Pan Seared Scallops Served on a wild mushroom/Leek Puree, with roasted criminis and Brussels and a Lemon Dill Cream Sauce
Chili fig jam, bacon wrapped goat cheese jalapeno poppers. 1st time making these, so worth the 3rd degree burn
Part of my mission to cook a dish from every country in the world. I’ve been really busy lately but i’ll try to post more in the coming week and get back on track!~ by V1CT0R1N0 Food
1 Comment
Whats in the saucepan? Is it a veggie dish?