My Summer by the Sea (Scallop) Recipe

In July, I was asked to create an oceanside culinary experience on the iconic Maine island of Islesboro. For many years, we have booked island events, only to have the weather laugh at our plans on event day. But that July day treated us to the golden perfection written about on postcards. From the afternoon cocktail hour to the sunset dinner to dessert under illuminated trees, this one sets the standard.

We worked with the boutique scallop farm, Savor the Sea, on Islesboro. Their Penobscot Bay "Princess" scallops were sweet, tender and ideal for an amuse bouche. Find the "Scallop Crudo in-the-Shell" recipe below!

It takes a village: To execute an event of this nature (especially on an island only accessible by boat), it takes a team of professionals. Experience Maine & Dark Harbor Events elevated the evening with gorgeous table scapes, local flowers and decor, meticulous planning and over-the-top hospitality.

Savor the Sea Scallop Crudo with garden cucumber, golden cherry tomatoes, island herbs. Recipe & photo by Chef Josh Berry. May repost with credit.

Scallop Crudo in-the-Shell Recipe, by Chef Josh Berry

Serves 4 as an amuse bouche, simply add 2-3 scallops per guest

Ideally, you have a friend who knows a scallop guy. Otherwise, buy pre shucked sea scallops, at least 8 to serve four. (But go ahead and invite more friends over.)

Dry the scallops with a paper towel and set aside. Get a dry sauté pan hot. 

Add a couple capfuls of olive oil* and swirl it around the pan. Add the unseasoned, dry scallops to the pan and don’t touch them! I know you want to, but DO NOT TOUCH.

Watch until the scallops are getting golden brown on the pan side, yet still raw on top. Stay watching. They cook fast!

Gently remove the scallops from the pan onto a plate.

Chill in fridge. (The scallops. You can make a G&T if you need to chill. Oo. that reminds me of the next recipe I want to share.)

When (you and the scallops are) chilled through, slice the scallops in quarters, and place in a small mixing bowl. Season with fresh ground black pepper, sea salt and olive oil. Keep cold. 

At this point the scallops are ready to add your favorite garnish: cherry tomatoes, cucumbers, apples, jalapeños, peaches or just fresh herbs of the season. 

Win extra posts on the Gram by serving them IN THE SHELL.

Very "Birth of Venus" of you.