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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Taylor Bay Scallops

Andres Ramos

taylor bay scallops


  • Vegetable oil
  • Italian Sausage Sweet (thin)
  • Red Bell Peppers (med dice)
  • Green Bell Peppers (med dice)
  • Onions (med dice)
  • Crimini Mushrooms (small)
  • Garlic (minced)
  • Taylor Bay Scallops
  • Lemon Juice Butter
  • Parsley (chopped)
  • Chives (chopped)
  • Pernod

Red Pepper Coulis

  • 1 Tbl Olive oil
  • 10 Red Bell Peppers (diced)
  • 1 cup Carrots (chopped)
  • 2 cups Onionsn (chopped)
  • 1 cup Celery (chopped)
  • 1 Qt Chicken Stock
  • Tobasco
  • 1 Tbl Smoked Paprica
  • 1 Bouquet Garni
  • Salt and Pepper
  • Sugar


  1. Pierce the sausage with the fork and cook in hot oiled pan. Cook till just under done.
  2. In a separate pan sautee the peppers and onion.
  3. Sauté till the onions are translucent, then add the mushrooms.
  4. Cook till the vegetables are tender and browning on the edges.
  5. Then add the garlic and cook another minute when the pepper mixture is almost cooked.
  6. Sautee the scallops in a med hot pan till lightly browned. (Do not overcook, for they become rubbery)
  7. While the scallops are cooking slice the sausage on a bias and add it to the peppers.
  8. When the scallops are cooked to medium doneness, pour them onto the pepper mixture and deglaze the scallop pan with lemon juice and pernod.
  9.  Add the butter and whip it in to emulsify.
  10. Add the herbs, then the mixture. Season to taste. 

Red Pepper Coulis

    1. Sweat the vegetables in the oil.
    2. Add the rest of the ingredients.
    3. Simmer for 25 minutes till the vegetables are tender.
    4.  Remove the bouquet garni and blend.
    5. Strain through chinois.
    6. Adjust seasoning. 

    Plate with red peppers coulis. Garnish with fried basil and basil oil.