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 ...
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