wing >>
Lobster and Crab Giancarlo >>
Broccoli Rabe with Fennel Sausage >>
Grilled or Sautéed Soft Shelled Crab BLT on Peppered Brioche >>
Veal Federici >>
Saurbraten >>
Pistachio Encrusted Halibut >>
Crab Cake with Sweet Corn Puree >>
Caramelized Jumbo Sea Scallops >>
Asian Flank Steak >>

Caramelized Jumbo Sea Scallops

Ross' Dockside, Sea Bright
(732) 933-9400

20 jumbo sea scallops
1 ear of sweet corn, kernels
¾ cup vegetable stock
¾ cup heavy cream
8 slice of Applewood smoked bacon
1 lg. yellow squash
1 lg. zucchini
1 lg. carrot
1 med. red onion

Cook smoked bacon until crispy, then chop and reserve. Simmer corn in vegetable stock and heavy cream for 10 minutes, then puree and reserve. Pan sear scallops until golden brown and tender, steam vegetables and season with salt and pepper.