Jan Norris: Food and Florida

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Primavera’s Scallops with Crab Crust and Parlay Candy – from Today’s Sentinel Column

June 17th, 2010 · No Comments

Primavera's Scallops with Crab Crust/ photo by Jim Rassol, Sun Sentinel

In today’s You Asked for It! column: This is a rich recipe, fit for company, from Primavera in Fort Lauderdale. A very organized cook can get this meal on the table in under an hour for their guests.

And if you remember Loft Candy stores from the Northeast, you’ll want to read about the Parlay candy bar recipe, too.

Tags: Sun Sentinel column

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