Print Recipe Venetian Hot Plate’s Misto Mare Votes: 1 Rating: 5 You: Rate this recipe! Course Appetizers Servings MetricUS Imperial Ingredients 1 Tbsp. Olive oil3 shrimp peeled and deveined3 Diver Scallops cleaned6 Blue Lip Mussels2 littleneck clams5 oz chopped clams with liquid1 Tbsp chopped garlictsp ¼red pepper flake1 teaspoon chopped Italian parsley1/3 cup white wine1 […]
Sashay over to Sambuca at the Rice Hotel, Houston’s sensational supper club with a historic past!
It’s short lived here in Texas, but those crisp evenings are back! When it comes to enjoying them properly, we’ve provided you a few dinner options, perfect for enjoying wrapped up in your coziest sweater, with a glass of wine in hand!
Sashay over to these Nori Seared Scallops with Black Mango Puree, served up at Houston’s favorite supper club, Sambuca! Carrot butter and black mango puree give this dish a creative spin that will keep your taste buds dancing all night!
Jet to the south of France this weekend at Chef Andrew Weissman’s stunning Signature at La Cantera Resort & Spa. This soul-pleasing perch at the highest point in San Antonio is where you’ll taste French and American fare so fabulous, you’ll wonder if you’re still in South Texas!
A “signature” dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio — pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
Seasonal ingredients are top of mind in a gourmet meal we’ve “arranged” for you and someone special! Settle in at home for three courses that focus on all things fall…
Delicious diver scallops, or “Capesante,” from Executive Chef Danny Trace with Potente in Houston. Plated on a bed of crushed corn risotto in a shellfish broth, garnished with fresh herbs.
The talented Chef Hugo Ortega of Caracol in Houston shared this delicious recipe for scallops with a delightful poblano sauce.
Great as a second course or full entree, this preparation with brown butter (GF) gnocchi is sure to satisfy. Portico Simply Scallops are all natural and do not contain added ingredients, so you can serve the very best with confidence!
Grilled scallops with blue corn puree and achiote sop, plated with grilled summer vegetables from Chef Todd Havers at Cafe Josie.
Sleek and sophisticated, yet casual and comfortable all the same, Caracol in Uptown is known for its delicacies inspired by Pacifica coastlines and Mexican street food. What makes this spot even more special is…
If you missed our show this weekend–don’t fret! Stay tuned for the first FULL EPISODE of Goodtaste with Tanji – available Monday, April 11th right here on Goodtaste.tv!
Fire up those skillets! We’re inside the remarkable Sysco Central Texas kitchens for a VERY easy seafood dish from Sous Chef Dustin Alexander. His Seared Scallops with Chipotle Lime Quinoa are delicious with a capital D!
Goodtaste is back inside the incredible kitchens at Sysco Houston with Executive Chef Ojan Bagher for a double take on scallops! We’re trying two different preparations using the same scallops for both dishes.