Washington, D.C. (WUSA9) --- Today, the noon newscast invited Chef Claudio Pirollo to come in to prepare a classic Belgium French dish.
Chef Claudio Pirollo has prepared dishes for a famous roster of Washingtonians such as Senator Kennedy, the Ambassador of Ireland and former Secretary of State Condoleeza Rice. However, he expressed his desire to serve the more modest side of D.C.
That is why he opened his own restaurant called Et Voila on MacArthur Boulevard, Northwest.
Chef Claudio cooked pan seared sea scallops with Belgium endive caramelized and deus saffrons sauce, which is one of his featured dishes at his restaurant. You can enjoy that and many more of his delicious meals over at Et Viola any day of the week! Here is the recipe.
PAN SEARED SEA SCALLOPS WITH BELGIUM ENDIVE CARAMELIZED AND DEUS SAFFRONS SAUCE
3 PC OF U10 SCALLOPS
1 PC BELGIUM ENDIVE
1 TABLESPOON OF SUGAR
1 TEASPOON OF OLIVE OILO
1 CUP OF HEAVY CREAM
2 PINCH OF SAFFRON
1 GLASS OF DEUS BEER "BEER METHODE CHAMPENOISE"
1 SHALLOTS DICED