Though I don’t eat scallops, I can appreciate what a great dish they are. The ones pictured here are from Pardo’s in Mandeville, prepared by Chef Ryan Gall who now has his own place, The Hampshire in downtown Covington. The chef had a way of preparing an item a different way each time we had it. This beautiful dish of three crusty pan-seared large scallops as Tom loved them, sitting in a butter and cream sauce lake with capers and mushroom bits scattered about. This type of a "little bit of everything" is the chef's style, and each dish is beautifully crafted and polished. Not to mention delicious. It's a large amount of food and I was always amazed that Tom finished it each time. Happily.
Chef Ryan Gall is not at Pardo's anymore, but the scallops are. And since the guys in the kitchen cooked with Chef Ryan, I'll bet they are just as great, though not quite as unpredictably creative.
