- The Spa at Dolphin Bay is now featuring Cosmetic Rejuvenation Services from Revive MD!
- Book your Holiday Party before November 11th and get a $100 gift card to Lido!
- The Spa at Dolphin Bay supports Making Strides Against Breast cancer of San Luis Obispo
- Enter to win a spa package during Breast Cancer Awareness Month!
- Lido Recipe: Hearty Smoked Salmon and Beet Salad
in the news
Carrot Fennel Soup
2 carrots peeled and chopped
½ yellow onion
1 bulb fennel
4 cloves garlic
2 bulbs ginger (4 tablespoons minced)
4 quarts vegetable stock
1 cup heavy cream
¼ cup maple syrup
¼ cup rice vinegar
salt and pepper to taste
Cilantro for garnish
Coat the bottom of a large pot with neutral cooking oil. Sweat* the first 5 ingredients for about 15 minutes. Stir the vegetables often to prevent them from burning. Next, add vegetable stock and simmer for about 45 minutes or until the carrots are soft. Puree the soup and then stir in the remaining four ingredients. Garnish with cilantro leaves if desired. Serve hot or cold, and enjoy.
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