Pan-seared scallops with creamed fennel and leeks
Coquilles St.-Jacques, or sea scallops, are one of the delicious pleasures of the late fall French table. The season for their fishery opens on October 1st and continues through the holidays, when they feature on many menus, especially for New Years Eve. Careful management of the fisheries has meant an abundant supply (Monterrey Bay Seafood […]
Pan-seared scallops with creamed fennel and leeks Read More »
Coquilles St.-Jacques, or sea scallops, are one of the delicious pleasures of the late fall French table. The season for their fishery opens on October 1st and continues through the holidays, when they feature on many menus, especially for New Years Eve. Careful management of the fisheries has meant an abundant supply (Monterrey Bay Seafood