For Mom with Love: Executive Chef Chris Coleman of Petaluma in NYC Shares His Mom-Inspired Recipe for Perfectly Pan-Seared Day Boat Scallops

Chef Chris Coleman presents his sublime seared scallops and another dish you'll find on the menu at Petaluma!

In honor of Mother’s Day, we’ve asked chefs to share a recipe inspired by their own mom. Chris Coleman, Executive Chef of Petaluma, tells you how to make his sumptuous seared scallops that would make any mother proud!

Chef Chris Coleman credits so much of his success in the kitchen to his lovely mother, Bettie Elizabeth. Raised between South Beach, Florida, and Panama Canal, “The Center of the World and Heart of the Universe,” he grew up watching her cook for him and his siblings at home.  Soon enough, he joined Bettie Elizabeth at the stove. He says,  “My mother did most of the cooking at home, but, at some point, I took over and started showing flashes of being a ‘flamboyant cook,’ or at least that’s what my friends tell me.” (That’s what my friends tell me!)

Bettie Elizabeth’s influence on her son’s life extended far outside the kitchen. “My mother did a great job by leading me to where I am now in life. I wish she were alive so she could be proud of me, but I have two beautiful little ladies, Kaitlyn and Karla, and a wonderful girlfriend, Miss Annmarie Odonague, who inspire me every day to keep trying for the best.”

Chef Coleman serves this elegant dish  or a variation of it at his restaurant, seasonally. “I feel very confident about serving this dish anywhere, because I always tweak them a little bit and put on my own style on them.” 

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Kaitlyn’s Pan Seared Day Boat Scallops

3 u-10 scallops
2 slices San Danielle prosciutto
1 pinch kosher salt
1 pinch white pepper powder
2 cups baby spinach
2 teaspoons tobikko caviar
3 tablespoons olive oil
1 pinch garlic, minced

Season scallops with salt and pepper and wrap them in prosciutto. Add two tablespoons of olive oil to a hot skillet and cook scallops for approximately three minutes, turning once, until light brown in color on each side. In a separate pan, heat one tablespoon of olive oil. Add spinach, salt, white pepper, and garlic, and cook on medium heat for about two minutes. Remove from heat, drain the water from the spinach mixture, and place on a serving plate. Top with seared scallops and garnish with tobiko caviar.

Reserve a table at Petaluma on Mother’s Day.


  1. says

    Mother’s Day is a day that is set aside for us to show Mom how much we love, care and appreciate her. There’s probably no one on the planet that has given you such support, devotion and unconditional love. Sending flowers that will last about a week or taking her out to lunch seems like a half-hearted expression considering all that Mother’s do for their families through out their life.

  2. mattt lucchetti says

    wonderful article and beatuiful looking dish…..your mom is looking down upon you very proud……great job chef!!!

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