From: Chef Jason McClure, Sazerac, Seattle. Yield: 4 servings. Scallops: 1-2 lb. dry pack scallops (approximately 6-8 per person) 4 cups dehydrated Idaho potatoes 4 egg whites, beat until frothy to taste, salt and pepper as needed for sauteeing, oil (canola, etc.) 12 oz. piquillo peppers, roasted and peeled (can be found at most specialty/gourmet food stores) Herb Pistou: 4-6 bunches of favorite herbs (parsley, cilantro, tarragon, chervil, thyme, etc.), chopped 1 cup extra virgin ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.