Hours
Lunch
Tues-Sat
11:00 am-3:00 pm
Dinner
Tues-Thurs
5:00 pm-10:00 pm
Fri & Sat
5:00 pm-11:00 pm
Meals Served
Lunch
Dinner
Cuisine
American
Eclectic
Dining Information
Children's Menu
Extensive Wine Menu
Heart Smart Meals
Seasonal Menus
Take Out Meals
Terrace/Patio Dining
Vegetarian Meals
Additional Services
Banquet Facilities
Catering
Meeting Facilities
Private Parties
Private Rooms
Types of Events Catered
Christmas Party
Company Dinner
Corporate Meeting
Luncheons
Private
Rehearsals
Weddings
Other Services Provided/Arranged
Attire
Casual
Reservations
Suggested
Not Required
Smoking
Smoking Section
Credit Cards
American Express
Visa
Master Card
Discover Card
Checks
Not Accepted
Website
www.crucafe.com
For a truly unforgettable dining experience, visit Cru Cafe and remember to use your American Express® Card.American Express

Cru Cafe

18 Pinckney Street
Charleston, SC 29401
Phone: 843-534-2434
Fax: 843-534-2439

Reservations

 Cru Cafe
Garlic Seared Scallops
4 Servings
Ingredients for Scallops
8 each U-10 Scallops
2 T Olive Oil
4 each Whole garlic clove, sliced thinly
1/2 T Cumin
1/2 Habanero
1/2 T Chili Powder
1/2 t Cayenne
1/2 T Paprika
1 T Olive Oil (for cooking)
1 T Butter (unsalted)
To Taste Salt & Pepper
Method for Scallops
  • Take the individual scallops and peel of the small muscle on the side; discard the muscle.
  • Put all the first nine ingredients in a bowl, add the scallops last.
  • Marinate for at least one hour.
  • Take a 9-inch sauté pan and heat until very hot.
  • Season scallops with salt and pepper.
  • Add the tablespoon of cooking olive oil and add four scallops to the sauté pan.
  • Sear hard on one side for about two minutes.
  • Turn over and cook them on the other side for two more minutes.
  • Finish with the butter.
  • Only cook four scallops at a time.
    • Method for Succotash:
    • Heat a saucepan very hot and add the olive oil and sauté the shallots and garlic until translucent.
    • Add the lobster meat and sear the lobster until about two thirds cooked.
    • Add the other cut vegetables and sauté them for a few minutes to sear in the flavors.
    • Salt and pepper.
    • Deglace the sauté pan with the plum wine .
    • Add the herbs.
    • Reduce for a couple of minutes until the wine is almost dry in the bottom of the pan.
    • At this point you would add the lobster stock and cook until the stock reduces in half.
    • Finish by slowly adding the butter for a very creamy consistency.
    • Salt and pepper again to taste.
    Ingredients for Succotash
    1 Tail Maine Lobster
    1 each Red Onion
    4 Cobbs Corn (fresh corn cut off the Cobb)
    10 -15 each Green Beans (cut into small dice)
    10 -15 each Sugar Snap Peas (cut into small dice)
    2 T Olive Oil
    1 T Garlic
    1 T Shallot
    ToTaste Salt and Pepper
    1 T Fresh Thyme
    1 T Basil
    2 oz Plum Wine
    4 T Butter (keep at room temperature to soften)
    2 oz Lobster Stock (optional but adds great flavor)