Plate to Date: Pig & Prince’s Scallop Crudo and “Movin’ to the Country” Cocktail


Reserve a table at this celebrated Montclair restaurant

By Sarah Emily Gilbert

Modern American restaurant and gastro-lounge Pig & Prince takes the term “Jersey Fresh” to a whole other level. Co-owner and chef, Michael Carrino hails from Nutley and his Montclair restaurant features locally grown ingredients and humanely raised animals from Andover’s Pittenger Farm. In addition to several television appearances on national news channels, Chef Carrino was a season one winner of Food Network’s “Chopped,” an appropriate title for a charcuterie expert. Carrino hand-butchers the pork used in his entrees and expertly prepares fish and game in his inventive plates. In addition to an extensive drink menu, the Pig & Prince offers high-end “bar bites” like Duck Fat Grilled Cheese and entrees like Yellow Snapper, Artic Char, and of course, Pork Loin Chop. Located in the historic Old Lackawanna railroad terminal, this buzzy-worthy restaurant’s appeal goes far beyond its food. A leader in farm-to-table cooking, Pig & Prince, located at 1 Lackawanna Plaza in Montclair, creates a new standard in food. For this week’s Plate to Date, Chef Carrino provides the recipe for one of his premiere dishes, the Scallop Crudo, that’s perfectly paired with the Movin’ to the Country cocktail.


Scallop Crudo

6 ounces fresh (dry) diver scallops

½ English cucumber small diced

2 Tbls chopped mint

4 Tbls minced ramp or spring onion

2 Tbls high quality olive oil

1 Tbls rice wine vinegar

Juice of ½ lemon

Fine grind sea salt and fresh ground white pepper to taste

-Remove tendon from scallops and small dice, reserve in a small bowl over ice

-gently fold in diced cucumber, mint, onion, olive oil, vinegar, and lemon juice

-season with salt and pepper to taste


Movin’ To The Country

1 ½ ounce Claremont Peach Vodka

1 ounce lime simple syrup

¾ ounce whole milk

Shake vigorously and serve over ice in a rocks glass

Garnish with peach wedge

***Lime simple syrup

Zest of 2 limes

¼ cup white sugar

¼ cup lime juice

¼ cup hot water

Allow to sit overnight (refrigerated), strain and reserve.