Diver Scallops
Courtesy of Chef Josh Horrigan (The Chef’s Academy) Serves 2 as an entrée, 4 to 8 as an appetizer INGREDIENTS 8 Diver scallops preferably U-10 …
Scallops Sous Vide
Courtesy of Douglas Baldwin Serves 4 Time 40 minutes INGREDIENTS 1 ½ pounds (0.7 kg) large fresh scallops (diver caught) 2-3 tablespoons (30 to 40 …