One of Charleston’s most acclaimed and accomplished chefs, Ken Vedrinski, has expanded his restaurant offerings with his newest venture, Coda del Pesce (Italian for “tail of the fish”). The 70+ seat contemporary Italian influenced restaurants showcases the area’s most untapped asset - the ocean and the view and menu hightlight this incredible bounty.

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Tagliolini with Scallops and Spicy 5-Minute Marinara

Every Day with Rachel Ray

Every Day with Rachel Ray magazine features Chef Ken Vedrinski’s recipe.


  • 1 pound tagliolini (or tagliatelle)
  • 2 tablespoons EVOO
  • 6 cloves garlic, thinly sliced
  • 12 ounces bay scallops, rinsed, cleaned and patted dry
  • 1 cup dry white wine
  • 1 teaspoon crushed red pepper
  • 2 pounds tomatoes, finely chopped
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil
  1. Cook pasta until al dente. meanwhile, in a large skillet over medium, heat EVOO. Add garlic; cook 1 minute. Add scallops; cook 2 minutes, then transfer to a bowl. Add wine and crushed red pepper to skillet; bring to a boil. Cook until liquid reduces by three- quarters. Add tomatoes and butter; cook until tomatoes are hot. Add pasta and scallops; cook until scallops are heated through. Toss in basil; season.




Wine Spectator Spread for Vedrinski

Charleston City Paper

Chef Ken Vedrinski of Trattoria Lucca and Coda del Pesce will be profiled in the September issue of Wine Spectator magazine in a piece on the country’s top Italian chefs. 

He joins other notables like Michael White (Marea, New York), Dena Marino (MC Kitchen, Miami), Celestino Drago (Drago Centro, Los Angeles), Jonathan Benno (Lincoln Ristorante, New York), and Matthew Accarrino (SPQR, San Francisco). 

In the piece, he shares a recipe and a wine pairing. Keep an eye out for the issue, which should hit newstands this week.