Hamptons Hotels' Recipes - Baron's Cove
Baker House 1650 - Ricotta Pancakes
Baron's Cove - Seared Sea Scallops
Mill House Inn - Lobster Frittata
White Fences Inn - Nutella Muffins
Baron's Cove - Seared Sea Scallops
Mill House Inn - Lobster Frittata
White Fences Inn - Nutella Muffins
Baron's Cove - Seared Sea Scallops by Chef Nick Vogel
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"When preparing scallops it is imperative to use the freshest product available nearby," says Chef Nick Vogel. "Being fortunate enough to grow up near Cape May home of Cape Resorts Group, and now working in Sag Harbor, New York, finding fresh local scallops has been easy! If you do not find yourself in a coastal hot bed known for seafood, go to your local fishmonger/seafood shop, and trust their knowledge. When shopping for scallops I like to use a product around U-15 to U-10, it stands for Under 15 or 10 per pound. These larger scallops can hold up to a nice sear and have a crispy top while still being succulent and buttery."
Use 1 tsp canola, pour into a hot cast iron or non stick pan.
Sear for 1 minute on high heat, then turn down to medium flame/heat.
Use 1 tbsp of butter in the pan, flip the scallops and baste/spoon over hot butter.
Repeat for 2-5 minutes until desired texture. (I prefer less of a cook time as a fresh scallop is great raw as a crudo too).
To finish, use half of a lemon, squeeze over the scallops.
Garnish with chopped chives & parsley.
Use 1 tsp canola, pour into a hot cast iron or non stick pan.
Sear for 1 minute on high heat, then turn down to medium flame/heat.
Use 1 tbsp of butter in the pan, flip the scallops and baste/spoon over hot butter.
Repeat for 2-5 minutes until desired texture. (I prefer less of a cook time as a fresh scallop is great raw as a crudo too).
To finish, use half of a lemon, squeeze over the scallops.
Garnish with chopped chives & parsley.