Chef’s Choice: Savory Scallops Recipe

The chef from Naples’ 7th Avenue Social shares an elegant seafood recipe that allows the fresh ingredients to speak for themselves.

BY January 24, 2020
Plate of Hokkaido Scallops with Meyer Lemon sauce at 7th Avenue Social by Chef Everett Fromm
(Courtesy of Michael Caronchi)

You might notice the flavors at 7th Avenue Social in Naples taste familiar. After all, the executive chef, Everett Fromm, has cooked all over the area. Some might remember his tenure at Island Gypsy on Isles of Capri, or his stints at the local Tommy Bahama, The Turtle Club, Aqua and Annabelle’s. Traces of his 20-plus-year career color 7th Avenue’s new menu, but one of his favorite dishes is inspired by his first job in Richmond, Virginia. 

The Hokkaido Scallops with Meyer Lemon Beurre Blanc recipe is a twist on one he learned when he was 14 years old. Originally, he used a tomato confit sauce, but now he prefers to let the product—top-quality Japanese Hokkaido scallops— speak for itself by using a light lemon sauce. Using quality scallops is paramount. “These are a lot cleaner and naturally sweeter, so they caramelize better.” 

Fromm pairs the dish with risotto, hen of the woods and cremini mushrooms. Get the shellfish right, and you’re golden. “Even a beginner cook can master the dish,” he says.  

A plate of Hokkaido Scallops with Meyer lemon sauce at the downtown Naples restaurant. (Courtesy Michael Caronchi)



  • 1 1⁄4 pound dry U/10-sized sea scallops. If you can’t find Hok- kaido scallops, substitute quality dry-pack scallops from the north eastern U.S. or eastern Canada.
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • kosher salt
  • fresh-ground black pepper

Remove side muscle from scallops. Add butter and oil to 12-inch sauté pan on high heat. Salt and pepper scallops. Once fats begin to smoke, add scallops to pan with enough room so they don’t touch each other. Sear 11⁄2 minutes each side until caramelized with translucent center.

Meyer Lemon Beurre Blanc

  • 1⁄2 cup dry wine such as sauvignon blanc
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons heavy cream
  • 2 teaspoons finely minced shallots
  • 1 stick unsalted butter cut into 1-inch cubes
  • salt and white pepper to taste

Place wine, lemon juice, cream and shallots in a saucepan. Bring to simmer over medium-high heat. Reduce heat to medium and simmer for 4-5 minutes until liquid is reduced by about 75%. Reduce heat to lowest setting and whisk in half the butter cubes. When melted, whisk in a few more cubes at a time until butter is emulsified into the liquid. Remove from heat, add pinch of salt and white pepper. Serve immediately with scallops and your favorite sides on top.


Executive chef Everett Fromm.

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