Sea Scallops and Asparagus and Chanterelle Risotto


Well, I got bored of being a bump on a log, so I decided to try cooking a little more regularly. Todays was pretty fancy:

Pan Seared Sea Scallops on watercress with a balsamic mustard vinaigrette finished with fleur de sel, accompanied by Asparagus and Chanterelle Risotto.




Posted: Wed - September 29, 2004 at 09:04 PM        

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