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Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée
Book Information
The French Laundry Cookbook
Page: 136
Ingredients
Asparagus
Beurre Monté (page 135)
Brunoise (page 155)
Butter
Canola Oil
Chives
Garlic
Morel Mushroom
Scallop
Shallot
Thyme
Tomato
Vegetable Stock (p. 227) or Chicken Stock (p. 226)
White Pepper
Tags
Fish