Scallops with Wild Char Roe

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May 18, 2008 by seanbrock

 

We really like this dish…the scallops are poached until the reach 50c and then chilled..then we slice them and dress them with some great olive oil and mango vinegar…for herbal notes we added some chamomile gelee and then we finish it with some really delicous wild char roe and some togarashi for spice

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