Get Your Wellies On


It is fresh scallop season locally. That means succulent deep sea scallops the size of your fist. But what do you do when you have fresh sea scallops and a bit of a craving for Wellington? Simple, you make scallop wellies!  Each tender and slightly massive scallop was seared off. Then it was wrapped in a tender and flaky pie pastry accompanied on the inside by an exotic mushroom duxelle and a spinach puree. Top it with a flavorful lemon caper white wine sauce and well, get your Wellingtons on!

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