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.
diver scallops
The First Flavors of Fall!
Seasonal ingredients are top of mind in a gourmet meal we’ve “arranged” for you and someone special! Settle in at home for three courses that focus on all things fall…
Potente’s Diver Scallops with Crushed Corn Risotto & Shellfish Brodo
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.
