It’s too hot to cook…

astellar seared scallops served over a simple arugula salad lightly dressed with maldon salt + olive oil + red wine vinegar + cherry tomatoes tossed in olive oil + garlic + fresh basil + squeeze of lemon + salt + pepper + freshly grated parmesan over the hot scallops.


Published by Michele

· food · floral · design · travel ·

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