grilled bay scallops by Nate Everett


It was 85 degrees in Washington today, so naturally, I retreated to my building's rooftop oasis to kick off grilling season with Rodrigo, one of my fellow residents at Atlantic Plumbing. Whohoo! We enjoyed a light lunch of grilled bay scallops and a simple arugula and balsamic vinaigrette salad.

Admittedly, it was my first time grilling scallops. I must say that I prefer searing them over medium-high heat in a saucepan. The saucepan allows you to retain the necessary juices for an even, caramelized exterior; grilling the scallops produces a nice sear but you lose a lot of the marinade and the briny juices, which drip through the grates. The results were good, but next time I'll bake the scallops in their shells on the grill or sear them in a saucepan with butter. 

How do you like cooking your scallops?


  • 1 pound good quality bay scallops
  • 1 tbsp olive oil
  • 2 tbsp minced shallots
  • 1 lemon
  • Kosher salt
  • ground black pepper
  • 3-4 sprigs lemon thyme
  1. Place the scallops in a medium-sized bowl. Drizzle with the olive oil and toss to coat.
  2. Juice half the lemon and cut the other half into wedges for serving. Strip the lemon thyme leaves from their stems.
  3. Season the scallops generously with the salt and pepper, then add the shallots, lemon juice and thyme. Toss again to evenly distribute the ingredients over the scallops.
  4. Allow the scallops to marinate in the refrigerator for at least one hour.
  5. Grill for 2-3 minutes on both sides directly over high heat, or until they separate easily from the grate. Garnish with the lemon wedges and more of the thyme and serve immediately. 

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!

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moules marinières by Nate Everett

Classic French (or Belgian, depending on who you ask) steamed mussels are one of my favorite go-to dishes for a dinner party. They are rich with flavor, packed with protein, and remarkably inexpensive and easy to make. For the best results, remember that freshness is critical here: contact your local fish monger to find out which day of the week (and time of day) they have their mussels delivered and pick up your bounty as soon as you can. One pound of mussels per guest will do. Serve with a baguette or rustic sourdough bread to sop up those delicious juices at the bottom of your bowl.

Bon appetit!



  • 3 pounds fresh mussels
  • 1/2 cup minced shallots
  • 1 bay leaf
  • 3 cloves thinly-sliced garlic
  • 3 tbsp unsalted butter
  • 1 cup dry white wine
  • 1/4 cup warm heavy cream
  • 1/4 cup chopped parsley leaves
  • 1 tbsp lemon juice
  • Kosher salt and ground black pepper 
  • 1 baguette 
  1. Prep the ingredients. Have everything chopped, minced, measured and ready to go.
  2. Place the mussels in an ice-filled bowl to the left of the sink and put an empty colander in the sink. Handling one at a time, debeard the mussels and scrub them under cold running water to remove mud and other debris and place them in the colander as you go. Discard any dead mussels. The deceased ones are easy to spot - any mussels that gape open and remain open for more than a minute after you flick the shell with your fingernail should be tossed. 
  3. Melt the butter in a Dutch oven or large saucepan. Add the shallots and cook over medium heat for several minutes until translucent, then add the garlic and cook for a minute longer.
  4. Empty the strained mussels into the pot and immediately pour over the white wine, and add the parsley leaves, bay leaf, lemon juice, and sprinkle with salt and pepper. Cover and cook on medium heat until the mussels have opened up, about 6-8 minutes (this step is kind of like making stovetop popcorn; gently shake the pot back and forth several times while the mussels are cooking).
  5. Remove from heat and add the heavy cream. 
  6. To serve, pile the mussels into individual serving bowls. Tilt the pot towards you and, using a large spoon, skim the cooking liquid, onions, shallots and garlic from the pot and spoon it over the mussels. Continue until there are about two tablespoons of liquid left in the pan; discard this bit of liquid as it will contain residual sand. Garnish the mussels with fresh parsley and serve immediately.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!