Photo by Amanda Comission

By Derek Mayes, Executive Chef, Top of the Cove Restaurant

Prepare a meal for you and your spouse or a weekend at anchor with friends that's worthy of a five-star restaurant. To save space and time on board, prepare the scallop dressing and risotto at home, cool, place in containers and bring to the boat!

Yield 4 portions

Scallops

Ingredients

1-1/4 lbs     Bay scallops
Salt and white pepper
1 tsp     Garlic, minced
1-1/4 cups     Grape tomatoes, halved
6 tbsp     Extra virgin olive oil
2 tbsp     White wine vinegar
1 tbsp     Fresh lemon juice
1 tsp     Shallots, minced
Freshly ground black pepper
1/2 tsp     Fresh marjoram leaves, chopped
2 tbsp     Parsley leaves, chopped

Directions

• Season scallops with salt and white pepper; sauté in olive oil for 2 to 3 minutes or until they have a nice sear on each side.
• Add garlic to pan and cook an additional 30 seconds.
• Remove scallops and garlic from the pan; toss with tomato halves
• In a small bowl, combine olive oil, white wine vinegar, lemon juice and shallots; whisk until well blended and pour over warm scallop mixture, tossing to coat.
• Adjust seasonings with salt and freshly ground black pepper.
• Sprinkle marjoram and parsley over scallops; sauté to coat.

Bacon and Chorizo

Ingredients

1/4 stick     Butter
4 oz     Bacon, chopped
4 oz     Chorizo sausage
1     Large onion, chopped
2 cups     Arborio rice
2/3 cup     Dry white wine
4 cups     Rich chicken stock
1/2 cup     Freshly grated Parmesan
Black pepper

Directions

• Melt the butter in a large pan and cook the bacon, Chorizo and onion until the onion starts to colour.
• Add the rice, stir around pan for 3 minutes and pour in the wine.
• Let wine evaporate then start adding the cold stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more.
• Once risotto is cooked al dente (about 18 to 20 minutes), remove from heat and stir in Parmesan and freshly ground black pepper.