6 oz. dry pack V-10 scallops, seasoned w/ salt and pepper.
Roasted vegetables (Baby carrots, haricot verts, broccolini, cipollini onions, asparagus)
Lemon Buerre Blanc – white wine, lemon juice, shallots, garlic, heavy cream, butter.
Blanch off vegetables. (Boil hot water with heavy salt).
Make lemon buerre blanc. Reduce wine with shallots and garlic in it. Add lemon juice, reduce down. Add heavy cream, reduce down, then slowly whisk in butter.
Roast vegetables in a saute pan with olive oil and salt and pepper.
Season scallops with salt & pepper and sear off to golden brown.
To plate- place vegetables on plate with scallops on top. Add lemon buerre blanc.
Legacy Bar & Grill
9 Du Rhu Drive (In Legacy Village Shopping Center)
Open: Tuesday- Saturday at 4:30 p.m.
Friday lunch- 11 a.m.-2 p.m.
Special Event: Music Festival
We have a music festival this Sunday, June 8 benefiting the Leukemia Lymphoma Organization’s Man of the Year campaign. We are helping two local families- 3-year-old Shep Hall and 7-year-old Ella Beth Barlow.
About the Chef:
Executive Chef “Diamond” Dave Durant has been in the restaurant industry for 27 years. Gary Englade (operating partner) has been in the restaurant business 31 years.
About Legacy Bar and Grill:
Best happy hour every Tuesday- Saturday 4:30 p.m.- 7 p.m. with all sorts of $5 specials. We have live music Wednesday-Saturday 6:30 p.m.- 10 p.m. Our Facebook page is legacybargrill.facebook.