Here’s the Dish with Chef Joe LaRosa of Mike’s Seafood

4222 Park Road, Sea Isle City
609-263-3458 • mikesseafood.com

Q&A

1. Where did you receive your culinary training?
   On-the-job training. I have been cooking for 38 years now, the past 26 summers at Mike’s Seafood.

2. What is your favorite ingredient to work with, and why?
   I really enjoy working with fresh seafood because of the many different ways you can prepare it.

3. Why did you decide to become a chef?
   My mother was an excellent cook and I always admired watching her cook.

4. If you left Sea Isle City to go cook somewhere else, where would you go?
   Italy.

5. Name a chef you admire, and why.
   Bobby Flay. He is a great grill chef and I really enjoy grilling outside.

6. What is your favorite charity to work with, and why?
   The Mike’s Seafood Polar Bear Run/Walk for Autism. The organization raises funds and awareness for children with autism, and every day you can help children is a great day.

7. How do you keep up with the food trends in the industry?
   I enjoy watching the Food Network and seeing what other chefs are working on.

8. Is there a new dish on your menu this year you are most excited about, and why?
   The Asian Scallops. Asian fusion-inspired dishes are becoming very popular, and paired with our fresh scallops made for an excellent addition on the menu this year.

9. What do you like the most about Sea Isle?
   It’s a quiet little shore town. We have the greatest residents and visitors at the shore.

10. What is your favorite Sea Isle memory?
    Growing up in Sea Isle as a kid in the summer was an awesome experience, and it’s probably another reason I decided to become a chef.

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A Recipe From Mike’s Seafood Market & Dock Restaurant

Asian Scallops

Ingredients:

• 10 ounces scallops

• 1 cup water

• ¼ cup soy sauce

• 5 teaspoons packed brown sugar

• 1 tablespoon honey (we use local)

• ½ teaspoon ground ginger

• ¼ teaspoon garlic powder

• 2 tablespoons corn starch

• ¼ cup cold water

• 1 pinch Chinese five spice

• ¼ teaspoon wasabi powder

Directions:

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, Chinese five spice and wasabi powder and cook until nearly heated, about one minute. Mix corn starch and ¼ cup cold water together in a cup and stir until dissolved, then add to the pot. Cook and stir until thick, about 4-5 minutes. Steam scallops in a small stock pot about 6 minutes. Plate scallops and pour sauce on top; serve with mixed vegetables and rice. Enjoy!