Lunch and Dinner Entrees
Ginger Scallops with Artichoke Pesto Mashed Potatoes

Makes 4 Servings

Ingredients for Marinade:
4 tablespoons worchester sauce
1 fresh tomato, cubed
1 teaspoon chopped fresh ginger
2 tablespoons ketchup
4 tablespoons olive oil
coriander seeds, to taste
ground chipotle, to taste
salt and pepper, to taste

Additional Ingredients:
16 medium size scallops
1 Tablespoon artichoke pesto, available in
the gourmet section of your grocery store.
4 potatoes, boiled

1. Combine marinade ingredients and place in a ziplock with your scallops. Allow them to marinade for about 2 hours, refrigerated.
2. Once scallops have marinated, place them in a skillet on medium-high heat and cook for 3-4 minutes on each side.

3. Mash the cooked potatoes with the artichoke pesto.
4. Place four scallops on each plate with 2 small scoops of mashed potato. Garnish with the juices from the scallops and ground chipotle powder. Serve and enjoy!

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An elegant entree, with confort-food appeal--East Brother Light Station
Address: 1900 Western Drive Boat Departure Location: Point San Pablo Yacht Har
Richmond, CA
Telephone: 510-233-2385
www.ebls.org
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