Scallops are one of those ingredients that seem intimidating but are actually shockingly simple to make. In this video, chef Taylor Boudreaux of Napa Valley Grille teaches us how easy it is to pan-sear scallops. The key to perfect doneness and plenty of flavor? Keeping a close watch and basting them in browned butter sauce. With a crisp, seared exterior and a soft, moist interior, this mild seafood dish pairs perfectly with a parsnip purée and a glass of white wine. Watch our video to learn how to make this elegant dish at home.
Is there any more beloved vegetable right now than dark, leafy kale? It's the star of one of the signature dishes at Napa Valley Grille, the kale chopped salad. Host Brandi Milloy goes behind the scenes with the restaurant's executive chef, Taylor Boudreaux, to find out what goes into this guest and celebrity favorite. Spoiler: it's shockingly fast and simple! Watch how it's made, then print out the recipe.