Seared Diver Scallops, Chorizo and Creole Remoulade

Chef’s Cast Iron Seared Diver Scallops, Chorizo and Creole Remoulade.

What can I say, This dish a tons of flavor, Semi-spicy with the Chorizo and Mustards within the House Remoulade.  But not enough to Overpower the Awesome Flavor of the Seared Diver Scallops.  All Atop a Bed of Roasted Mirepoix with Grilled Leek Garnish – That really puts an Amazing Finishing touch to these Flavors.

**Chef Note:  There are 4 Jumbo Scallops and 1 Link of Sausage in the Dinner portion, Lunch is Half that Amount**

3700 Calories / 27g Fat / 11g (10 Net) Carbs / 20g Protein Per Serving 

*Macros based on 1 Serving which is Lunch Size- double for Dinner Size. .

Notice: Approximate pre-cooked weights, actual weight may vary.. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.  <–If you have any questions about this disclaimer please see #18 on our FAQ’s Page ??

As per the Florida Department of Health, Please Re-Heat Meals to an internal Temperature of 165 F before consuming .