Scallops 101 Cooking Class 4/24/18

Chef Tom Wolowik


Scallop Chowder 

Serves 2

  • 1/2 lb bay scallops
  • One large carrot diced
  • One onion diced
  • 3 potatoes, diced and rinsed
  • Clam juice or base
  • Chicken base
  • Splash of cream
  • Splash of dry sherry
  • Fresh Parsley
  • salt & pepper to taste

To Make:

Sweat carrots and onions. Add approximately one quart water, potatoes and bases.  Simmer until potatoes are tender. Reduce heat, season with cream, salt & pepper and sherry.  Add scallops and poach until done. Serve immediately with crusty bread.

IMG_9243IMG_9244 (1)

Pan Seared Scallops with Triple Citrus Aioli

Salt scallops and sear until browned.  Serve with sauce over rice.


  • 1/2 cup Mayo
  • Zest of one lime, lemon and orange
  • pinch of salt & pepper
  • pinch of dill



Serves 2

  • 4oz highest quality bay scallops
  • Bottled lime juice to cover


  • 1 lime, squeezed
  • 1 Tbsp olive oil
  • Pinch Sugar
  • Salt & Pepper
  • 1/2 jalepeno finely sliced or diced
  • 1 Tbsp each of sliced green onion and cilantro

To Make:

Blanch and shock scallops. Cover with lime juice and marinate.  After pickling, drain and toss with dressing and serve with tortilla chips. Pinch of cumin and corriander.



Bacon Bourbon Scallops


  • 3 Scallops per person
  • Rosemary Skewers
  • Highest quality bacon
  • Cracked black pepper
  • Barbeque Sauce
  • splash good bourbon

To Make:

Par cook bacon and let cool.  Season bacon with pepper, skewer scallops with rosemary and cook until done.  Serve with warm barbeque sauce.


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