If you’re a bacon fan, this recipe will make your heart sing. The rich Alfredo sauce, paired with the sweet scallops and salty bacon is a divine combination.
Summer is almost here and it’s time to start experimenting with refreshing, seasonal meals. This particular ceviche dish can be made with a myriad of fresh seafood- use your favorite!
I’ve had a few requests for more scallop recipes- this particular dish is prepared with a buerre blanc sauce. Buerre blanc is a traditional French sauce and means “white butter-” it’s an emulsified sauce that usually contains butter, a wine reduction, and shallots.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
