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Taste of Maine: Scallops with pappardelle, fresh berry frappe

Bring the flavors of Maine to your dinner table without going anywhere. Here, chefs and owners Mark Gaier and Clark Frasier of Arrows restaurant in Ogunquit, Maine share some easy and classic dishes like scallops with pappardelle and a fresh berry frappe.

Scallops with pappardelle, marjoram and roasted garlic
Servings:

6 servings

Ingredients

    • 3 Large Heads Garlic, Broken into Cloves, Husks Intact
    • 2 Tbl. Olive Oil
    • 1 Tsp. Kosher Salt, Plus More to Taste
    • 18 U-10 Scallops
    • 2 Tbl. Extra Virgin Olive Oil
    • 1 1/2 Cups Chicken Stock
    • 1 1/2 Cups White Wine
    • 1 Tsp. Marjoram
    • 2 Tsp. Unsalted Butter
    • 6 Cups Pappardelle, Cooked
    • Freshly Ground Black Pepper

Preparation

Baking Directions:

Preheat the oven to 375F. Toss the garlic cloves with the olive oil and 1 teaspoon salt and heat in the oven for about 15 minutes. Remove the garlic, let cool and peel. Sauté the scallops in the extra virgin olive oil, 2 minutes per side. Remove the scallops and discard the oil. In the same pan, bring the chicken stock and the wine to a boil and cook to reduce the liquid by half. Add the marjoram and whisk in the butter. Combine the scallops, the sauce, and the garlic, in a large bowl and then toss with the pasta. Season with salt and pepper to taste. Serve on a platter or divide between six heated individual plates.

Fresh berry frappe
Servings:

6 servings

Ingredients

    • 1 cup blueberries
    • 1 cup raspberries
    • 1 cup strawberries
    • 3/4 cup orange juice
    • 6 tablespoons sugar
    • 3 teaspoons vanilla
    • 3 cups vanilla ice cream

Preparation

Baking Directions:

Puree all of the ingredients in a blender. Pour into tall glasses.

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