Recipes inspired by our chefs

2 Tbsp. Olive oil
10 each (about 1 pound) Jumbo sea scallops (sized at under 10 per pound)
¼ cup Island Chimichurri Sauce (see recipe below)
2 Tbsp. of each Red, yellow and green bell pepper, 1/8" dice (confetti)
Fresh scallion-garlic-thyme angel hair pasta (see recipe below)
Fresh ground black pepper and salt as needed

Island Chimichurri Sauce
1 Tbsp Olive oil, extra virgin
1 Tbsp Lemon juice, fresh squeezed
1 Tbsp Lime juice, fresh squeezed
½ tsp Sugar
2 tsp Garlic, fresh, minced
1 Tbsp Each: fresh cilantro, parsley and scallions, finely chopped

Fresh Scallion-Garlic-Thyme Angel Hair Pasta
8 oz. wt. - Angel hair or cappellini pasta
1 Tbsp. Salt
3 Tbsp. Olive oil
1 Tbsp. Garlic, fresh, minced
4 Tbsp. Butter, cold cut into ¼" slices
3 Tbsp. Scallion tops, 1/8" sliced
1 tsp. Fresh thyme leaves, chopped
Chopped salt and fresh ground black pepper to taste

1. Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel hair pasta as described below.
2. Season scallops lightly on both sides with fresh ground black pepper and salt.
3. Heat the olive oil in a large sauté pan over medium heat until hot but not smoking. Add the scallops and sear on each side for 2-3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over-cooking while plating.
4. Mound the hot fresh scallion-garlic-thyme angel hair pasta in the center of two warm dinner plates.
5. Place the 2 scallops atop of each portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top each scallop with 2 tsp of Island Chimichurri Sauce and a sprinkling of the three-color pepper confetti.
6. We also serve this dish with fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta.

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   Island Chimichurri Sauce Measure and combine all ingredients in a small glass bowl and set aside until serving.

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   Fresh Scallion-Garlic-Thyme Angel Hair Pasta
   1. Place 1 gallon of hot water in a large 6 quart pot, add 1 Tbsp of salt and bring to a boil over high heat.
   2. In a large sauté pan, heat the olive oil over medium heat, add the garlic and sauté for 1 minute, do not brown. Remove from heat and swirl in the butter until melted, then mix in the scallions and thyme.
   3. Cook the pasta in the boiling salted water per the instructions on the package. When cooked, drain thoroughly in a colander, then add to the scallion-garlic-thyme butter mixture and toss to coat. Cover to keep hot, then immediately proceed to the searing the scallops and serving steps above.