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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Coddled Scallops in Mint

The cooking term coddled usually refers to slow simmering in milk, such as coddled eggs. But I find that coddling scallops in this preparation results in a super tender, and delightfully acidic, dish that bursts with that tropical feeling.


For 4 Serving(s)


  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro
  • 1/4 cup lime juice
  • 1/4 cup shredded coconut
  • 2 tablespoons balsamic vinegar
  • 12 sea scallops

Coddled Scallops in Mint Directions

  1. Place all ingredients, except scallops, in a food processor bowl or blender and pulse until mint and cilantro are chopped finely(see NOTE). Transfer to a casserole dish or non reactive baking pan with at least 1-inch sides and add scallops, tossing to combine. Cover with tin foil and place in a 250-degree F oven. Coddle(or bake) for 1 hour or until scallops are just done. Check every 10-15 minutes after the half hour mark. You can also place pan in an outdoor grill. over low and indirect heat.
  2. Remove pan from oven and discard foil. Serve 3 to a plate for an appetizer with equal amounts of mint mixture.
  3. NOTE: If you have an issue with this being too dry in order to mince properly in your devise, simply chop by hand or add just enough orange or apple juice to pulse as directed.