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Porcini-Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter
July 1, 2009
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From: Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY. Yield: 4 servings.
4 ripe Bosc pears
July 1, 2009
From: Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY. Yield: 4 servings.
4 ripe Bosc pears