Months ago Sean Brock fed me a poached and chilled scallop with mango and nasturtium. It was one of the best things I’ve ever had so naturally I wanted to go home and create my own version. Poached and chilled Scallop with guacamole, blood orange gummy , crispy blood orange, micro shiso, yuzu, and viola. I served this as a course on a recent tasting menu. Thanks for the inspiration Sean.
Scallop
February 16, 2009 by jlanghorne
