Monday, February 28, 2011

The Collective on Serious Eats NY

Read all about us in today's edition of Serious Eats NY! Article and photo courtesy of Stephanie Klose.

Friday, February 25, 2011

Tuesday, February 22, 2011

We're Flo Fabricant Approved!!

Please see today's mention in the New York Time's Wine and Dining section!

Saturday, February 19, 2011

Saturday, February 12, 2011

Citrus Chutney Glazed & Seared Scallops

Talk about impressing your Valentine on Monday night! Present a couple of these to him or her (plated attractively, natch) and you're sure to kick start both the meal and evening to follow in the right direction. Luscious and briny sea scallops kissed with citrus and the sweet tanginess of simmered molasses, brown sugar and exotic spices - how could they not fall in love?

Don't be frightened by the seemingly long set of instructions below. These are super-fast to prepare. We're just trying to be thorough.


6-8 fresh sea scallops / kosher salt and freshly ground black pepper / 3 T. oil (olive, grapeseed, canola, etc.) / 1-2 T. The DP Chutney Collective's Spice Route Citrus Chutney

  • Pat scallops dry with a kitchen towel and remove and discard the abductor muscle if still attached.
  • Sprinkle the scallops on both sides with a fair amount of salt and black pepper.
  • Heat a skillet over medium-high heat for about 2 minutes then add oil.
  • Place scallops in pan making sure to leave an inch or so between each one. This may require a large pan depending upon the size of the scallops.
  • Reduce heat to medium and LEAVE THEM ALONE. When a nice brown crust has developed on the bottom - about 6 or so minutes - carefully flip each scallop. If you've waited long enough and kept the heat steady, the crust will "un-stick" the scallops and they'll be easy to turn.
  • With a spoon or brush, glaze the top of each scallop with Spice Route Citrus Chutney. Coat each well.
  • Cook for 1 more minute and remove from pan.
  • Serve warm over baby arugula or next to a salad of microgreens. Alternately, serve plain but garnished with minced cilantro and/or parsley.
  • Plating on a scallop shell provides a chic touch that shows you care.