Dolphin’s Cove Marina and Restaurant also has available for sale live lobsters and clams year round. Seasonal conch and crabs are also available for sale. Please contact us for current market prices.
Brunch at The Oyster Club in Mystic, CT. On the menu: fresh oysters, brown butter bourbon cocktail, sea bass fritter with side salad, quahog chowder, pan fried Sean bass with pickled radish.
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A delicious and refined way to open one’s appetite, these Lime Butter Scallops are also unabashedly easy to make, and ready in minutes, too!
Ingredients (serves 2):
Spoon softened butter in a small bowl. Grate in the zest of the whole lime, and stir energetically with a fork to both combine well and release the oils from the zest to infuse the butter. Spoon lime butter onto a small square of baking paper, and roll tightly. Chill in the freezer, at least an hour.
Five minutes before cooking the scallops, remove lime butter from the freezer.
In a large, nonstick frying pan, melt half of the lime butter over medium-high heat. Once butter is melted and just foamy, increase heat to high and add scallops. Cook scallops, about 2 minutes on each side, until just browned. Halve the lime and squeeze in the juice of half the lime. Add remaining lime butter, and cook, shaking the pan until scallops are coated in butter and shiny.
Serve Lime Butter Scallops immediately.
Herb & Shrimp Pasta
Photo by @allthefoodsnyc.
I shucked them on my own!
Garlic & Herb Lobster
Salmon with Lemon & Dill
Prepping some freshwater shrimp for tonight’s dinner.