Cooking scallops

Anne Arundel Community College culinary arts students prepare a four course lunch today. Lynn Brown, 21, left, gets instructions from Chef Monique Williams on preparing pan-seared scallops with saffron orange beurre blanc sauce, the main entree in a four-course lunch he and fellow students prepared today.
Baltimore Sun photo by Algerina Perna
Copyright © 2016, CT Now
43°