all right Felicia Craig here time to
summertime is the perfect time to pack
up the car and take a mini vacation to
one of the many beautiful cities that
are on Michigan's waterfront so we
invited some folks from Marine City to
come down and show us what their town
has to offer and in studio with us
Kristin bein a managing partner at the
Inn on Water Street she is in charge of
the menu for that restaurant the in
kitchen welcome sir thank you thanks for
having us
well it's a pleasure how long did it
take you two guys to get down here Oh
about an hour that I didn't call for but
they threw it in anyway but we got
around it all right well anything worth
doing you know you have to overcome an
obstacle so lately and Detroit's worth
doing right and so it's Marine City what
do we have on in the skillet here well
we're gonna do some scallops for you and
like most things in the in kitchen we
work fresh and as local as possible
obviously we can't get our scallops
local but we can resource them from some
very responsible sources and fresh
sources so that's what we do at the end
kitchen and we are putting out our
scallops our seared scallops with
roasted root vegetables sear these
scallops and the best way to do that is
especially with a u10 scallops like
we're using here these sea scallops stay
simple you might want to just use a
little sea salt and pepper lemon and
when you're searing a little oil and
butter in the pan oil so you don't burn
the butter oh yes that's the I've been
doing this a long time it's the first
time I ever heard that a little bit of
advice to put in some oil in the butter
belly so then that way you're not
burning the butter and you'll get a nice
golden sea what you learn on live in the
DC all right yeah you can hear it
sizzling in there and your and with
these you tends you do about I don't
know two and a half to three minutes per
side to get a nice sear on though what
happens if you overcook the scallop is
it rubbery hear the story get more
scallops
see didn't even hesitate as we continue
to not overcook our scallops we'd like
to introduce Kathy Burton she's the
owner of the Inn on Water Street come on
in here at Kathy and joiner
here good to see you good to see you
thanks for having us welcome to our
studios and lovely downtown Detroit how
lovely is downtown Marine City it is
lovely it's located right at the base of
the thumb pretty much on the beautiful
st. Clair River
so we're overlooking the freighter
channel it's it's just a lovely location
well we have a slide show to show you
just like your uncle when he goes on
vacation and comes back and makes
everybody watch from there the easy
chair and the loveseat in the living
room looks like somebody's house like a
bed and breakfast almost yeah it's
actually the inn on Water Street is a 25
room boutique hotel we wanted to share
this beautiful location with everyone so
we built this on the st. Joe River it's
overlooking the st. Clair River most of
the rooms have balconies do you can have
up your morning coffee on your balcony
or an afternoon glass of wine and watch
the freighters pass by we also wanted to
make it a really special destination so
we included an upscale restaurant but
it's not a very relaxed casual vibe so
we really well but we yeah exactly start
over you know they have a really nice
culinary experience when they come out
we have some video of the theater I know
then you can't spend all your time
sitting on the balcony looking at boats
you got to get out and enjoy some
nightlife yeah about five years ago we
opened the theaters
as well and we do Broadway style
professional Broadway style plays and
musicals you can see here this is a clip
from Thoroughly Modern Millie okay and
it's just people always are surprised at
the caliber of the talent and the
quality of the entire product they say
this is something you'd expect to see in
a big city excellent
alright well let's check back in here
whether or not overdone not perfectly
done just right scallops so you see the
nice sear we have on there a little
brown little brown and then we do a
bourbon butter so bourbon butter very
easy yeah in fact I have Jack Daniels in
a squeezy bottle I thought you might
like that but what we do is we just
reduce Jack Daniels down you know give
it about 10 minutes reduce it down and
then cut in cold butter so you'll just
you cut cold butter into the sauce and
we did a little sprig of rosemary
alright we'll have this plated and ready
to go by the end of the show thanks so
much for coming in oh thanks again we
will post the recipe for the seared sea
scallops on our web page yet for live in
the D
we'll do this after the show there goes
the plate for the scallops
Patsy I hope you're hungry