09/03/2026
Brown butter has a way of making everything around it taste like it took its time. We’re pouring it over seared scallops and a crisped Parmesan polenta cake, then finishing with toasted almonds and fried capers for a little crunch and salt. It’s rich without being heavy, which is exactly what we were after.
Scallops & Parmesan Polenta Cake. On the menu now at Gervais & Vine.