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Robby Beaver

Sheri Winter Clarry and chef Robby Beaver of The Frisky Oyster. (Credit: Vera Chinese)

Nothing screams summer like fresh seared scallops and a refreshing beverage to go with it (made with local fruit, of course).

Join me as I get to spend some time in the kitchen and behind the bar with Greenport’s very own Robby Beaver of The Frisky Oyster.

Watch the video (Robby makes it look sooooo easy) and get the recipes below. Enjoy!

Pink Panther Cocktail


2 oz. Finlandia vodka
1 oz. strawberry purée
1/2 oz. lemon juice
splash of club soda
splash of simple syrup
2 sprigs of mint

Mix vodka, strawberry purée, mint and lemon juice and shake over ice. Pour and top with simple syrup, club soda and garnish with mint.

Seared sea scallops with shaved Wells Farm asparagus, KK’s spicy greens shaved parmesan and lemon olive oil

4 sea scallops
1 bunch of shaved asparagus
2 cups KK’s spicy greens
quarter cup of shaved parmesan
1 oz. lemon-infused olive oil
basil oil to garnish

Serves 4

Salt and pepper the sea scallops. Sear them in a hot pan in a mixture that is three parts olive oil, 1 part canola oil. Sear one side two minutes or until bottom is golden brown. Flip and sear the other side for one to two minutes.

For the salad, toss lettuce, asparagus with salt, pepper and lemon-infused olive oil. Top with parmesan and pine nuts. Place salad and scallops on a plate and drizzle with basil oil.


For those of us folks that don’t really imbibe, a Virgin Strawberry Lemon Mojito would also be amazing with these bad boys. Here is a great recipe compliments of chef Robby.

4 large organic strawberries (quartered)
The juice of 2 Lemons
1 tsp agave nectar
6-8 leaves of fresh mint
Club soda to top
Shake all ingredients well and pour over ice.

Top with Club Soda and garnish with a strawberry and some mint leaves.


Sheri Winter Clarry