Mano de Leon giant scallops from the Baja Peninsula in Mexico are called Lion's Paw scallops once they cross the border.
According to a press release, harvesting is tightly controlled, making them a rare find on U.S. menus.
Lucky for us, the Capital Grille got muchos dollas, so now the whole chain's got em, but only til November 1.
They're preparing them three ways:
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- Seared Scallops with Cauliflower Puree, Golden Raisins and Brown Butter Vinaigrette. $35
- Scallop BLT with Applewood Smoked Bacon and Heirloom Tomatoes. $17
- Prosciutto Wrapped Scallops with 12 Year Aged Balsamic. $18 app, $33 entree
They recommend pairing the Lion's Paw scallops with Tilia Torrontes wine from Argentina, or Markham Pinot Noir.
We'd just as soon have em' with a Coke, or maybe a batido de trigo, but hey, to each their own.
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