When I returned recently to the newly renovated Fiorenzo at the Hyatt Regency Orlando, one of my favorite dishes was the Scallops Agrodolce. Chef Jared Gross uses huge scallops and tops them with an agrodolce sauce -- agrodolce is Italian for sour and sweet -- and serves them on a frissee salad. It's a light appetizer, and it's perfect for a hot summer day.
I asked Gross to share the recipe, which he was happy to do. In this segment of Compliments of the Chef, he shows you some cooking tips so you can try the recipe yourself. Or head to the Hyatt Regency Orlando and he'll cook up a batch for you.