Scallops with Chestnut Sauce and Crisp Sage
"In 1994, when I enrolled at the Culinary Institute oh America in Hyde Park, I had to catch up on so muchit was like I had a virgin palate for food and wine," says Rajat Parr. "For instance, I'd never had a scallop before; I didn't even know what they were. I had never seen a chestnut before, either. So cooking school was an eye-opening experience."
Plus: F&W’s Fish and Seafood Cooking Guide
Plus: More Valentine's Day Recipes
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