Making Savory Seafood with The Burnt Onion
Cooking Connection: Parmesan Scallops
Burnt Onion Kitchen and Brews is a new restaurant at Giant’s Ridge in Biwabik, Minnesota.
For this week’s Cooking Connection, we worked with Chef Dan Schimka to make Parmesan crusted scallops.
Parmesan Crusted Scallops
- Heat olive oil in pan
- Pull muscle off side of scallops
- Dust with grated parmesan
- Brown on each side in pan
- Let rest
Optional Sides:
- Prosciutto
- Polenta
- Focaccia
The restaurant is open daily at 11 a.m. and the last seating is at 9 p.m.
For more information on Burnt Onion, head to their website.
There will also be a Thanksgiving Buffet at Giant’s Ridge this year.
Here is the information:
Thursday, November 24, 2016
10 a.m. – 4 p.m.
$19 per person and $9 per child 12 & under
Reservations Required: Call 218-865-8061
Menu:
Carving station
Roast turkey & gravy
Honey glazed ham
Herb crusted sirloin and au jus
Seafood
Grilled Atlantic salmon with sundried tomato sauce
Tilapia with herb crust & lemon
Sides & pasta
Stuffing & wild rice stuffing
Whipped traditional potatoes
Roasted garlic red potatoes
Whipped sweet potatoes
Candied yams
Green bean casserole
Corn casserole
Steamed broccoli
Vegetable lasagna
Grilled vegetables and assorted cheeses
Assorted & flambé desserts
Pumpkin, pecan and fruit pies
