#TBT Seared Scallop Crudo, Mussel Vinaigrette Circa.2012
Scallops halved with a decoration knife and quickly hit with the blowtorch. The mussels are steamed in onion, garlic, white wine and saffron. Once openned the mussels are removed and separated from thier shells and the liquid reduced by half. Once the liquid is reduced it's chilled and finished with a white balsamic vinegar, olive oil and the mussel meat roughly chopped.