Dish Of The Week | Pan Seared Diver Scallops | Blue Bell Inn

The Dish of the Week is Pan Seared Diver Scallops from Blue Bell Inn. This dish is prepared with: Cauliflower Puree, Baby Corn, Charred Scallions, Pistachios and Pomegranate Gastrique.

Blue bell Inn’s Executive Chef, Peter Sherba talks about the Pan Seared Diver Scallops:

This is my favorite dish. Everyone in the kitchen had a hand in crafting this dish. It’s just got every element. We use the nice, large diver scallops. You get the silkiness and butteriness from the cauliflower puree, freshness from the baby corn which is unique to this time of year, crunchiness from the roasted pistachios, tartness from the pomegranate, and char from the scallions. It’s such a well-rounded dish. Definitely a must-try!