LIVE NOW: Annual Times Tower Lighting Ceremony

Scallops and Deep Fried Squash Blossoms Stuffed with Lump Crab

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Jackie Lewandoski visits the Beaumont Inn outside of Dallas.  Executive Chef Jeff Huntzinger prepared Grilled Scallops with Deep Fried Squash Blossoms Stuffed with Lump Crab.

4 Scallops salt and peppered
Heat Pan and grill both sides

2 Squash Blossoms cleaned and dry
2 oz. crab meat
1/2 cup flour
1/2 cup ginger ale
pinch baking powder
Mix flour, ginger ale and baking powder in a bowl
Stuff blossom with crab meat
Dip blossom in mixture then deep fry.
Spinach Cream
1 cup fresh spinach
2 tablespoons cream
2 table spoons vegetable stock
Blend in blender

Garnish
micro chives
globe of fire nasturtium
Alaska orange nasturtium