Honey and Garlic Glazed Sea Scallops

By Chef Matthew Nesel of The Bay House in Lincoln City

“Honey and garlic are each considered to be a natural aphrodisiac. In medieval times, honey was fermented and made into mead. Lovers on their honeymoon would drink the mead to sweeten their marriage. The heat from the garlic is said to stir sexual stimulation.” Matt Nesel

2     medium to large sea scallops, lightly seasoned with salt and pepper
5    medium Crimini mushrooms, stems removed and thinly sliced
2    tablespoons white wine
2    teaspoons chopped garlic
2    tablespoons grade-A honey
3    tablespoons olive oil
½    ounce baby greens
½    ounce Gouda, thinly sliced or shaved
*    salt and pepper

1. In a small sauté pan over medium high heat, add 1 tablespoon olive oil. Sear scallops on both sides to a golden brown (1–2 minutes per side). Remove from pan and set aside.

2. In same pan, add one more tablespoon olive oil and all but ½ teaspoon garlic, sauté until garlic starts to color, then add honey, a pinch of salt, and stir together briskly. Set aside, but keep warm.

3. Heat another pan over same burner, add remaining olive oil, ½ teaspoon garlic and stir until garlic softens. Add mushrooms and sauté for about two minutes. Deglaze pan with wine, and sauté a couple of minutes longer, until the mushrooms have absorbed the wine and are heated through. Season to taste with salt and pepper.

4. Arrange greens on plate and top with mushrooms, then scallops. Spoon half of the honey-garlic sauce over the scallops and drizzle the rest around the greens. Place the Gouda over or to the side of scallop. Yields 2 servings.
Wine Suggestions: Westrey Winery ’07 Pinot Gris or Cameron Winery ’06 Dundee Hills Pinot Noir

About the Chef

Matt Nesel is a graduate of the California Culinary Academy in San Francisco and has spent most of his career on the West Coast with stints spent in Jackson Hole, Wyoming, plus Montana and Alaska. He decided to settle on the Oregon Coast at the beginning of 2007 after spending two years in Portland—he loved its raw natural beauty and casual atmosphere.

“At The Bay House, I am very pleased to be able to work with an abundance of fresh, local and organic produce as well as a wonderful variety of fresh seafood. Not to mention, the restaurant has a view like no other and an award-winning wine selection to pair with all the wonderful plates,” Nesel said.

His cooking style and techniques are considered to be American-eclectic with a global fusion, incorporating his favorite flavors from Indian, Asian and Mediterranean cuisine.

The Bay House is located at 5911 S.W. Highway 101 in Lincoln City. For more information on the restaurant, click here to read the Postmarks article on the Central Coast. or visit .

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