The natural sweetness of the scallops is perfectly offset by the tartness of fruit-vinegar glaze. This scallop recipe is delicious and simple to prepare.
About Francine Segan
Francine Segan is the author of nearly half a dozen cookbooks, including Dolci and The Opera Lover’s Cookbook, which was a James Beard and IACP award finalist. She’s also a contributor to Food Arts and Gastronomica and has appeared on the Today show and The Early Show. She has lectured across the country for the Smithsonian and the American Museum of Natural History, among others. Segan divides her time between New York and Italy.