A “signature” dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio — pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
Signature’s Pan Seared Diver Scallops and Braised Fennel in Orange Broth
Filed Under: Andrew Weissman, Chefs, Recipe, Scallops, Signature