Matthew Hudson, executive chef of Watertown's Great American Grill, holds the finished dish of his pan-seared scallop and creamy Parmesan polenta with grilled tomato vinaigrette. Photo by Ken Eysaman.
By Matthew Hudson
Executive chef, Hilton Garden Inn, Watertown
There is such an array of flavors that can complement a scallop. It seems every time I visit my local market, it inspires me to create something new. Walking down the aisles slowly and looking up and down at the different ingredients that one could use to infuse the flavor of the scallops.