Got a big 'ol bag of Atlantic scallops because why not!? They're messy if punctured wrong, and feisty little assholes (one gave my shucker a war scar, but hazards of the trade, eh? - he plated this one - retribution) - But they'reperfect once served. This one just lightly cured with a Charred Pineapple and Yuzu mignionette with cilantro stem, white pepper, seasalt, jalapeno and shallot. Soft as butter.

Only thing I like better is a female when you get the vibrant red roe-sack to serve up as well - this one is a male bit tasty all the same.

This dish has many variations and is known by different names. It's a classic New Orleans Creole combination. Fish topped with crab topped with a seafood sauce.

This variation is blackened branzino, blue crab claw meat dressing, and leftover shrimp and crawfish etouffee.

Salmon on the Grill

We have a plethora of stockfish on display, but this is our first real salted fish. 🥳

We're a fisheries museum, so teaching people about seafood and trade is our bread and butter.

Made a spice paste out of turmeric, cumin, garlic powder, salt, pepper, and garam masala

- selection of daily oysters (Kumamoto, Earthquake Bay, Sweetwater, Highwater)
- selection of grilled oysters (tomatillo, miso nori butter, chipotle bourbon)
- garlic fries
- fried brussels sprouts

Sat on the back patio and enjoyed the sun (and a day off of work). I always forget this is a close and easy option for me.

Was lucky to get a bonito this morning at the cape cod canal. I have wanted to cook one fresh for years, and it did not disappoint. Bled out etc. asap, iced down, trimmed all the red.

Salt pepper, then did some badia lime/pepper and a shot of lemon juice as I grilled. Ate it hot.

Used notanothercookingshow recipe from youtube. Vodka in the batter works super well

Blackened Redfish served with a dill and lemon herb veloute and garlic Parmesan mashed potatoes

Classic Cajun comfort food. Tender shrimp and crawfish with smothered vegetables and aromatics. Not spicy but full of flavor.

Cultivated oysters from the gulf.

Sautéed in a parsley and pimento garlic butter. Served with a glass of champagne

Transferring him from a round pot to a plate did a number on him.

Tastes better than he looks!