Sea Scallops with Belgian Endive

Heres a great recipe from Chef Paul Bartolotta from Spaggia check it out:

What you need:

20 Large Scallops or Shrip

20 Endive leaves or Zucchini

1/2 Cup extra virgin olive oil

2 tbsp. Finely Diced Tomatoes

2 tbsp. Chipped fresh chives

2 lemons juiced

Salt and pepper

4 oz. olive oil

How to do it:

In a small mixing bowl add extra virgin olice oil, lemon juice, sale and pepper to taste. Mix ingredients together  to make the dressing. Set aside.

Heat a large saute pan and coat with olive oil. Saute the endive leaves until golden color. Remove from pan and arrange 5 leaves on each plate in a star pattern.

Clean pan with a towel, heat and coat pan again with olive oil. Add scallops and sature on both sides until a crisp golden brown. Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm.

Pour dressing lightly over the scallops (approx. 1 1/2 tbps per serving) and drizzle over the leaves.

Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately

Makes 4 servings.



Asian -Style Sizzling Black Bass

This recipie comes from the Wolf Gang Puck Cookbook, you may substitute the Black Bass for Cat fish or Trout

Serves 2

1 whole black bass, cleaned, scaled ,fins trimmed

8 slices fresh ginger,1/4 ” thick

1/2 cup sake

1/2 cup low sodium soy sauce

1/4 cup lemon juice

1 teaspoon sugar

Peanut oil for deep frying

Salt and freshly ground black pepper


2 scallions, thinly sliced

2 scallions ,cut into strips for garnish

Fresh cilantro sprigs, for garnish

1/2 lemon

Make 4 deep diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refridgerate the fish till ready to cook.

In a small saucepan , bring the sake, soy sauce,lemon juiceand sugar to a boil. Stir in lemon juice to taste. Remove pan from heat and let it cool. Stir in the scallions.

Fill a wok or deep fryer large enough to hold the fish, with peanut oil to cover the fish by 1″. Heat the oil to 375 degrees.

Season fish lightly all over with salt and pepper. Then dust it lightly with cornstarch. Hold fish by the tail . Carefully slip it into the hot oil. Fry till skin is crispy and golden brown and the flesh is cooked through,flaky and seperates easilyfrom the bone, about 10 minutes.

With long handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion pieces and cilantro and squeeze lemon over it. Serve immediately, passing sauce on the side

Mango Smoothie


1 Ripe Mango ,Peeled and cubed

1/4 cup pineapple juice

Juice of half a lime

2 tablespoons Heavy Whipping Cream


1 tablespoon Greanadine

Blend all ingredients till smooth in a blender except the grenadine.

Spoon the grenadine into a tall glass and pour mango smoothie over


a very refreshing Summer drink…


Mojito Limeade

Mojito Limeade


Mojito Limeade 

What you’ll need

3 cups of water 

1 cup of sugar 

3/4 limes depending on your taste 

a few springs of mint 

ice cubes

Grenadine Syrup


What you do

Get a small stainless steel pot and put 1 cup of water and 1 cup of sugar on the stove on high.. Continue reading