If there is one thing that I am really good at it would be searing scallops. A good scallop will have a nice sear on top with it served medium. For the most part..
This was one of my signature scallop dish that was featured on the fall menu few months back at Andiamo’s Osteria in Royal Oak.
Pan seared scallops with spinach, wild mushrooms, procuitto and sweet potatoes. Fresh apples, thyme lemon and bourbon brown butter.