Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.
About Waldy Malouf
Waldy Malouf was the chef and co-owner of Beacon restaurant in New York City and Stamford, CT for more than a decade. A graduate of the Culinary Institute of America, he previously worked at the Four Seasons and the Rainbow Room. He’s also the author of The Hudson River Valley Cookbook, which was nominated for the IACP/Julia Child Cookbook Award in 1995, and the co-author of High Heat. @waldymalouf