October 2010 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club
“Three Textures of Scallop”
Seared scallop with carrot cumin puree and micro chervil
Scallop mousse with parsley puree and lemongrass foam
The third dish is a raw scallop ceviche with cucumber, radish, cilantro, lime juice and an avocado puree
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