TODAY | April 17, 2013
>>> 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.