Behind the Recipes

Scallop Garnish by Divya Gugnani

Behind the Burner: Scallop Garnish by Divya Gugnani

Makes 2-3 servings

INGREDIENTS:

4 oz. Panko Japanese bread crumbs
1/2 tsp. chopped chervil
1/2 tsp. chopped cilantro

PREPARATION:

1. In a small skillet over medium heat, toast the Panko bread crumbs until golden brown.

2. Combine with chopped herbs in a small bowl, then sprinkle over cooked scallops.


photo courtesy of lifesambrosia.com

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