Chef LuAnn Battista of Luigis Restaurant and Gourmet Express joined us along with RI PBS to show us how to make their Pan Seared Sea Scallops with Balsamic Glaze. Luigis will be a part of the PBS An Evening Uncorked Event on April 9th.
Balsamic Vinegar Glaze
1) Steam cauliflower with chicken stock
2) Grand Marnier reduction with raisins
3) Balsamic Glaze
4) Sea Scallops
5) Arrange plate
6) Serve immediately