Ingredients
Ingredients3 pcs U/10 dry scallops
1 oz ginger puree
5 oz spinach
.2 oz chopped garlic
5 oz purple potato
1 oz cream
.5 oz butter
1 oz beurre blanc sauce
.25 oz herb salad
.10 0z rainbow tobiko caviar
salt & pepper (to taste)
Description
Petit Chef
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