There's nothing better than bacon-wrapped scallops. And they pair exceptionally well with Asian pears and a high-quality chicken liver mousse.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Butter-n-Thyme w/ChefStevenPennington | 2022-01-20 16:20:58 |  17,794 Views |
Bacon Wrapped Scallops Chef Techniques
Trust us you'll love this recipe! Enjoy!
Related: Grilled Scallops with Jerusalem Artichoke and Apple BalsamicRelated: Scallops with Sesame Seeds and WakameRelated: Seared Scallops with Carrot and Apple PureeRelated: Pan-Seared Hokkaido Scallops with Creamed Corn Beluga Lentils and Dill OilRelated: White Asparagus and Seared Scallops in Tomato Tarragon Vinaigrette
Marmulstein grew up in Albany New York. His love of cooking was ignited by his family’s bakery. From a young age he felt that working in the culinary industry was a natural progression. After graduating from the Culinary Institute of America Marmulstein began working his way up in the industry. By the time he was 20 Marmulstein was the Executive Chef at The Atlanta Fish Market. He went on to open the award-winning Dick and Harry’s Restaurant. Marmulstein has worked as a chef in fine dining restaurants for over 25 years receiving awards from Zagat Condé Nast and Gourmet Magazine among others. After coming up with his vision for Salty Sow Marmulstein called Larry Foles a successful restaurateur and they met in Chicago. The rest is history and Salty Sow was born in Austin TX in May of 2012. A second location that Marmulstein splits his time at opened soon after in Phoenix AZ. Marmulstein is a passionate chef who enjoys cooking in the kitchen every day. He is known for leading by example and works hard every shift constantly inspired to push the culinary boundaries in his restaurants. Marmulstein spends more of his life in the South than he does in the North. Marmulstein’s cuisine is heavily influenced by Southern traditions. He embraces the style of cooking fresh farm produce and supports small independent farms by using seasonal foods. Outside of his passion Marmulstein enjoys spending time with his wife and believes that his home is the best place to eat drink and be merry. Marmulstein and his wife are avid gardeners his wife the brains behind the growing and he the brawn. Reading traveling and eating at other restaurants take up what little free time Marmulstein has and he wouldn’t have it any other way. Portrait by: Jane Baudouin
