Skip to main content

Search form

  • FOOD & WINE
    • FOOD & WINE FEATURES
    • QUICK BITES
    • RESTAURANT REVIEWS
    • DINING GUIDE
    • RECIPES
  • ARTS & EVENTS
    • ARTS & EVENTS FEATURES
    • EVENT CALENDAR
    • SUBMIT YOUR EVENT
  • STYLE & SHOP
    • MOST STYLISH
    • STYLE FILE
    • STREET STYLE
    • PRODUCT PIQUES
  • HOME & GARDEN
  • REAL ESTATE
  • PEOPLE
    • PEOPLE FEATURES
    • ARTIST PROFILES
    • GRAND PROFILE
    • SOCIAL GRACES
    • PHOTO GALLERIES
  • COMMUNITY
    • MYRTLE BEACH NEWS
    • COMMUNITY FEATURES
    • BEACHCOMBER
    • HISTORY
    • GETAWAYS
    • LIFE & TIMES
    • VIEW FROM HERE
    • MYRTLE BEACH NON-PROFIT DIRECTORY
    • ADOPT A PET IN MYRTLE BEACH
  • WEDDINGS
    • WEDDING FEATURES
    • GRAND STRAND WEDDINGS MAGAZINE
    • WEDDING ANNOUNCEMENTS
    • SUBMIT YOUR WEDDING ANNOUNCEMENT
  • THE MAGAZINE
    • SUBSCRIBE
    • CONTACT US
    • FREE DIGITAL EDITION!
    • WHERE TO BUY
    • SPECIAL SECTIONS
    • VIDEO
    • ISSUE ARCHIVES
    • READER SERVICES
    • ARCHIVES
    • NEWSLETTER
    • NEWSLETTER SIGNUP
    • READER SURVEY
    • SEND US YOUR FEEDBACK
    • ADVERTISE
    • CAREERS
    • SPOT THE DIFFERENCE CONTEST

Sea Captain’s Scallop Salad

Meal: 
Salads
Ingredients: 

4 ounces of spring mix and 2 ounces of chopped romaine, combined
4 ounces of crumbled goat cheese
2 ounces of craisins
6 Mandarin oranges
4 scallops per salad
1 ounce of olive oil

Directions: 

Season scallops with salt and pepper. In a medium sized sauté pan, add 1 ounce of olive oil over medium heat. Cook scallops golden brown (approximately 2 minutes on each side). Assemble salad.

MORE RECIPES
Mushroom Veloute
Under the Moonlight Martini
Uncle Scott’s Boss Turkey
Sea Captain's House She-Crab Soup
Shrimp Tacos with Corn Salsa and Jalapeño Ranch
How to Make a Violet Beauregarde
Pan Seared Local Hog Snapper over Cheddar Grit Cake with Succotash
North Inlet White Gumbo
Speculaas and Sorghum Mallow Pie
Hummingbird Cake with Cream Cheese Frosting from Sea Captain’s House
Alsatian Blueberry Pie
Rivertown Mud, Dilly Beans Catering and Cafe
Prosciutto Fig Flatbread Pizza
Dilly Beans Catering & Cafe Tomato Pie
Ultimate Chocolate Martini
Pumpkin Swirl Cheesecake from The Oyster Rock
Austin’s Chocolate Demon Cake with Caramel Drizzle from Austin’s Ocean One
Second Wind Smoothie
Maraschino Clams on a Half Shell
Pomegranate Martini
  • Load more













TERMS OF USE | CONTACT US | CAREERS | ADVERTISE | SUBSCRIBE |


About Grand Strand Magazine

  • SUBSCRIBE
  • WHERE TO BUY
  • ISSUE ARCHIVES
  • READER SERVICES
  • READER SURVEY
  • ARCHIVES
  • NEWSLETTER
  • NEWSLETTER SIGNUP
  • CONTACT US
  • ADVERTISE
  • CAREERS

Arts & Events

  • ARTS & EVENTS FEATURES
  • EVENT CALENDAR
  • SUBMIT YOUR EVENT

Food & Wine

  • FOOD & WINE FEATURES
  • QUICK BITES
  • RESTAURANT REVIEWS
  • DINING GUIDE
  • RECIPES

Style & Shopping

  • MOST STYLISH
  • STYLE FILE
  • STREET STYLE
  • PRODUCT PIQUES

Home & Garden

  • HOME & GARDEN FEATURES

People

  • PEOPLE FEATURES
  • ARTIST PROFILES
  • GRAND PROFILE
  • SOCIAL GRACES

Community

  • COMMUNITY FEATURES
  • BEACHCOMBER
  • HISTORY
  • GETAWAYS
  • LIFE & TIMES
  • VIEW FROM HERE
  • MYRTLE BEACH NON-PROFIT DIRECTORY
  • ADOPT A PET IN MYRTLE BEACH

Weddings

  • WEDDING FEATURES
  • GRAND STRAND WEDDINGS MAGAZINE
  • WEDDING ANNOUNCEMENTS
  • SUBMIT YOUR WEDDING ANNOUNCEMENT