Delicious diver scallops, or “Capesante,” from Executive Chef Danny Trace with Potente in Houston. Plated on a bed of crushed corn risotto in a shellfish broth, garnished with fresh herbs.
minced shallots
Potente’s Diver Scallops with Crushed Corn Risotto & Shellfish Brodo
Filed Under: Chefs, Danny Trace, Potente, Recipe, Scallops
Don Strange’s Shrimp and Crab Corn Cakes with Two Sauces
These are some of the appetizers that have made Don Strange Catering legendary in San Antonio. If you haven’t been to a party catered by them, then you’ve probably heard about how good their parties are! These Shrimp and Crab Corn Cakes from Don Strange Catering would definitely be a hit at your holiday party. Enjoy!
Harold’s Crawfish Pasta
Fresh spaghetti from Chef Antoine Ware at Harold’s in the Heights, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.