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TODAY   |  April 17, 2013

Make a Maine meal: Scallops, berry frappe

Mark Gaier and Clark Frasier, chefs and owners of Arrows Restaurant in Maine, show Kathie Lee and Hoda how to prepare a scallop dish with pappardelle, marjoram, and roasted garlic, topped off with a fresh berry frappe for dessert.

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This content comes from Closed Captioning that was broadcast along with this program.

>>> in today's kitchen we're cooking up two easy recipes from maine .

>> best seafood and showing off a classic dishes are award-winning chefs, mark dier and clark frazier, the owners of arrow in maine .

>> we have some wonderful maine diver scallops with pap r perdelle. these are just something different.

>> just throw them in a pan?

>> you don't cook them all the way through.

>> you like them well done?

>> i do.

>> i like it a little more well done.

>> where does the garlic come?

>> we're going to break it all up.

>> yes. i watched my mom do that.

>> would you like to start drinking?

>> that would be nice. did you bring us some maine wine ?

>> no, we didn't.

>> you have a big season coming up? summer is huge, huge.

>> it goes crazy itches cheers. tell us what happens with the garlic.

>> we're going to make a little stock. we have one on the right working away, too.

>> just a little olive oil to the garlic.

>> all right. then we have this working out. this is essentially the same, use the pan drippings from the scallops. when it cooks down a bit, we just add some butter and herbs.

>> how long would you cook that?

>> maybe four, five minutes. it cooks down pretty fast. we have some marjoram today.

>> which is one of those old-fashioned herbs. you'll smell it.

>> really potent.

>> that's the word.

>> you don't have to worry about that.

>> you've work it off.

>> as soon as that melts --

>> then we're going to pour that over there. and clark, you should putle scallops in.

>> and then we have all these already nicely roasted.

>> you can shake them.

>> if there's a little butter unmelted, that's fine. they melt in there. that's quite easy.

>> i hope you like scallops.

>> only 30 seconds, we can't get to these recipes. try this. let's go for it.

>> look at sarah in there.

>> you had me as scallops.

>> the pasta is delicious, too.

>> one of the most popular indie bands in the world right now, and they're here with us.

>> a new song. first, this is today on nbc.