Divan sea Scallops with mango pineapple sals (Pond View Restaurant - Kingston, NH)

16 2-oz Sea Scallops
1 Tbsp Pure Virgin Olive Oil
1/4 Pineapple (fresh, peeled)
1 Mango (diced)
1 lg Beefsteak Tomato (diced, remove seeds)
1 Jalapeno (fresh)
1/4 Bermuda Onion (diced)
1 tsp Cilantro (chopped)
2 Scallion (finely chopped)
2 Tbsp Brown Sugar
2 Tbsp Maple Syrup
1/2 juice from fresh Lemon
1/2 juice from fresh Orange Juice
1 Tbsp Honey
Salt and Pepper to taste
1 Tbsp Tequila
1 Tbsp Corn Starch


Place olive oil in large sauté pan until oil starts to smoke. Place scallops in pan for 1 ½ minutes per side or until golden brown. Remove and put aside.

Mango Pineapple Salsa - Sauté onions, Jalapeno, tomatoes, pineapple and mango together. Add honey, maple syrup, brown sugar, lemon, orange juice and cilantro. Add tequila, mix together. Mix equal parts corn starch and water until cornstarch dissolves and add to mixture. Remove from heat and serve warm or cold.

Place scallops on plate and spoon salsa mixture over scallops. Garnish with sprig of fresh Cilantro.

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Fennel Soup with Oysters (Copycat Restaurant Recipe)

3 fennel bulbs, cored and cut into 1/2 inch pieces
1 medium yellow onion
2 Tbsp butter
1 quart chicken stock
1 bunch watercress, cleaned
18 shucked oysters
1 Tbsp chopped chives
6 Tbsp heavy cream
salt and pepper

Peel and dice onion. In medium sized stockpot over medium heat, melt butter and add onion. Sauté, stirring occasionally, until translucent. Add chicken stock and fennel, and bring to a boil. Simmer until fennel is tender. Season with salt and pepper.

Transfer to a blender in batches and puree until smooth. Check seasonings and add more stock if needed to get proper consistency.

Return soup to heat to bring back to simmer. In small sauté pan, boil cream until reduced by half. Add oysters, salt and pepper and cook for 30 seconds. Add chives.

Ladle soup into 6 bowls, Place a small mound of watercress in the middle of each bowl and three oysters on top of the watercress.

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