The pan seared scallops served with creamy polenta and balsamic drizzle at the Art Institute’s student-run restaurant, which is serving lunch on Thursdays and Fridays.
The pan seared scallops served with creamy polenta and balsamic drizzle at the Art Institute’s student-run restaurant, which is serving lunch on Thursdays and Fridays. Courtesy of The Art Institute of Raleigh-Durham
The pan seared scallops served with creamy polenta and balsamic drizzle at the Art Institute’s student-run restaurant, which is serving lunch on Thursdays and Fridays. Courtesy of The Art Institute of Raleigh-Durham