Black Cat Bistro's sea scallops are dusted with coriander and seared, then served with roasted butternut squash, sage brown butter, bacon, and sautéed Brussels sprout leaves. The scallops are then drizzled with an apple juice reduction and sprinkled with finely diced apples.
Black Cat Bistro's sea scallops are dusted with coriander and seared, then served with roasted butternut squash, sage brown butter, bacon, and sautéed Brussels sprout leaves. The scallops are then drizzled with an apple juice reduction and sprinkled with finely diced apples. dmiddlecamp@thetribunenews.com
Black Cat Bistro's sea scallops are dusted with coriander and seared, then served with roasted butternut squash, sage brown butter, bacon, and sautéed Brussels sprout leaves. The scallops are then drizzled with an apple juice reduction and sprinkled with finely diced apples. dmiddlecamp@thetribunenews.com

Restaurant News & Reviews

Chef at Cambria's Black Cat Bistro loves cooking with apples in the fall

November 01, 2012 7:29 AM

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