Chef Gavin Kaysen, El Bizcocho at the Rancho Bernardo Inn, CA. Yield: 4 servings. SUGAR SNAP SEA FOAM: 2 cups sugar snap peas 2 cups cream 1 cup fresh spinach TOMATO FONDUE: 6 Roma tomatoes 1 white onion, finely diced 2 cloves garlic, minced 1 Tbsp. tomato paste1 /4 cup dry white wine CAULIFLOWER: 1 head cauliflower 2 cups cream 1 cup water SCALLOPS: 4 scallops 2 Tbsp. butter 3 sprigs thyme1 /4 cup wine-cured sausage, finely diced1 /4 cup sugar snap peas, cut on a bias For sugar ...
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