Roasted Diver Sea Scallops with "Parnsips", Frisee and Pine nuts. This dish came out nice. We used some of our soy glaze as a sauce, as well as the pan sauce from cooking the scallops. The parsnip puree worked well, crispy parsnips ontop of everything. The salad is wilted frisee and pinenuts sautee'd with olive oil.
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