RECIPE: Porcupine Scallops by Chef Michael Howell

If you were at our recent brand launch this summer, consider yourself one of the lucky ones to have tried these tasty little succulent parcels. Not only is Michael Howell the Executive Director of Devour! The Food Film Fest, he is also a celebrated chef, cookbook author, and former restaurateur in his own right. This recipe is his own and inspired by a dish by Washington, D.C.’s Chef Michel Richard (

12 scallops, cleaned (u-20)
1 packet Goya Sazon Seasoning mix (con culantro y achiote)
Substitute: 1 tsp quality paprika and a pinch of salt
1 tbsp olive oil
½ cup flour
2 eggs beaten
1 cup Kataifi (Shredded Filo), pulled apart into shreds
Oil for frying

Marinate scallops in Sazon and oil for two hours. Dredge in flour, roll in egg, drain excess and then roll in shredded kataifi until covered. Allow to chill on a sheet tray for one hour. Fry at 350ºF until golden brown and crispy, about three minutes. Drain on paper towels, season with salt and pepper and serve while hot.

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