Chef Kathy Milbury & Barbara Stavropoulos

My Place by the Sea Located at the very tip of Bearskin Neck in Rockport, Massachusetts, lies one of the world's most romantic restaurants: My Place By The Sea. Owners Barbara Stavropoulos and Chef Kathy Milbury have combined forces to create a one of a kind dining experience. Where food, view, ambience and service compete for your accolades. Magnificent sunsets cast lavender glows over the pastel decorated decks, while the full moon rises on the harbor simultaneously. The food; Award Winning New American Seaside Cuisine, the service; unpretentious and professional, the view; likened to the French Riviera, the music; eclectic. My Place has been recognized as one of the top eight restaurants in New England, where food matches the view: Yankee Magazine Les Dames Escoffier: Best Chef (Kathy) and best proprietress (Barbara). A Food Find: Chronicle T.V. Program (Boston) Platinum Plate Award, T.V. Diner with Billy Costa As well as, Editors Pick from Yankee Travel Guide, to mention a few. No attention to detail is spared which is why we sport Chefwear in the front of the house as well as the back. My Place believes you're only as good as your last performance. Check us out. WE HAVE QUITE A TEAM

Recipes by Chef Kathy Milbury & Barbara Stavropoulos

Baked Scallops and Artichokes in Mustard Panko Crumbs

Serves 4

Ingredients
2 cups Dijon mustard
5 cups Panko breadcrumbs
12 large sea scallops
12 artichoke hearts, fresh or canned
2 cups Upland cress or watercress
heirloom medley tomatoes, halved for garnish
12 metal skewers or wooden skewers, water soaked for 30 minutes

Balsamic Vinaigrette
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
1 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup extra virgin olive oil
salt and pepper to taste

Preparation
Preheat oven to 400 degrees. Place the mustard in 1 large flat pan and the Panko crumbs in another. Roll scallops, then artichokes, in mustard and then in the crumbs. Skewer 3 pairs of scallop and artichokes, alternating between fish and vegetable. Place the 4 filled skewers on a sheet pan and bake for approximately 15 minutes without turning so that the underside browns and crisps. Place under broiler for 1 minute to crisp top. Serve on cress salad, drizzled with vinaigrette and garnished with tomato.

Balsamic Vinaigrette
Mix all ingredients, except for the olive oil, salt and pepper in a large bowl. Whisk in the olive oil slowly until emulsified. Season with salt and pepper.

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