PA Live: Pine Barn Inn October 25, 2018

Lifestyle

Brien Reynolds, & Luke Eschbach from Danville’s Pine Barn Inn join us in the kitchen today to make pan seared scallops.

6 oz sea scallop

Roasted cauliflower

Green onion

Red onion

carrot

Israeli couscous

Cashews

Citrus ginger vinaigrette

Basil

Sumac

 

Citrus ginger vinaigrette:

 

½ cup orange juice

¼ cup lime juice

1/8 cup lemon juice

1 tbs Dijon mustard

3 tbs honey

2 tsp fresh ginger

1 tbs fresh rosemary leaves, striped

Salt

olive oil

 

Talking points may include properly selecting scallops, searing scallops, preparing the cauliflower couscous as a side

Making the citrus ginger vinaigrette.

570-275-2071

pinebarninn.com

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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