Plate of Hokkaido Scallops with Meyer Lemon sauce at 7th Avenue Social by Chef Everett Fromm
Photo courtesy of Michael Caronchi

Food


Chef’s Choice: Savory Scallops Recipe

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.  

GET THE RECIPE IN OUR FEBRUARY ISSUE!

 

>> Read the full story in our February issue:

Get the Digital Edition Here

 

Subscribe to our Print Edition Here