Executive Chef Anthony Cole on “Mass Appeal”

Our executive chef Anthony Cole stopped by "Mass Appeal" to prepare his Seared Scallops with Spring Pea Salad and Kale Pesto.

It's the type of gourmet dish you'd expect to find at the Inn, combining fresh-caught local seafood with locally-grown produce sourced from the Inn's farm.

Craving delicious seafood? Make sure you buy your tickets now for our Pig & Oyster Roast on Sunday, June 3!

Want to view the full video? Check it out on Mass Appeal's website. Want to try your hand making this dish yourself? Check out the recipe below!

Seared Scallops


  • 16 Large Scallops, Cleaned

  • ¼ Cup of Canola Oil

  • 3 Tbsp. Butter

  • 3 Sprigs Thyme

  • Kosher Salt and Ground Black Pepper to Taste

  • ½ Lemon


Season the scallops with salt and pepper. Pre-heat a sauté pan over medium high heat. Once the pan is hot add half of the oil. Place 8 scallops flat-side down in the hot pan. Cook the scallops until browned (2-3 minutes). Carefully flip each scallop and cook until browned (2-3 minutes). Add half of the butter and thyme baste the scallops for one minute. Remove the scallops from the pan and squeeze a few drops of lemon on each scallop. Repeat the process with a clean pan for the other half of the scallops.

Spring Pea Salad


  • 1 Cup Fresh Peas Shelled and Blanched

  • ½ Cup Snow Peas Cleaned and Cut into Thirds

  • 3 Cups Pea Shoots

  • 1 Cup Mint Leaves, Picked

  • 3 Tbsp. Lemon Juice

  • 5 Tbsp. Extra Virgin Olive Oil

  • Kosher Salt and Ground Black Pepper to Taste


Combine the lemon juice and olive oil in bowl. Add the remaining ingredients, season to taste with salt and pepper and toss to incorporate. Garnish the salad by topping it with the Coconut Sunflower Crumble.

Coconut Sunflower Crumble


  • 1 Cup Panko Bread Crumbs

  • ¼ Cup Oatmeal (Instant)

  • ¼ Cup Sunflower Seeds

  • ¼ Cup Coconut, Shaved Unsweetened

  • 3 Tbsp. Coconut Oil

  • Kosher Salt and Ground Black Pepper to Taste


Pre-heat oven to 300˚F. Place the bread crumbs onto a baking sheet and spread into a thin layer. Toast the bread crumbs until golden brown check after 20 minutes. Repeat this process for the remaining items separately except the Coconut Oil. Combine all of the ingredients in a mixing bowl including the coconut oil and toss to incorporate and season with salt and pepper to taste. Place the mixture onto a baking sheet and spread into a thin layer. Cook in the oven for 4 minutes. Allow the mixture to cool before serving.

Kale Pesto


  • 2 Cups Tuscan Kale Leaves, Stems Removed

  • 1 Cup Fresh Basil Leaves

  • 1 teaspoon Sea Salt

  • 1/4 Cup Extra Virgin Olive Oil

  • 1/4 Cup Toasted Walnuts

  • 4 Cloves Garlic, Blanched, Chopped

  • 1/2 Cup Grated Parmesan Cheese


In a sauce pot bring 2 cups of water to a boil. Place the garlic cloves in the water and cook for one minute. Remove the garlic and place in a bath of ice water. Repeat this process a second time but be sure to start with a new pot of water.

In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again. Finally add the cheese and pulse to combine.

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