Scallop Cove


INGREDIENTS ALL AVAILABLE FROM SCALLOP COVE (although you harvest your own scallops - that's the fun part!)

  • Fresh scallops from St. Joe Bay
  • Flour tortillas
  • Shredded cheddar cheese 
  • Pickled Jalapenos
  • Cooking spray or butter

Spray pan with cooking spray or butter - dealer's choice
Place tortilla in pan, sprinkle cheese and let melt just a bit - cook on low/medium
Once cheese has melted a bit, add cleaned scallops and jalapenos (and any other ingredients you choose)
Sprinkle more shredded cheese on top and place another tortilla to close
Once cheese has melted, flip and cook on other side



Before you follow any of these recipes I'll advise you to remove the very small muscle that attaches itself to the scallop.  This is for the perfectionist chef and you don't have to do this but I find that the small part of the muscle that remains on the scallop can be a bit chewy.  It's only a small piece so it's not all that bad but....I'm just saying, I like to remove it.

The first part of this recipe requires you to save some of the largest shells you have harvested.  You will scrub these in warm soapy water and use them for your dishes to serve the appetizer.  This recipe was invented by Nina, whom we bought the store from in 2002.  Thanks Nina!

You'll have to make adjustments for the number of scallops you have but here is what we do.

  1. Place two or three (or four, if you're early in the season) of the scallops on the cleaned shells.
  2. Saute butter and garlic in a small pan until the garlic is fragrant and translucent.  You can add some basil or parsley into this if you'd like, for color.
  3. Pour some of your mixture over the scallops in the shells.
  4. Sprinkle parmesan cheese over the tops of all the scallops and shells.
  5. Put under the broiler or bake until the parmesan starts to brown.

Remember, it doesn't take long for a scallop to cook.  Once it starts to turn white is done.  Usually less than two minutes.


Okay....we have our big batch of scallops!  They will go into this mixture at the very end because they cook so quickly.

  1. Prepare pasta to be served under the following mix.  Any kind you prefer.
  2. Saute garlic, butter and fresh basil (we have at the store).
  3. If desired, add a little white wine.
  4. Add tomatoes, fresh or canned.
  5. Then add some half n half and bring to just to a boil.
  6. Throw in the scallops.  Stir until the scallops just turn white.
  7. Serve the mixture over pasta and top with parmesan cheese.


Okay...this one's a bit more complicated but is really great.  You can get everything you need at the store.  I'm not giving amounts so you'll have to judge this based on your past cooking experiences.  Ask me questions at the store if you want and I'll help you based on the number of people and scallops.  If you feel you need more "sauce" you can add white wine, juice from the tomatoes and/or coconut milk.  You want your consistancy to be close to spagetti sauce with mushrooms.

  • Fry some bacon and set aside
  • Saute garlic in butter until tender then add chopped basil and saute
  • Add fresh or canned diced tomatoes, saute some more (have a sip of wine or sparkling water while you cook)
  • Add canned or frozen corn
  • Add previously cooked bacon, crushed into small pieces  saute a bit more
  • Pour in coconut milk and let all ingredients come to a boil
  • Add peeled shrimp and cook for just a minute  (the shrimp take longer to cook than scallops so be careful here)
  • Add scallops and cook for just a minute
  • Serve over angel hair pasta or orzo
  • Top with parmesan cheese



Once you eat Julia's crab cakes you will never order crab cakes in a restaurant again!

1 lb fresh jumbo crab
1 packet Old Bay Crab Cake Classic
1/2 cup mayonaisse
1 cup panko bread crumbs
1 egg

Drain and remove any cartilage from the crab - set aside

In a separate bowl, mix mayonaisse, egg and packet of Old Bay
Gently toss in crab meat
Add about 1/2 cup of panko break crumbs to hold together
Shape mixture into 6 cakes or 12 crab balls

Broil or pan fry for 4-5 minutes per side or until golden brown.

Makes 6 (3 oz) servings