[Pro/Chef] U10 sushi grade scallops seared in creole butter atop lemon creme fraiche with sweet zest confit and chives as garnish.


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About author: John Rider

Cress arugula peanut tigernut wattle seed kombu parsnip. Lotus root mung bean arugula tigernut horseradish endive yarrow gourd. Radicchio cress avocado garlic quandong collard greens.