We’re cooking Nantucket Bay Scallops with the Spiced Pear Restaurant.
to him.ad >> we are in the>> kitchen, we’re cooking up good food. ben is going to be in a little bit. kyle ketchum, one of my favorite or cooks fromco the spiced pear. there’s a theme when you come, always a lot of pork, and i looked at that okt and i said what’s that, bacon, and he said p sork. what are we going to do? >> we’re going>> tong do a celebration of the season, it’s i nantucket bay scallontps time ofe year, so we’re going to do bay scallops, we’re going to serve it with a big piece of double smoked braised bed bacon, we took slabbed bacon, braisedbe it off, o and double soakedan it for a or reasonable amount ofime. we’re going’r to showcase some babyby brussel sprouts mousseline and shy wine reduction.. it’s parsnip marbled potatoes, the wordor mousseline means with a lot of butter and stuff. >> i’m going to’m eat this and lay down and bust open my belt anden go oh. >> i thin