State Fare

From chef Louis Cressy, Bistro Lancaster, Houston.

by Patricia Sharpe

March 1998

Back Talk

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Many flavor combinations are fine, but few are heavenly. In our humble opinion, executive chef Louis Cressy’s sprightly grilled scallops, a specialty of Houston’s Bistro Lancaster (Lancaster Hotel, 701 Texas Avenue), fits the latter category. The just-done scallops are little morsels of edible silk, the cabbage is savory and tender, and the fried wonton garnish is both tasty and fun. But it’s the aromatic broth—an irresistible and unconventional blending of chipotle and cascabel chiles, fresh ginger, lime juice, and maple syrup—that makes the dish divine. Keep it in mind should you ever have to cook for Saint Peter. One taste and he’ll let you in.

Try this recipe for Grilled Scallops from chef Louis Cressy, Bistro Lancaster, Houston.

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