Getting Excited for Saturday

Scallops are one of the featured protiens for our next event. We'll be preparing the scallops using the Paladar "Brine-Pan-Torch" method. We think that the guests on Saturday will be especially pleased with how the brining process enhances the natural flavors of the scallop and with the crisp texture achieved through the dual carmelization. See "before & after" shots for our scallops below. Enjoy!

Before:










After: