Santa Monica Chili

Recipe courtesy of Executive Chef Keith Roberts, Loews Santa Monica Beach Hotel
Serves 1 portion


·         2 ounces of Shrimp Rock              

·         3 ounces (one each) of Scallops - Day Boat          

·         1 ounce of Jumbo Lump Crabmeat

·         ¼ tsp of Garlic Peeled, minced                  

·         2 ounces of Chablis Cooking                       

·         1 ounce of Butter Unsalted        

·         5 Fava Beans, peeled and blanched

·         ¼ tsp of Salt

·         ¼ tsp of black Pepper, ground

·         1 teaspoon of (1/2 large lemon) Lemon juice

·         Pinch of Crushed chili flakes

·         ½ ounce of Olive oil

Heat Olive oil in medium fry pan and sear Scallop until well browned on both sides, transfer to tray or pan and place in medium oven to complete cooking while stew is finished.

In same fry pan sauté Rock Shrimp and salt pepper and chili flakes over high heat for ½ minute, add crab, Fava beans and white wine and simmer for 1 minute then remove from the heat and stir in butter. Pour into soup bowl and top with the seared scallop now cut in half. Serve with toast point or crouton.

Ocean & Vine at Loews Santa Monica Beach Hotel
1700 Ocean Avenue
Santa Monica CA 90401
(310) 458-6700