Irene’s succulent scallops, just in time for fall!
Irene Wong
I am often asked by our patrons how we get our delicious scallops so nice and brown. We buy our sustainable plump scallops fresh from Maine fishermen or Long Island fishermen in the summer and serve them within 24 hours. That means no time for freezing or packing in water.
Simply seared on each side for a minute or so
With a few sprigs of fresh thyme, crushed garlic, peppercorn and a sprinkle of sea salt, these scallops are just simply delicious! Marinate and let sit. Brush the sea scallops with olive oil over a hot grill or pan sear them. I slap them in a hot sizzling pan for a minute or so on each side.
Ingredients to marinate the scallops
With the extension of warm weather, we fired up the charcoal grill which brings the taste up another notch. Grilling scallops will seal in the ocean saltiness and create a burst of flavor.
Marinated Scallops