Pan Seared Scallops
honeycrisp apple + squash puree + spinach + bacon vinaigrette
We dry-sear our colossal diver scallops and pair them with a spiced butternut squash puree. We finish this with a slaw of Honeycrisp apples and baby spinach with a warm bacon vinaigrette.
We are very particular about the size and quality of our scallops. Our scallops are enormous; we think you will not find larger scallops anywhere else in Cincy!
Pairs Well With::
Cakebread Chardonnay, Napa, CA
Chateau Ste Michelle Indian Wells, Columbia, WA
Groth Chardonnay, Napa, CA
Sanford Chardonnay, Napa, CA