In the Kitchen: Pan Seared Stonington Sea Scallops

The Rhode Show
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Chef de Cuisine Rafael Rosas of Maria’s Seaside Cafe joined us in The Rhode Show kitchen to show us how to make their Pan Seared Stonington Sea Scallops.


  • 1 tablespoon sea salt
  • 1/2 tablespoon cracked black pepper
  • 1 lb Italian cous cous
  • 3 minced garlic cloves
  • 1/2 cup chopped leeks
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped asparagus
  • 1/4 cup julienned sundried tomatoes
  • 2 cups pieces fresh lobster meat
  • 1 cup California Extra Virgin Olive Oil (EVOO)
  • 2 tablespoons chopped basil
  • 1 tablespoon fresh Italian parsley
  • 1 cup Pinot Grigio wine
  • 2 cups water
  • 12 jumbo size Stonington sea scallops
  • Italian WhiteTruffle oil to your liking
  • A pinch of micro basil
  • 1/2 teaspoon Balsamic vinegar glaze

For the Scallops:

  1. Season scallops with sea salt and pepper
  2. In fry pan add 1/2 cup EVOO
  3. Place pan on medium heat
  4. Add scallops to pan- sear for 3.5 minutes each side

For Cous Cous:

  1. Add 1/2 cup EVOO to pan
  2. Place heat on medium – high
  3. Sweat garlic for 1 minute
  4. Add leaks -cook for 1 minute
  5. Add celery & carrots – cook for 2 minutes
  6. Add cous cous and stir together while cooking for 3 minutes
  7. Add sundried tomatoes & asparagus and cook for 3 more minutes
  8. Add lobster meat and cook for 3 minutes
  9. Add basil and parsely

To plate:

  1. On a warm plate, spoon a bed of cous cous on center
  2. Place 3 scallops on top of cous cous
  3. Finish with EVOO and White truffle oil
  4. Place a pinch of micro greens on top for garnish
  5. In a squirt bottle, finish with balsamic vinegar glaze

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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