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Wed, December 12th, 2018

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A recipe from Howard Onik of Mariner Motor Lodge

Howard Onik, Partner, Mariner Motor Lodge, Cape Point Hotel, Town’ N Country Motor Lodge.

Howard Onik was born and grew up in Brooklyn, New York and graduated with honors from the Baruch School of Business at City University of New York.

Howard has been in the hotel business on Cape Cod since 1972. He lives in Centerville with his lovely wife Karen. The Oniks have 2 children who are enrolled in the Honors College at Florida State University. Howard is a past president of the Yarmouth Area Chamber of Commerce and he sits on the Executive Board of the Cape Cod Chamber of Commerce and is a member of the Yarmouth Rotary Club. Karen and Howard love to travel. When he’s not doing all the things an Innkeeper does, Howard enjoys reading and playing golf in his spare time.

Howard uses this great cooking tip for non stick grilled scallops from America’s Test Kitchen.

Grilled Scallops

A recipe from Howard Onik of the Mariner Motor Lodge, West Yarmouth

This recipe serves 4-6 people

1 1/2 pounds large dry sea scallops , 10 to 20 per pound, small side muscles removed

8 – 12-inch metal skewers

2 tablespoons vegetable oil , plus extra for cooking grate

1 tablespoon unbleached all-purpose flour

1 teaspoon cornstarch

1 teaspoon sugar

Kosher salt and ground black pepper

Lemon wedges , for serving

To get the grill really hot, cover with aluminum foil for fifteen minutes, then lightly coat grill with paper towel dipped in cooking oil. Pat your scallops dry. Double skewer the scallops and cover with paper towels.

While grill is heating, whisk oil, flour, cornstarch, and sugar together in small bowl. Remove towels from scallops. Brush both sides of skewered scallops with oil mixture and season with salt and pepper. Place skewered scallops directly over hot grate. Cook scallops with lid down over high heat without moving scallops until lightly browned, 2½ to 4 minutes. Carefully flip skewers and continue to cook until second side is browned, sides of scallops are firm, and centers are opaque, 2 to 4 minutes longer. Serve immediately with lemon wedges.

Bon appetit!

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