By Robin Garr
Chef Anthony Lamas wrapped a towel around the handle of a screeching hot black iron skillet, swung around and showed off a dozen beautifully seared fresh-caught dry scallops the size of baseballs to an eager crowd.
“This is how you do it,” he said with a smile. “Dry scallops, never stored in liquid. Season them, slap them in a dry skillet as hot as you can get it, and don’t turn them until they come loose.” Continue reading It’s not your grandma’s church supper when Chef Lamas is in the house