The Boat Galley – May/June Edition

The Boat Galley
By Carolyn Shearlock

Hi! I’m Carolyn Shearlock. My husband and I have been cruising over 11 years and 10,000 miles, first on a Tayana 37 monohull and now on a 34′ Gemini catamaran. Along the way, we sold pretty much everything we owned (twice!), gained a great boat dog, had a bunch of wonderful times and some adventures . . . and learned a ton about what does and doesn’t work!

Quick & Easy Linguine and Scallops Recipe

Early in our cruising, I learned that it is very easy to ruin scallops.  We had helped a fisherman who was out of gas and as a thank-you gift, he gave us a dozen beautiful scallops that his son had just gathered.  Although I carefully followed a recipe, I ended up with something that more resembled hockey pucks than a seafood delicacy.

Then our friends Robin and Martin invited us aboard their trawler, The Cat’s Meow, for dinner . . . scallops.  Robin’s scallops – tossed with pasta – simply melted in my mouth. How did she do it?

Robin explained that basically you don’t want to “cook” a scallop, as they get tough very easily (yeah, I knew that!).  Instead, she said, “You just want to introduce them to warmth.”

Even better, Robin had a virtually foolproof technique for keeping them tender.

Cook the other ingredients in the dish, then turn the heat off and add the scallops to the pan.  Toss everything together, then put the cover on for a few minutes until the scallops are just opaque.  I couldn’t believe it was so simple and gave such great results!

Linguine and Scallop Recipe


Linguine and Scallops

Prep Time: 15 mins

Cook Time: 12 mins

Resting: 3 mins

Total Time: 30 mins


Course: Main Dish

Cuisine: Dairy-Free, Fish/Seafood

Servings: 4

Calories: 569 kcal


  • 1 pound linguine (OR other pasta such as fettucine, rotini or penne)
  • 1 chicken bouillon cube (OR 1 teaspoon salt)
  • 2 tablespoons olive oil (OR canola oil)
  • 1 tablespoon garlic paste (OR 1 teaspoon garlic powder)
  • ½ teaspoon Italian seasoning
  • 1 pound scallops (rinsed and patted dry)

4 cups total of any or all of the following:

  • green onions, sliced, including tops (OR diced onions)
  • mushrooms (fresh Baby Bella caps are my favorite)
  • sweet peppers, any color, cut into thin strips
  • sun-dried tomatoes in olive oil
  • artichoke hearts (in brine or marinated — drained)
  • black olives (Kalamata are best – drained)


  • shredded or shaved Parmesan for topping (optional)


My favorite quick and easy recipe for tender scallops and pasta. Make it in minutes and it’s dairy-free.



  1. Cook pasta according to package directions, using the bouillon cube in place of salt.
  2. At the same time, sauté the vegetables in the oil and garlic (if using olives, add them in the next step instead). When the onions, mushrooms and/or artichokes are just golden, add the olives and Italian seasoning, mix well and heat through.
  3. Drain pasta and add to the skillet, tossing to mix. Turn the stove off and add the scallops to the pan, tossing to mix. Cover and let sit about 3 minutes for small scallops and 5 to 7 minutes for large ones, until the scallops are just opaque.
  4. Serve immediately topped with a sprinkling of cheese (optional).

Notes, Substitutions and Variations

For a dairy-free alternative, just leave out the Parmesan cheese. It’s just as tasty.


Beef & Banana Curry

With the arrival of autumn in the Northern Hemisphere, I find myself thinking more of hearty meals whose aromas fill the boat. Here’s one you’ll love. It’s sweet and savory and totally delicious.

Meeting people and trying foods from all over is a fun part of cruising. Dave and I enjoy getting to know not just the “locals” wherever we are, but also the other cruisers. Over the years, we’ve learned to make a number of dishes from the people we’ve met.

Curry from Brits. Sushi from Californians. All sorts of seafood from people who lived along the coast of numerous countries. Spring rolls from a Chinese-American. Mole and tacos from Mexicans. Pupusas from Salvadorans. Bobotie from South Africans.

It usually starts with a casual conversation at happy hour. “You mean you’ve never had _____? Come on over tomorrow and I’ll show you how to make it.”

Fun is had, a great meal prepared and recipes are swapped. Another great day of being a cruiser.

That was how we first had Beef & Banana Curry. We loved the spicy-sweet flavor. And every time I make it, we think about about our friends who introduced us to curry.

On a cool day, Beef & Banana Curry will warm up the cabin as it cooks and you as well when it’s meal time. It freezes beautifully as a make-ahead meal (and you can freeze cooked rice in a separate container, too), but don’t add the bananas and cashews until you heat it up to serve.

Beef and Banana Curry

Beef & Banana Curry

Prep Time: 15 mins

Cook Time: 2 hrs 15 mins

Total Time: 2 hrs 30 mins


Both savory and sweet, beef and banana curry is a delicious treat for cooler fall days.

Course: Main Dish

Cuisine: Dairy-Free, Make-Ahead

Servings: 4

Calories: 676 kcal


  • 1 pound chuck roast, trimmed and cut into 1” cubes
  • 1 medium onion, diced
  • 2 tablespoons minced garlic (OR 2 teaspoons garlic powder)
  • 2 tablespoons canola oil
  • 2 cans (16 ounces each) diced tomatoes (not drained)
  • 1-1/2 cup raisins
  • 4 teaspoons curry powder, or to taste (Curry powder varies considerably in spiciness and heat. If you are not sure how hot yours may be, or prefer a milder flavor, start with 1 teaspoon and gradually increase to taste)
  • ½ teaspoon salt
  • 1/8 teaspoon ground pepper (or to taste)
  • 2 bananas, sliced
  • 1 cup cashews or walnuts
  • 4 servings cooked rice



  1. Lightly brown the meat, onion and garlic in the oil over medium-high heat.
  2. Add the tomatoes, raisins, curry powder, salt and pepper. Stir to mix, then simmer for about 2 hours until meat is tender. Stir occasionally and add a bit of water if the mixture gets dry (it should be about the consistency of chili). If freezing, do so at this point. While curry is cooking, prepare rice.
  3. Mix bananas in and cook 15 minutes to heat through. Serve over rice and garnish with cashews.

Notes, Substitutions and Variations

Use ground beef, ground turkey or boneless, skinless chicken breasts cut in 1” cubes instead of chuck roast. Reduce simmer time to 30 to 45 minutes.


Breakfast Burritos Recipe

I love dawn on the boat, whether we’re getting an early start on the day’s travel or just enjoying life aboard.  With a mug of steaming coffee in hand, we watch the sun rise and the world come to life.  More often than not, we eat breakfast on deck, watching the birds diving for fish and, if we’re lucky, even spot a dolphin or two.

One unforgettable morning in the La Mona anchorage of Bahia de Los Angeles in the Sea of Cortez, we watched two adult dolphins teaching a baby to leap into the air.  One adult at a time would execute a perfect arc, then the youngster would try.  The first few times, it barely poked its head out of the water.  Half an hour later, it got totally out of the water.  Even though it was more of a belly flop than arc, we felt like applauding!

Whether we’re at anchor or on the move, we enjoy breakfast burritos.  If we’re eating outside, I can easily wrap them in foil so they’ll stay warm on a chilly morning.  And if we’re underway, they’re nice, tidy and easy to hold at the helm.  Best of all, they’re hearty enough to carry us from early morning to lunch time.

My basic recipe follows, but you can vary it considerably according to what’s available and your preferences. Make a keto/LCHF version by omitting the tortillas and serving in a cup or on a plate; use gluten-free corn tortillas for a gluten-free version; go dairy-free by omitting the cheese; leave out the meat for a vegetarian option.

Breakfast Burito

Breakfast Burritos

Total Time

15 mins


Easy to make and easy to eat on the go! See the notes for keto/LCHF, gluten-free and dairy-free versions. Make them as mild or spicy as you like!


Course: Breakfast

Cuisine: Dairy-Free, Gluten-Free, Keto/LCHF, Mexican/Southwestern

Servings: 2

Calories: 386 kcal


  • 4 ounces sausage ham or bacon, cut in small pieces
  • 1/4 onion diced
  • 1/4 green pepper diced or little bit of a spicy pepper, minced
  • 1 tomato diced
  • 2 eggs lightly beaten
  • 2 large tortillas OR 4 small tortillas (corn or flour)
  • 1/4 cup shredded cheese
  • 1/4 cup salsa



  1. Sauté the meat, onion, pepper and tomatoes over medium-high heat until the meat is done (if using bacon, cook it partially before adding the other items).
  2. Add the eggs and cook to your preferred doneness. At the same time, heat a dry skillet over high heat. When hot, heat the tortillas one at a time by placing them in the skillet for about 15 seconds per side (they will get a few light brown spots on them – if they have any black spots, heat the rest a few seconds less).
  3. Place a hot tortilla on a plate, add half the egg mix, half the cheese and a bit of salsa and roll the tortilla up. If you use a large tortilla, you can first fold the bottom up about one-quarter of the way, then roll it. If you use small tortillas, make four burritos with one-quarter of the ingredients on each.

Notes, Substitutions and Variations

Keto/LCHF: Put cooked egg mixture in a cup or bowl; do not use tortilla. 6g carb per serving. Use less salsa to reduce carb count further.

Gluten-free: Either totally omit tortillas as for keto version, above, or use gluten-free corn tortillas.

Dairy-free: Omit cheese.

Vegetarian: Leave out the meat.


Spicy Grilled Pork Tenderloin – Keto/LCHF, Gluten- and Dairy-Free

Some links below (including all Amazon links) are affiliate links, meaning that I earn from qualifying purchases. Learn more.

Since discovering that I have Type 2 diabetes almost a year ago, my eating style has changed drastically. No more skillet meals. No more pasta. Simply put, diabetics are carb-intolerant and I eat very few carbs each day — and those that I do are slow-acting.

That means that I eat far more “plain” meats, cheese and eggs. But when I say “plain” meats, what I really mean is that they aren’t mixed with other ingredients, not that they don’t have tons of flavor!

This Spicy Grilled Pork Tenderloin is naturally very low carb, easy to make and absolutely delicious. Add in the fact that it keeps heat out of the boat or kitchen by grilling and lets the cook be part of the pre-dinner socializing, and it’s a real winner.

My low carb way of eating is even more restrictive than a keto diet, so this recipe is also good for those doing keto. Plus it’s gluten-free and dairy-free.

The only somewhat unusual ingredient is ground jalapeno. You can find it in the spice aisle in many Mexican groceries, in some general supermarkets, and on Amazon:

However, if you can’t find it, you can substitute additional cayenne pepper. It’s still a great rub!

P.S. Since I get questions every time I mention grilling, I’m still loving my new Magma grill for the boat — use it at least five nights a week! Read my full review here, or see it on Amazon.

Spicy Grill Pork TenderloinSpicy Grilled Pork Tenderloin

Prep Time: 10 mins

Cook Time: 30 mins

Refrigerate Time: 2 hrs

Total Time: 2 hrs 40 mins


Delicious keto/LCHF grilled pork tenderloin that everyone will love! Spicy rub using three types of pepper plus cinnamon, cloves, cumin, mustard and garlic. Only 4g carbs!



Course: Main Dish

Cuisine: Dairy-Free, Gluten-Free, Grill, Keto/LCHF, Mexican/Southwestern

Servings: 2

Calories: 192 kcal


  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground jalapeno
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 10 ounces pork tenderloin



  1. Combine all spices in a small bowl.
  2. Lay tenderloin on waxed paper or aluminum foil. Sprinkle with half the spice mixture and rub in. Roll tenderloin over and rub with remaining spice mixture. Fold wax paper (or foil) completely around tenderloin and refrigerate for a minimum of 2 hours.
  3. Remove from wax paper and grill over medium heat with lid closed. Turn over every 5 minutes for a total of minutes, or until thermometer inserted into the center reads 145 degrees F. Let stand 3 minutes before slicing and serving.

Notes, Substitutions and Variations

Prepared mustard can be used instead of dry mustard. Use 2 teaspoons and mix well.

If you can’t find ground jalapeno, use additional cayenne pepper.

Hot Buttered Rum Recipe

Some links below (including all Amazon links) are affiliate links, meaning that I earn from qualifying purchases. Learn more.

My husband, Dave, teases me about being a Michigan girl and tells me I’m not supposed to get cold in the winter. I reply that it’s not that we don’t get cold, we just know how to warm up!

I first had Hot Buttered Rum after the end-of-year regatta at the Indianapolis Sailing Club, where I’d crewed on a friend’s boat. Instantly, it was my favorite winter warm-up, reserved for special times with friends.

When Dave and I were invited to try ice boating close to twenty years ago, I brought along the makings for Hot Buttered Rum. It was a huge hit, and every time the lake froze solidly and smoothly enough, we’d get a call inviting us to join in – “oh, and can you bring the Hot Buttered Rum?”

Got a late start heading south and feeling it as you come down the ICW? Hot Buttered Rum is a great end-of-day reward for miles gained.

This winter, we’re cruising Florida. While we may not get any sub-freezing days, it’s still the perfect warm-up drink after a chilly day on the water!

If you’re a weekend boater who’s still sailing in the chilly fall, this is a great make-ahead recipe. Keep a big batch in your home freezer and take a smaller container on the boat.

Spicy Grill Pork TenderloinHot Buttered Rum

Prep Time: 15 mins

To Serve: 5 mins


The perfect warm up after a chilly day on the water!


Course: Drinks

Cuisine: Holiday, Make-Ahead

Servings: 10

Calories: 312 kcal


Hot Buttered Rum mix:

  • ½ cup real butter (do not use margarine or butter with oil), softened
  • 1-1/4 cup firmly packed brown sugar
  • 1-1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups (1 pint) vanilla ice cream, softened (see notes if not available)

For each 12-ounce mug of Hot Buttered Rum:

  • boiling water
  • 1/3 cup Hot Buttered Rum mix, above
  • 1 to 2 ounces (2 tablespoons to ¼ cup) dark rum
  • ground nutmeg or cinnamon stick for garnish


  1. To make the mix, cream the butter, brown sugar, powdered sugar and spices until well blended. Add the soft (not-quite-liquid) ice cream and thoroughly mix it in.
  2. The mixing is easiest with an electric mixer, but can be done fairly easily by hand if you let the butter and ice cream get very soft – and be sure to read the tip of the month about a wonderful gizmo for hand mixing.
  3. The mixture can be kept up to two days in the refrigerator or on ice in a cooler. For longer storage, put it in the freezer.
  4. To serve, use standard 12-ounce mugs. Warm the mugs by filling with boiling water and letting sit for a minute, then pour the water back into the kettle and reheat to boiling while adding the mix to the mugs.
  5. Place the mix and rum in each mug and mix with a spoon. Fill with boiling water and stir to completely mix. Garnish with a dash of ground nutmeg or a cinnamon stick.

Notes, Substitutions and Variations

For children and those who don’t drink alcohol, this is also great with the rum omitted (we call it a “Hot Buttered”).

Hot Buttered Rum is a very rich drink, and pairs best with simple cookies or snacks.

*If you cannot carry ice cream on your boat, substitute an equal amount of (unwhipped) whipping cream or Media Crema. The resulting mix will be less sweet than the original mix, and some people prefer that.



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