Connecticut is home to legendary seaside inns, dynamic bistros and captivating country restaurants. The quality and variety of fresh food here is unsurpassed — as is the creativity of our local chefs. Read on as some of these brilliant minds share the recipes for their unforgettable selections— from exciting interpretations of traditional dishes to the pleasures of new pairings. 

Chef Angelo Sanchez is the head chef at Stella’s Restaurant & Pizzeria in Old Lyme. He started as a dishwasher and worked his way up. As a father-to-be, he was told he was a good cook and decided to pursue that career to support his family. He started studying both at home and by watching the chefs around him. Today, as an executive chef, he continues to learn from his surroundings and is proud to be creative and push limits with layers of flavors and textures. For Angelo, food is life, laughs and smiles.

Garlic Lemon Scallops with Saffron Rice

Ingredients

10 scallops clean and dry

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

¼ cup white wine

2 tablespoons butter

¼ cup oil

2 tablespoons chicken stock

Salt

Pepper

Saffron Rice

1 ½ cup of rice

1 teaspoon saffron

1 teaspoon chicken base

½ shallot, small diced

3 cups water

Directions

For the scallops:

1. Heat pan with ¼ cup of oil, wait until oil becomes clear.

2. Season scallops with salt and pepper and slowly place them in the pan.

3. Cook on one side until scallops have a nice golden sear and turn them over.

4. Add 1 tablespoon of butter, turn off the pan and cover.

For the sauce:

1. Heat touch of oil in sauté pan.

2. Add garlic, then add wine, lemon juice and stock.

3. Reduce heat by half.

4. Add remaining butter and spoon over scallops.

Note: don’t add butter until ready to serve or your sauce will break. It should be creamy, not watery.

For the saffron rice:

1. Add all ingredients to 2” hotel pan, cover with foil.

2. Heat oven 350°F, leave in the oven for 45 minutes.