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Williamsburg Inn’s Scallops And Carrot Cake

Williamsburg Inn’s Scallops and Carrot Cake
we’ll get your thoughts on air. >> thank you. we’re talking about sort of practice foods. we’re in the kitchen. we’re making fennel pollen scallops. >> we have some nice scallops. we also have some vegetables, oyster mushrooms, garlic, saved celery. >> later we will be making carrot cake with a twist. we have a lot to do to get this done. >> yes we do. we have a nice puree. it is celery, apples, thyme, butter, chopped parsley and chive. just grab this over here. this is for the vegetable. >> ok. >> will start the scallops, as well. we take some vegetable oil first. we will season are scallops with crushed sea salt. always fresh ground. >> that was all of oil in the pan — that was olive oil in the pan. >> we used vegetable oil. put the scallops in there. just a little more heat in the pan. you do not want to keep moving them around. you want them to get a nice crust on them. it is very i

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