Friday, January 24, 2014

Scallop roe

At Bones restaurant in Paris, chef James Henry reserves the gorgeous coral from Brittany sea scallops; 43 rue Godefroy Cavaignac, 11th arrond.; bonesparis.

He brines it in salted water for 12 hours, then dehydrates it to create intensely flavored scallop chips to use like dried shrimp.

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