Seared Scallops with Local Pohole Ferns and Lilikoi Puree

Here is our current scallops dish from the menu. It is a cumin and corriander dusted U10 scallop, with roasted bell pepper-potato puree, cilantro chimichurri and fresh lilikoi sauce. We serve it with local pohole ferns from our good friends at Hana herbs. Such a nice scallop dish.


Post a Comment

Popular posts from this blog

Prosciutto Wrapped Scallops, Morel Mushroom Broth

A Few Food Shots

Rombauer Wine Dinner, May 9th