RCP-120 — Seared scallops, brown butter cauliflower

Station: hot. Yields 4 serving. Plate cost: $7.04 per portion.

Procedure

How the line cook should execute this recipe.

Dry-pack scallops patted bone dry, hard sear 90 sec/side. Brown butter with hazelnut. Cauliflower puree base.

Ingredients (2)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-scallops	U-10 dry-pack scallops	1.2	lb	—
ING-butter	Unsalted butter	90	g	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

Acting as Nina Park · Ownerswitch role →