Coquilles St. Jacques, the French name for sea scallops, is also the name of a classic method of preparation in which the scallops are cooked in a white-wine cream sauce and then placed in a ramekin, ...
The day before cooking, prepare the rub for the veal. Put the lemon zest, oil, spices, garlic, ginger, prunes, and thyme in a blender, and purée until smooth. Coat the veal entirely with the rub and ...
A dish of pan-roasted scallops was one of the courses served at the Free Press’ Top 10 Takeover dinner Monday at Gold Cash Gold. Chef Josh Stockton paired scallops with a corn pudding, succotash, and ...
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