_seared-cape-scallops-with-cpe-mushrooms-and-white-asparagus-mushroom-vinaigrette-by-takashi-yagihashi.jpg "Seared Cape Scallops with Cèpe Mushrooms and WhiteAsparagus, Mushroom Vinaigrette by Takashi Yagihashi from cepe Video Screenshot Preview")
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⏲ Duration: 5 min 22 sec
✓ Published: 18-Sep-2015
✓ Published: 18-Sep-2015
Description:
Chef Yagihashi uses the freshest of Cape or Bay scallops, which are the smallest and sweetest sea scallops from Maine. You may substitute the freshest Atlantic scallops you can buy. Most sea scallops are shucked on board the ship, which stays out to sea for up to 10 days. So when purchasing, here are a few tips. Because scallops tend to lose water, they are often soaked in a water-chemical solution to bulk them up. When these scallops are cooked, they lose this water and shrink. Scallops are sol
Chef Yagihashi uses the freshest of Cape or Bay scallops, which are the smallest and sweetest sea scallops from Maine. You may substitute the freshest Atlantic scallops you can buy. Most sea scallops are shucked on board the ship, which stays out to sea for up to 10 days. So when purchasing, here are a few tips. Because scallops tend to lose water, they are often soaked in a water-chemical solution to bulk them up. When these scallops are cooked, they lose this water and shrink. Scallops are sol
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