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Sautéed Scallops
"-3 (appetizer) or 5 (entrée) U-10 sea scallops from S. Georges Bank
-Pan seared in clarified butter and set aside
-Vine-ripened tomatoes, minced garlic and shallots are sautéed then deglazed with lemon juice and white wine
-Sauce is finished with melted garlic herb butter and parmesan cheese
-Scallops and sauce are combined
-Presented in a warm large bowl atop 3 pieces of garlic cheese bread
-Garnished with chopped parsley
Garlic Herb Butter- Butter, lemon juice, garlic, basil, oregano, parsley
-Gluten Sensitive"
$42.90+
Scottsdale, AZ
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