Recipe from House of Embers.
7 large bay scallops
2 tbls vegetable oil
1/2 onion, diced
2 slices bacon, diced
3/4 cup heavy cream,
2 leaves fresh basil, chiffonade
1 tbls chopped parsley
2 tbls butter
1 tbls truffle oil
1 cup fresh sweet corn
Salt and pepper
Season scallops and sear in hot oil, cook golden brown on both sides remove scallops. Add bacon, render, add onions and saute until tender. Add rest of ingredients except truffle oil. Reduce cream until it coats the back of a spoon, return scallops, add truffle oil and serve.
When your doctor prescribes medication, you assume it's safe, but some people don't realize how dangerous it can be, if it's abused. A group of local high school students helped make a movie to shine a light on the problem.
We're learning more about what it will take to find out what caused a major fire in downtown Ripon Wednesday.
After almost 80 years, a piece of naval history is on its way home. A model of the Japanese luxury liner Hikawa Maru is being packed up in Manitowoc and returned to Japan.
Visitors to Green Bay's Neville Public Museum will soon see hours slashed. The county-owned attraction is cutting access starting the first of the year.
An 11-foot-long model of the Japanese passenger liner Hikawa Maru is being sent back to Japan after 34 years at the Wisconsin Maritime Museum in Manitowoc.
Area volunteers are making a difference in the community this holiday season. At this time of the year, many people are looking for ways to help their neighbors. The Salvation Army is one of the many places where you can do just that.