Seared Shinnecock Chanel Canal Scallop


Shinnecock Chanel Canal Scallops



Tuscan Extra Virgin Olive Oil

Black Prince Tomatoes


Lemons, halves

Canola Oil


Method of Preparation (Scallops)

  • Drizzle a small amount of canola oil in a cast iron skillet and place on grill to heat up.
  • Sprinkle salt and pepper onto each side of scallop and lightly coat in Tuscan Olive Oil.
  • Place Scallops in hot skillet. Drizzle Olive Oil onto lemons and place them cut side down, directly on grill. Close grill.
  • Once Scallops have caramelized on the bottom, flip them and remove from heat.
  • Serve Scallops with Arugula and Black Prince Tomato Salad. Squeeze charred lemon over Scallops upon serving.

Method of Preparation (Salad)

  • Slice tomatoes into half and quarters.
  • In a bowl, combine a touch of Tuscan Olive Oil with tomatoes, arugula, salt and pepper. Toss until full coated.

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