Making Savory Seafood with The Burnt Onion

Cooking Connection: Parmesan Scallops

November 10, 2016

Natalie Froistad,

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