Four jumbo east coast fresh sea scallops pan roasted over an English pea puree, served with a warmed fingerling potato salad with fresh herbs, roasted red bell peppers, country olives, egg, caper berries and our house smoked bacon in apple cider dressing at The Chef and I in Nashville
Four jumbo east coast fresh sea scallops pan roasted over an English pea puree, served with a warmed fingerling potato salad with fresh herbs, roasted red bell peppers, country olives, egg, caper berries and our house smoked bacon in apple cider dressing at The Chef and I in Nashville