Here at the Kenmore Live Studio Chef Greg Biggers of Café des Architectes at Sofitel Chicago Water Tower demonstrates how to prepare seared scallops with braised greens and crawfish tails. Watch to learn how to prepare a delicious seafood dish from an expert chef! Click the “Like” button to become our fan at to see the rest of the show and find other recipe videos, full shows, and more. Recipe: Seared Scallops with Braised Greens and Crawfish Tails Chef: Greg Biggers Ingredients: 1 scallop 3 cleaned crawfish tails 2 oz braised greens 1 oz baby mache 2 oz lobster bisque Method: Sear scallop on high heat and cook in oven until medium. Heat braised greens in 1 T butter, add crawfish tails, chopped tarragon and garlic. Place lobster bisque in bottom of…
Kenmore Live Studio: Fete de la Musique w/ Café des Architectes – Seared Scallops & Crawfish Recipe
September 12, 2011 By Leave a Comment
Here at the Kenmore Live Studio Chef Greg Biggers of Café des Architectes at Sofitel Chicago Water Tower demonstrates how to prepare seared scallops with braised greens and crawfish tails. Watch to learn how to prepare a delicious seafood dish from an expert chef! Click the “Like” button to become our fan at to see the rest of the show and find other recipe videos, full shows, and more. Recipe: Seared Scallops with Braised Greens and Crawfish Tails Chef: Greg Biggers Ingredients: 1 scallop 3 cleaned crawfish tails 2 oz braised greens 1 oz baby mache 2 oz lobster bisque Method: Sear scallop on high heat and cook in oven until medium. Heat braised greens in 1 T butter, add crawfish tails, chopped tarragon and garlic. Place lobster bisque in bottom of…