Seafood Athena 1

Carl Grey, the kitchen manager at the Mt. Washington Tavern, shares one of his favorite recipes

Carl Gray was born and raised in Baltimore. From an early age he helped his mother in the kitchen, which instilled in him a love of cooking, and later on led him to a career as a chef. Over the years, he has worked in the kitchens of some of the best-known restaurants in the area. 
“I started cooking at Peerce’s Plantation in Phoenix, Maryland, in the late ‘80s,” he says. “I’ve been [cooking] ever since.” 
From Peerce’s, he did stints at The Rusty Scupper and The Owl Bar, and for the past 13 years he has been the kitchen manager at the Mt. Washington Tavern. One of the dishes he learned to cook along the way is ‘Seafood Athena,’ a hearty seafood pasta dish he enjoys preparing for his five sons when they get together on one of his rare days off. 
Follow Carl’s recipe and cook up a batch for your family. You won’t be disappointed!

Serves 2

Total Prep time: 25-30 minutes

12-14-inch saute pan

Butter or oil of your choice, 
enough to coat your pan and sear your seafood

6 scallops

6 shrimp, peeled

Handful lump crab meat

1 to 1 1/2 cups penne pasta

Salt/pepper

Basil

Feta cheese

Garlic, minced

¼ cup white wine of your choosing


1. Prepare the penne to al dente (firm to the bite) It will finish cooking later in the pan.

2. Place butter or oil in your pan on medium to high heat.
3. Place the scallops in first and let them sear for about 2 minutes on each side.
4. Add garlic, salt and pepper blend, and basil. Stir.

5. Add shrimp and repeat step three.

6. Add crab meat.

7. Pour white wine into the pan and stir occasionally for 2 minutes, or until wine cooks off.
8. Add marinara sauce and penne pasta, stir and let simmer 1 1/2 minutes.

9. Serve Seafood Athena in bowls and garnish with basil and feta cheese.

10. Enjoy! Pairs well with a pinot gris or a medium-light red—think Chianti/sangiovese or Rhône blends.