A classic and elegant dish, pan-seared scallops with lemon butter sauce is simple to prepare and bursting with flavor. Pat scallops dry with a paper towel and season with salt and pepper. Heat butter ...
Passed hors d’oeuvres served with Post & Beam Chardonnay. • Cold-poached sea scallops with fennel, blood oranges, pine nuts, tarragon. Wine: Far Niente Chardonnay. • Agnolotti carbonara ...
Here’s a quick and easy dinner that will brighten up your winter table. Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy ...