Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel
Breakfast & Brunch / Mains / Spring / Summer / Techniques

Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel

When it comes to seafood, very few things can compare to eating plump fresh diver scallops. Perfectly prepared, they need nothing more than a simple sprinkle of salt and pepper to bring out their subtle salty, sweet flavor.  To get that crispy sear on the outside and barely cooked pearly white texture on the inside is not … Continue reading

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