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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