Cuisine of the DelMarVa Peninsula

Serves: 2 to 3

Prepping and cook time: 30 minutes

Order: cook grits first, then scallops, then arugula. 

Pan Seared Sea Scallops 

Ingredients

½ tsp smoked paprika

½ tsp salt

½ tsp sugar 

½ tsp garlic powder

½ tsp onion powder

¼ tsp cayenne

4 T olive oil

4 T butter 

1 pound fresh sea scallops, strained, juices set aside for later use in grits

Mix first six ingredients well to create a seasoning mix. Dip one side of each scallop in seasoning. Heat a cast-iron skillet to medium heat; add half the olive oil and butter to the skillet and spread evenly. Add scallops to skillet, seasoned side down, being sure to leave room in between each scallop. Sear for 3 minutes; using tongs, flip each scallop to the remaining side and sear for an additional 1 to 2 minutes, depending on your skillet’s heat and your preference for doneness.  Use the flat side of the skillet to push pan drippings to the side. Add the remaining butter and olive oil, spreading evenly in the skillet. Add remaining scallops and repeat process. To keep warm before serving, place scallops on an oven-proof plate in an oven temperature set to warm (170 degrees). 

Cheddar Grits

8 cherry or grape tomatoes, chopped

½ onion, diced

1 T olive oil

1T butter

1 cup Quaker Old-Fashioned grits

1 c milk

4 ounces shredded cheddar cheese

Pan drippings from pan-seared scallops

In a medium-sized saucepan on low heat, combine olive oil and butter until melted. Add tomatoes and onions, simmering until soft. Add milk to the saucepan and stir lightly. Simmer for three or four minutes until milk temperature is hot but not boiling. Add grits and stir. With heat remaining on low, cover and cook for 15 or 20 minutes until thickened, stirring occasionally. Stir in shredded cheddar, juice and pan drippings from scallops and mix through. Keep on warm heat until ready to serve.  

Arugula with Zesty Lemon Peel

½ T olive oil

5 ounce container of fresh arugula

Juice of one-half lemon

Lemon peel gratings from one lemon

Heat a wok or skillet with olive oil.  Add arugula and toss for about 1 minute. Add lemon juice and lemon peel and toss for an additional minute. Remove from heat. 

To Serve:

To each of two (or three) shallow bowls, add a ladle or two of cheddar grits. Use tongs to add a serving of arugula to the center of the grits. Using tongs, add scallops to line the perimeter of the grits. Enjoy!  

Serves 6 to 8

Ingredients

1/2 c mayonnaise

1/4 c sour cream

juice of half of a lemon, or more to taste

1 T hot sauce, or more to taste

1 T crab cake seasoning

2 T fresh parsley, minced

16 crackers, finely crushed

1 pound lump crab meat

Directions

In a mixing bowl, blend together the first seven ingredients until well mixed. Add the lump crab meat and gently toss to combine. Shape the mixture into 6 large or 8 medium-sized Chesapeake Crab Cakes.

If time permits, refrigerate the crab cakes for four hours or overnight, as this helps them hold together better during broiling and serving. If you're short on time, you can proceed to broiling them, but be gentle when transferring from the broiling pan to the serving dish.

Preheat the broiler. Place the Chesapeake Crab Cakes on a heavy baking sheet. Depending on your oven temperature, broil for eight to ten minutes without flipping, until they are golden brown. Enjoy your delicious seafood recipe alongside grilled salmon or oysters on the half shell for a fantastic meal this winter!

Serves 8

Ingredients

1 c soy sauce

4 T brown sugar

Juice of one lime (substitute any citrus juice)

2 T rice wine vinegar

2 T kosher salt

8 salmon filets

Directions

Mix the first five ingredients to create a flavorful marinade. Place the salmon in a glass dish and let it marinate for two to eight hours, with four hours being optimal. This grilled salmon recipe is perfect for any seafood lover, whether you're enjoying it alongside Chesapeake crab cakes or oysters on the half shell.

Remove the salmon from the marinade, reserving some for later use. Preheat the grill to medium-high heat. Heat the reserved marinade in the microwave for two minutes or on the stovetop until bubbly. This step enhances the flavor and is essential for your winter recipes.

Grill the salmon for two minutes on one side, then gently flip it over. Brush the flipped salmon with the reserved marinade. Grill for another two minutes. Once done, remove from heat and brush again with the well-heated marinade. (Note: if the grill heat is not high enough, you may need to grill the salmon for an additional minute after flipping.) Enjoy your delicious seafood dish!

Serves 2

Ingredients

½ c red wine vinegar

2 T shallots, finely minced

½ t freshly ground pepper

Pinch of kosher salt

2 T diced tomatoes, optional

One dozen oysters in the shell

Directions:

To make the mignonette sauce for your oysters on the half shell, whisk together the first five ingredients in a glass bowl. Cover and allow to stand at room temperature for at least two hours or refrigerate overnight.

Shuck the oysters by holding them cup-side down with the hinge facing toward you. Insert the oyster knife into the hinge, twisting to pop it open. Slide the knife to sever the top and bottom muscles of the oyster, keeping it level to retain the oyster liquor.

Serve the oysters on an oyster dish or on a platter lined with rock salt. Garnish each oyster with one or two teaspoons of mignonette sauce. Place a small bowl of reserved mignonette sauce with a small spoon in the center of the oyster platter for guests desiring additional sauce. This dish pairs beautifully with crusty French bread and is a great addition to any seafood recipes, especially alongside Chesapeake crab cakes or grilled salmon. Enjoy this delightful treat in the cold days of winter, when oysters are at their plumpest.