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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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P, scallops

Cappesante Al Forno (Baked Scallops With Parmesan)

(Saveur, March, 2012)

Cappesante al Forno (Baked Scallops with Parmesan)
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Garlic Soup With Sautéed Scallops

(Food & Wine, May, 2010)

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Scallops And Asparagus Over White Bean Purée

(Sunset, April, 2010)

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Seared Scallops with Pumpkin and Herbed Orzo

(Fine Cooking, October/November, 2010)

This stunning dish gets a double dose of pumpkin. Tender chunks of the sautéed flesh are stirred with orzo and the dish is finished with a sprinkling of chopped roasted pumpkin seeds.
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