Scallops

This really is revisiting an old dish but with some new garnish & new presentation.

Pan seared scallops with a roasted cauliflower purée scented by ras el hanout, sliced purple cauliflower & florets, roasted sliced cauliflower, sliced romanesque, dehydrated capers, baby coriander herb.

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We have also enlarged the dish to create a main course, for non meat eating guests, with eight scallops rather than three.

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One Comment Add yours

  1. Norman says:

    Michael, we miss you already, for the German foo does not treat
    US well
    Tell Elsie hello and u, hope all well
    Norm and Eva

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