It’s hard to pick up a dinner menu these days that doesn’t feature scallops in some form – from sautéed in olive oil to drenched in browned butter and coated with panko crumbs.
The Grill at Quail Creek, a restaurant at the Robson Resort Community in Green Valley, offers a pan-seared scallop dish that executive chef Aris Cabrera says is the restaurant’s most popular menu item. “I really love the contrast with the sweetness and the spiciness and the earthy flavors of ginger and lemongrass,” he says.
