Seared Balsamic-Glazed Sea Scallops

Sea Scallops

Sea Scallops


Scallops marinating in balsamic vinegar

Scallops marinating in balsamic vinegar


Searing/pan frying the scallops

Searing/pan frying the scallops


Caremelizing scallops

Caramelizing scallops


Seared Balsamic-glazed Sea Scallops

Seared Balsamic-glazed Sea Scallops



The bottom of your pan should look like this, when you’re done.


This is probably the easiest, and most delicious way to eat sea scallops. I don’t make them often, because they are on the expensive side. However, once in a while I like to splurge on these scrumptious sea mollusks. They are a good source of protein, and healthy for you.  This method requires very little time to prepare them.


Serves 3-4  Yields about 18-20 large sea scallops
Degree of difficulty: Very easy Cooking time: 6 minutes


  • 1.25 lb.large sea scallops, preferably fresh, not frozen
  • Freshly ground black pepper to taste
  • 1/4 cup Balsamic vinegar
  • Olive oil for searing/frying


1) In a medium size bowl, season sea scallops with freshly ground black pepper. Add the balsamic vinegar, mix well. Let it marinate for a minimum of 15 minutes. Turn them at least once. Do not let it sit too much longer in the marinade.

2) On high heat, (almost the highest setting) in a large, stainless-steel frying pan, barely cover the bottom of the pan with olive oil. Make sure, it is hot, if not, you will not obtain the nice golden brown color.

3) Drain the scallops as much as you can, (do not use a paper towel) and place it on the hot pan, in a single layer. Cook on high heat for about 4 minutes. I use the kitchen timer. BE CAREFUL, OIL WILL SPLATTER A LITTLE, and the stove will get messy.

4) Lower the flame to medium, flip scallops, and cook other side for about 2 minutes. That’s it!!! DO NOT OVERCOOK, AS THEY WILL GET CHEWY.

I served the scallops with brown rice, and broccoli. The entire meal took about 30 minutes to prepare from start to finish. I hope you will try it soon.

Happy Cooking From My Kitchen To Yours!




Gina’s Succulent Crab Cakes

Gina’s Succulent Crab Cakes 

Crabcakes2015 009

Mise en Place

Crabcakes2015 010

Sweating the veggies

Crabcakes2015 012

Mixing all the ingredients

Crabcakes2015 013

Made patties

Crabcakes2015 015


Crabcakes2015 021

Crabcakes2015 019


Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight.  Generally, Blue Crab are used, and they are indigenous to the state of Maryland. They are famous for their crab cakes.  My family gave my Maryland style crab cakes rave reviews, and I am happy to share my version with all of you.

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 crab cakes. This recipe can be divided in half to serve about 3-4


  • 2 lbs. ( 2  -16 oz containers) lump crabmeat
  • 2 cups seasoned breadcrumbs
  • 2 tsp. Worcestershire sauce
  • 2 tsp. stoneground mustard
  • 2 tsp. Creole seasoning
  • Sprinkle of garlic powder
  • 4 eggs
  • 1/2 cup flat leave parsley, chopped
  • 1/2 red bell peppers, diced
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
  • Freshly ground pepper


1) Over med-high heat, in a medium size pan, heat up 1 tbsp. olive oil and butter, add celery, onion and bell pepper, sweat for about 3-4 minutes. Let it cool.

2) In a large bowl, combine crabmeat and all the remaining ingredients. Add the veggies, and mix well. Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula and the aid of a fork, cook on the other side for 2 minutes. Remove promptly. Repeat. You can also broil them for a healthier version.

I served them with a rémoulade sauce which consist of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

I also made a beautiful beet salad with field greens to go with it. I hope, you will give this recipe a try. Your family will love you for it.

Wine suggestion: Gavi, a beautiful Italian white.

Bon Appetit from Gina’s Kitchen!


Freshly-Caught Mahi-Mahi with Mediterranean Seafood Rub

Freshly-Caught Mahi-Mahi with Mediterranean Seafood Rub






My son Peter-John and his friends recently went on a fishing trip off Islamorada, in the Upper Keys. They had a blast, and caught tons of Mahi-Mahi, which is a rarity, this time of year. I made it tonight using Kouzounas Kitchen Mediterranean Seafood Salt Rub. It came out unbelievably delicious, with a beautiful golden brown color. It was moist and packed with all sorts of amazing flavors. My family and I went crazy over it. We could not stop raving about the freshness of the fish, and its scrumptious taste.

I am so happy to share this recipe with you because I used this blend of spices that is well-balanced and full of fragrance. It worked beautifully with the fish.


– 1.5 lb. of freshly-caught Mahi-Mahi (or store-bought) Approx.
– 1/2 cup of whole-wheat flour
–   2 tsp. of Kouzouna’s Mediterranean Seafood Salt Rub
– 4 tbsp. olive oil
– 1 tbsp. of un-salted butter
-Salt to taste (may not be necessary depends on your sodium diet intake)

You will do this in 2 batches, unless you are making less than what the recipe calls for.

Serves: 3-4 Degree of difficulty:  Easy


1) Mix the flour and the spice together. Set aside. Lightly season fish with salt and drench in the flour mixture. Shake excess flour off.  Sprinkle a little more spice, to taste.

2) Over medium-high heat, heat 2 tbsp. olive oil with 1/2 tbs. butter, once the butter is melted and pan is hot enough, pan fry the fish for about 3 minutes on one side, and 2 minutes on the other side. Always start with the pretty side of fish down. Repeat this process, if necessary.

I served the fish with homemade pickled red onions, roasted sweet potatoes and a nice wedge salad.

Disclosure: KOUZOUNA’S KITCHEN DID NOT PAY ME TO USE THEIR PRODUCT. I am sharing this recipe because my family and I are very happy with this dish. I highly recommend this spice for all your seafood dishes.

Bon Appetit from Gina’s Kitchen!

PJ with a Mahi-Mahi

PJ fishing off Islamorada

This is not “fish” story! I got the picture to prove it….



%d bloggers like this: