Drawbridge Inn - Devil Scallops - Cincinnati News, FOX19-WXIX TV

Drawbridge Inn - Devil Scallops

Executive Chef Michael Searp
Accompanied by Sous Chef Curtis Peterson

Ingredients

  • 6 oz. spring mix salad
  • 8 oz. scallops - blackened
  • Ginger 1 tsp.
  • Cajun Spice 1 tsp.
  • Honey Glaze 1 cup
  • Toasted Almonds
  • Orange sections
  • Diced red peppers
  • Cellaphane Fried Noodles

Presentation:

  • Blackened scallops over Spring Mix Salad tossed with Ginger - Cajun Glaze
  • Drizzle honey glaze over scallops
  • Sprinkle almonds over top
  • Complete garnish with orange sections & diced red peppers & Cellaphane Fried Noodles
  • Recipe serves Four



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