Bay Scallop Martini Recipe

Staff Writer
Bay Scallop Martini Recipe

An unusual and clever way to present delectable scallops from chef Kevin Rathbun who served this dish during the St. Croix Food & Wine Experience.

Deliver Ingredients


For the sweet potatoes:

  • 2 sweet potatoes, peeled and diced into 1-inch pieces
  • 2 tablespoons salted butter
  • 1 tablespoon maple syrup
  • ½ teaspoon cayenne
  • ½ teaspoon salt

For the pomegranate butter:

  • ½ cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon shallot, minced
  • 4 ounces salted butter, cubed and chilled
  • Seeds of 1 pomegranate

For the scallops:

  • 2 tablespoons canola oil
  • 1 pound bay scallops
  • 1 tablespoon parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper


For the sweet potatoes:

Steam sweet potatoes until tender. Mash until smooth and add butter, maple syrup, cayenne, and salt. Reserve hot.

For the pomegranate butter:

In a small saucepan, add the wine, lemon juice, and shallot; cook over low heat until reduced to 1 tablespoon. Whisk in cold butter and pomegranate seeds a little at a time until emulsified. Keep warm or it will separate.

For the scallops:

Place 2 ounces of potato in the bottom of 6 martini glasses. Top each glass with 3 ounces of scallops and 1 tablespoon of pomegranate butter.

Bay Scallop Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Bay Scallop Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.