Recipes & Cooking

A few suggestions for cooking your awesome seafood!

New! Honey & Soy Glazed Scallops & Grouper Cheeks


  • 6-8 Large fresh Maine sea scallops and grouper cheeks
  • 3 Tbs Sesame seeds
  • 2 Tbs Cornstarch
  • Salt Pepper
  • 2 Tbs Avocado Oil or any high heat oil for searing
  • 2 Tbs Soy Sauce
  • 4 Tbs Honey
  • 1 Tbs Rice Vinegar
  • 1 Tbs Kecap Manis (sweet soy sauce, found in Asian section of your local market, or Asian market)
  • 2 Tbs Butter

Ingredients for fried basil leaves 

  • 8-10 fresh basil leaves
  • avocado oil for frying


First to make your fried basil leaves.

In a cast iron skillet add enough avocado oil (or oil of your choice with high heat point) to 1/4 inch depth of skillet.  On high heat, fry basil leaves for approximately 10 seconds.  Just enough to get them crisp and glassy looking.  Remove with slotted spoon and place on paper towel.

Make your sauce for your scallops and grouper. In a saucepan on medium high heat on stove top, add honey, soy sauce, rice vinegar and kecap manis.  Stir together and bring to a low bubble.  Remove from heat and add the tablespoons of butter, 1 at a time, swirling in butter. Keep warm (on low heat but do not allow to bubble again or butter will split)   If you don’t want to make this sauce, you can always substitute it with the award winning Ginger Soy Infusion Sauce.

Pat dry scallops and grouper.  Season with salt and pepper.  Add sesame seeds to a plate and press scallops and grouper onto sesame seeds, each side, to coat.  On another plate, dip top and bottom side in cornstarch.  I do this because the cornstarch will absorb any extra moisture in the scallop and grouper and keep the sesame seeds from falling off the scallops and grouper as they cook.

Heat a cast iron skillet onto high heat and add avocado oil.  Sear scallops and grouper each side for approximately 2-3 minutes.  Remove from pan and place in your warm honey soy glaze, gently coat scallops. Transfer to serving plate and garnish with fried basil leaves.