May 8, 2013 8:06 PM by Jennifer English

Scallops and Bloody Marys

Anyone in the restaurant or hotel business will tell you that Mother's Day is one of the busiest days of the dining-out year. Elaborate Brunches are laid out and Moms are escorted, treated and celebrated all over town.

But popular means two things to me. Crowded and waiting. I understand wanting to relieve Mom from cooking, and to treat her to a wonderful experience. But to me, overcrowding and overeating are not on the menu.

If Mom loves a big hotel brunch for Mother's Day then try making a reservation for an early-time or an off-hour to avoid the crush of crowds. Favorite restaurants might have special Mother's day dinner menus as well as brunches.

But my best advice is to think about your own mother and consider what her very favorites things to eat are. I suspect that all her favorites taste better when they are enjoyed in the company of the people she loves the most.

treat Mom by offering a Bloody Mary made from scratch or a beautiful, bubbly Bellini as a start to the celebration

The bellini was made famous at the cite of its invention in Venice Italy at harry's bar.

My version calls for 1 part of chilled Jumex peach Nectar poured into a Champagne flute and then topped with chilled Spanish Cava. My favorite is the delicious world class Segura Viudas for under $8 a bottle. It is one of the great wine values in the world. A non alcohol version can be made by substituting Perrier for Cava.

My own mother loved the bountiful seafood of our native New England. Scallops were a favorite. Many people are scared off by cooking scallops. In my mind they are among the easiest to cook. Trader Joe's has a superb frozen version that is sweet, meaty and affordable. Simply thaw them in the refrigerator overnight for the best results. Scallops can be enjoyed for brunch, lunch or supper.

I will serve mine with oven-roasted potatoes and super fresh asparagus alongside a bright salad of peppery greens in a lemony dressing.

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.Oneof the finest mixologists in the world sent us this recipe for a Mother's day Bloody Mary. We thank him for this world class example.

Bloody Elixir
H. Joseph Ehrmann
1.5 0z of Square One Organic Rye Vodka
4 shakes each of Dill, White Pepper and Celery Salt
2 shakes each of Worcestershire Sauce and Tabasco Sauce
1 squeeze (approx. 5oz) of Elixir Juice (mixture of olive brine, dill pickle juice and various other pickling juices)
Squeeze one piece of Fresh Lemon
2/3 bar spoon of Horseradish
Fill with Tomato Juice
Kosher Dill Pickle Spear
Thick-cut, cooked Bacon slice
(With all ingredients, use organic whenever, wherever possible)
In a mixing glass, add all ingredients and fill with ice. Shake lightly enough to mix the ingredients but not so much as to melt all ice and over-dilute the drink. Leave the Bloody in the large tin of a Boston shaker, allowing the last drops to drain from the glass into the tin. Rim the pint glass with Old Bay Seasoning and pour the drink back into the glass. Garnish with a slice of Bacon and a Dill Pickle. Don't use a straw, and drink from the rim in order to get a little of the rim with each sip. And eat your bacon, damnit.
Mixologists Notes:
This is probably my oldest recipe. I came up with this formula while working on the roof deck bar of Roxanne's in Washington DC, in the summer of 1992. It has won many accolades including Best Bloody Mary by's "Best of San Francisco" in 2005, 2006 and 2008. In June 2008 it was #4 in GQ Magazines "20 Best Cocktails in America". Everyone thinks their Bloody Mary is the best, and although I firmly believe


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