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PA Live: Kitchen French Manor Inn

French Manor Inn and Spa
Brand new executive Chef Andy Gramps of the French Manor Inn and Spa is here to prepare pan seared diver scallops with a parsnip and thyme puree, baby spinach, chorizo sausage and pomegranate molasses.

 PAN SEARED DIVER SCALLOPS
2 "U10" Diver Scallops
1 Large Parsnip
3 Springs, Fresh Thyme, 1 C Heavy Cream
1/4 C Riesling Wine, 1 C Baby Spinach
2 OZ Chorizo Sausage
1 TBSP Pomegranate Molasses

www.thefrenchmanor.com
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