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

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