autical acquisition and redistribution specialist.

 Seves 4

2 TBSP  Olive Oil

2    8oz. Scallops, remove foot (medium size 1 1oz per scallop)

3 TBSP Bayou Spice   2 Tomatoes, roughly chopped, seedless, skinless

½ Cup Scallions, chopped         3 TBSP Butter     ½ Cup Beer (the chef’s favorite is BUD)

1 Serving of Cooked Angel Hair Pasta

Heat olive oil to medium heat.  Toss scallops in Bayou Spice.  Saute scallops until half done, slight color, 1-2 minutes.  Add tomatoes, scallions/toss for 20 seconds. Add beer, butter/let foam and reduce until scallops are cooked to a hot medium rare.  Pour over cooked pasta and serve. 

Bayou Spice

½ TBSP Salt    2 TBSP Annulated Garlic     2 TBSP Annulated Onion

2 TBSP Thyme  2 TBSP Basil    2 TBSP Cayenne Pepper  2 TBSP Paprika

¾ TSP   Rosemary

1   1/2 lbs.  crabmeat   2 cups tomatoes, peeled, seeded and chopped

6 Tbsp butter    1/2 cup water     1 cup cream    Salt & Pepper To Taste

Saute crabmeat in 2 Tbsp butter and 1/2 cup water until most of the water has evaporated and the remaining liquid is creamy.

In a separate saucepan, saute tomatoes in remaining butter, salt and pepper.

Reduce cream by one half with salt and pepper to taste.

To assemble, put cooked pasta on the plate.  Place 1/2 cup tomatoes on top and form a well into which you place 6 oz.  crabmeat.  Drizzle 1 oz. of reduced cream over and serve.      SERVES 4

Just heard from OBX Taste of the Beach, only 4 spots left in the Friday, March 12th cooking class!   This year’s cooking class features multiple entrees and “side” lessons.    Check out the class menu at OBXTOB and order your tickets.

Saute escargot with chopped shallots and garlic in butter until hot.  Cover with equal amounts of Brandy and White Wine.  Simmer and reduce until syrupy.  Serve beside blackbean cake.

We do enjoy our seafood on the Outer Banks!

Applicable to Tuna, Shad, Mackeral, Bluefish or Sea Scallops

1 tsp Olive Oil      2 cups Soy Sauce    1/2 lb Dark Brown Sugar   

2 TBSP Kosher Salt     1 cup Cold Water   1 Lemon   1 Lime 

1/2 tsp Granulated Garlic   1/4 tsp Cayenne Pepper  1/4 Cinnamon

2 lb Fish

Mix all ingredients well.  Add fish and cover.  Let marinate for two hours.  Drain well and place on rack.  Smoke for four hours according to manufacturer’s specifications for the smoke house.  Rotate racks to give even smoking and cooking to fish.  Let cool overnight or for four hours.  Slice and serve, or serve hot fresh out of the smoke house.  Finish cooking in 250 degrees oven if fish is thick.

Join us January 3rd for  CORN!  It’s Clean Out Refrigerator Night!  As we are preparing to close for the season, Chef Lee is “gutting the galley” by cooking up the inventory.   No leftovers this night-eat  or take it with you.    Dining savings up to 30%! 

You will never look at leftovers the same way!  Just what can you do with this and that?  Let Chef Lee’s creativity give you a few ideas.