...With shiitake and field-pea bacon tart, spice-poached pear, basil, and truffled chestnut sauce.
Scallops aren’t for summertime supping anymore. This winterized entrée takes the levity of the scallop into a warm and hearty place. The scallops are quickly seared, then roasted. Ken serves them with a tart topped with shiitake mushrooms, field peas, and bacon, sidles them with poached pear, and garnishes with the decadence of truffles and chestnuts. Pair with a Gruner Veltliner.
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