‘Tis scallop season in New England! Beginning in November and ending in March, we have the freshest scallops in the country – from Cape Cod to Maine. As a chef for over 22 years, this is one of my signature dishes.
I recently made my famous Ginger Seared Scallops with citrus reduction & carrot ginger puree for The Boston 100 launch party with seafood from local fishery, Northern Wind. On December 19, I will feature the dish LIVE on “The Today Show” with Kathie Lee and Hoda. Spoiler alert: the scallops can be found in my new book “Beyond My Chef Coat.”