[wpurp-searchable-recipe]Seared Alaska Weathervane Scallops with Bacon, Parsnip Puree and Mustard Veal Jus by Chef Dan Enos - - Veal Jus: endend, 1 Tablespoon vegetable oil endend, 1 large shallot, minced endend, 1/4 cup red wine endend, 1-1/2 Tablespoons Dijon mustard endend, 1 cup prepared veal demi-glace* endend, Salt and Black pepper, to taste endend,...
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Seared Alaska Weathervane Scallops with Bacon, Parsnip Puree and Mustard Veal Jus by Chef Dan Enos
