I love scallops, and almost always have them on my menu. Here’s a new plating I’ve been working on. It works especially well as a first course. If you see this dish and want to try it, please let me know.
Sea Scallop, Ras el Hanout, Geechie Boy Mill Blue Grits, Whey, Harissa/Carrot Purée, Chive
If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.
Chris Spear
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