New Jersey is home port to many commercial fishing vessels. Whether it be via long-line boat for swordfish or day scal-lop boat, our waters provide extraordinary seafood that is easy to buy with making a trip down the Shore. These scallops were purchased at Metropolitan Seafood in Clinton, where owner Mark Drabich prides himself on sourcing locally caught fish and shellfish. These scallops were fished by Arty Ochs out of Point Pleasant Beach aboard the Christian and Alexa. The salad is topped off with dabs of “Merlie’s Magic,” made by Hoboken Eddie. It has orange, pineapple and plenty of hot peppers to add just the right zing.
SERVES FOUR
1 pound sea scallops (I love the larger sizes, such as U-10 or 12), patted dry and seasoned with salt and pepper
3 sprigs rosemary
2 lemons, juiced
1/2 cup olive oil, plus 1 tablespoon
1 clove garlic, peeled and minced
1 teaspoon Dijon mustard
Salt and pepper to taste
1 cup pineapple chunks
Hoboken Eddie’s “Merlie’s Magic” orange pineapple sauce
4 large handfuls of baby spinach, rinsed and dried
1. Heat a non-stick sauté pan over high heat.
2. Add 1 tablespoon of olive oil.
3. Add scallops and sear until golden, about 1 minute per side.
4. Remove to a plate.
5. Add remainder of olive oil to pan.
6. Add rosemary and turn off heat.
7. Allow to sit for a couple of minutes.
8. Add lemon juice, garlic and mustard and whisk until combined.
9. Pour this dressing over greens to taste.
10. Top with scallops, pineapple and Hoboken Eddie’s Sauce.
... but I digress 
Sounds very good!