Curried Mussels Grilled French Bread with Mint Pesto
2 lbs of maine live mussels
1 whole onion sliced
3 serano peppers seeded and juliened
1 tablespoon of chopped garlic
1 cup of chopped tomatoes
1 cup of white wine
2 tablespoons of curry spice
1 loaf of french bread
2 tablespoons extra virgin olive oil 

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Pan Seared Sea Scallops With Tomato "Ragout" Parmesan crisps over Broccoli Rapini

Serves 4

16 each large sea scallops approximatley 1 lb
6 fresh market plum tomatoes chopped
1 large spanish onion chopped
1 bulb fennel  chopped
8 each cloves of garlic chopped
1/4 cup of extra virgin olive oil
1/4 cup of white balsamic
1/2 cup of white wine
1 cup of parmesan cheese shredded not packed down
2 heads of broccoli rappini
salt and pepper

To start have a sturdy bottom pot ready to make the ragout you will want to prepare the ragout first it will take a while to cook down.  also have a pot ready to blanch your broccoli rappini remember to cut the bottoms off the broccoli rappini about 3 inches from the bottom. 

Start by placing the olive oil in the pot when it begins to shimmer place the onions and the fennel in the pot let them cook until they slightly brown and become translucent on a medium heat, then add the garlic let cook for a additional 5 minutes then add the white wine and chopped tomatoes set aside and cook until most of the water has evaporated.   In a salted pot of water boiling add in the broccoli rappini and  cook for 5-7  when finished set aside do not rinse or cool down as you don't want to lose the flavor!  

To cook the parmesan crisps have a oven set at 375 degrees and the rack in the center of the oven with a sheet pan lined with parchment paper place parmesan onto parchment into 3 inch diameter circles and spread 2 inches apart place into the oven and cook 8 minutes or until browned pull out of the oven and let cool.

For the Scallops in a hot saute pan place 3 tablespoons of oil let it begin to heat up during that time pat down scallops to take out any moisture season with salt and pepper and place in hot saute pan,  Cook the scallops 2-3 minutes on the one side until it browns thoroughly when you have achieved browning flip over in the pan place the scallops on one side of the pan shut off the heat and place the broccoli rappini into the other half of the pan to warm it slightly season with salt and pepper.

To plate the dish place a portion of the broccoli rappini in the center of the plate followed by the tomato ragout around the plate,  Then followed by 4 scallops arranged around the plate and then the parmesan crisp on the top finish with a drizzle of the white balsamic and chopped parsley to garnish!!

Crab stuffed Scallops wrapped with bacon and lemon-chive aioli

Serves 4

12 each 10-15 count scallops
Maggie's crab cakes, prepared about 2 cakes
6 slices center cut bacon cut in  half
2 whole lemons
1 tablespoon of chives
2 cloves garlic
2 whole eggs
1 egg yolk
1/2 cup of olive oil
salt and pepper
fresh arugula to garnish

To prepare first have your crab cakes thawed out completely and take of the abductor muscle on each scallop. In the culinary world, we call it the boot.  Slice each cut of bacon and layout onto a flat surface. On one end of the sliced bacon, place 1 spoonful of crab cake mixture followed by 1 scallop. Start to roll over the bacon until fully wrapped.  With a sauté pan on medium high, place 1 teaspoon of oil into the pan and wait for it to slightly smoke. Arrange the scallops around the pan making sure to have them seam side down first!! This allows them to seal properly.  Once they are slightly cooked and the seam side down has been secured, set onto a prepared baking sheet and finish in the oven at 450 degrees for 5 minutes. This should finish cooking the bacon and the scallop & crab mixture.

For the lemon chive aioli: in a food processor, or hand blender, place in your eggs and the zest of 1 lemon followed by the juice of both lemons. Next, with the blender on, drizzle in the olive oil. You may substitute canola oil or grape seed oil as well. This process is known as the emulsification and will bind together the 2 different liquids to form a thickened sauce. Add in the garlic and let the mixture thicken. At the end, fold in the minced chopped chives.

To finish the dish, toss the arugula in a little bit of olive oil with salt and pepper. Place onto the plate with the 3 scallops around.  Drizzle the aioli or, in a squeeze bottle, dot the aioli around the plate.   A smoky, oaked chardonnay would compliment this dish. Enjoy!!!