Seared Scallops with Steamed Brussels Sprout Leaves

Seared Scallops with Steamed Brussels Sprout Leaves

Seared Scallops with Steamed Brussels Sprout Leaves

The umami-rich combination of ginger and soy sauce in this scallop dish from Margaux Laroche of Domaine d'Henri is an unusual yet perfect pairing for a glass of crisp chablis.Ingalls Photography

The umami-rich combination of ginger and soy sauce in this scallop dish from Margaux Laroche of Domaine d'Henri is an unusual yet perfect pairing for a glass of crisp chablis.