Chef Brandt Evans from Blue Canyon Kitchen and Tavern cooks up a health Scallop Salad for the new year. After tossing some Arugula in a simple Dijon salad dressing, Chef Brandt adds red onion, cucumbers and beets. Mackenzie Goat Cheese tops this healthy dish.
Those super thin scallops got destroyed. Looks good though.
UCLASeraph 2 years ago