A fresh take on pan seared scallops comes from the kitchen of State Road restaurant.
Since opening in 2009, State Road in West Tisbury has become the darling of the Vineyard restaurant scene, with its artful décor and meals highlighting the Island’s bounty.
Catherine Walthers
This ceviche recipe from Cooking the Catch by Dave “Pops” Masch is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity.
Dave Masch
Nothing says New England like some fresh striped bass for dinner, and adding lobster to the mix makes it even better.
Beach Plum Inn Cookbook
Blending cilantro with honey to make a dessert sauce sounds a bit strange, but Chris’s combination is wonderfully refreshing served over chilled yogurt from Mermaid Farm, located on Middle Road in Chilmark.
Serves 10
Chris Fischer
Oysters love a quick turn on the grill; finish by basting with an herb butter.
Chris Fischer
Serve this as a dip, but use any leftovers on tomato sandwiches.
Jan Buhrman
This simple purée with preserved lemons is a great dip for fresh vegetables.
Serves 10
Jan Buhrman
