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Seared Coriander Crusted Scallops with Cilantro and Radicchio Salad
1 Head of Radicchio, Shaved Thin
1 Bunch of Cilantro, Stems Removed
1 Tablespoon Coriander Seeds
12 Large Scallops
Salt and Pepper
1 Tablespoon Olive Oil
Toast coriander seeds in a small skillet over medium heat, stirring regularly, until uniformly browned. Grind coriander until fine, either with a mortar and pestle or a clean coffee grinder. Sprinkle scallops generously with salt, pepper and coriander. Heat a medium sauté pan on high for about two minutes, then add olive oil to coat the pan. As soon as the olive oil starts to smoke, add the scallops and cook on high for 5 minutes. Turn scallops over in the pan and reduce the heat to medium, continue cooking for about 10 minutes. Remove scallops from the pan and place on a paper towel lined plate. In a small bowl, toss cilantro and radicchio with bacon vinaigrette to taste. Arrange salad and scallops on a medium sized platter. Drizzle with vinaigrette and serve.
Pairs perfectly with Clesi ‘San Bernab’ Malvasia Bianca
2 Cups Raw Bacon, Diced
½ Cup Olive Oil
1 Whole Shallot, Diced
2 Green Onions, Diced
½ Cup Rice Wine Vinegar
1 Tablespoon Dijon Fine Mustard
Salt and Pepper
In a medium sauté pan, crisp bacon. Strain bacon grease into a small bowl and place bacon on a paper towel lined plate. Mix olive oil in with bacon grease. In a metal bowl, whisk shallot, green onion, vinegar and mustard. Continue to whisk vigorously and slowly pour in oil mixture until emulsified. Season vinaigrette with salt and pepper. Extra vinaigrette can be refrigerated for up to one week.
Recipe Courtesy of Executive Chef Jacob Moss
Wine Pairing Courtesy of Resident Sommelier Todd Brown
2 Cups Heavy Cream
1 Cup Whole Milk
¾ Cup Caramel Sauce
6 Ounces Whiskey
¾ Cup Unsweetened Cream, Whipped
In a medium size, heavy bottomed saucepan, combine the cream, milk and caramel sauce. Using a high quality caramel sauce will enhance the flavor. Warm over medium heat until steaming, but do not boil. Divide mixture into 6 coffee mugs. Add 1 ounce of Whiskey in each cup, we suggest Whistle Pig Rye; a top shelf whiskey that is spicy yet smooth. Top with a dollop of unsweetened whipped cream and a pinch of sea salt. Enjoy!
Dessert Recipe Courtesy of Executive Chef Maegen Loring
Spirits Pairing Courtesy of Mixologist Collin Tharp
Lido Restaurant and Lounge is one of the top sought after dining locations in Pismo Beach.
The mesmerizing ocean view provides the perfect backdrop for a casual yet elegant dining experience.
Lido is committed to bringing all of the farmers and wineries together in order to celebrate the endless
bounties of our region. For reservations or information, please contact us: 805.773.8900
Enjoy our treatments while listening to the sounds of the ocean. La Bonne Vie Spa’s treatments can be arranged in our cabanas on our oceanside relaxation lawn.
Dolphin Bay Resort & Spa, a member of the exclusive Preferred Boutique Hotels, is located in Pismo Beach, midway between San Francisco and Los Angeles. Within easy reach, San Luis Obispo County has boutique wineries, Hearst Castle, vast golf facilities, wildlife sanctuaries, historic missions and antique shops, making Dolphin Bay an ideal home base for day touring…and a wonderful place to retreat to at day’s end.