~ This is Day 262 ~
This was the first course of five to my #RontiniFriendsgiving 2020 menu.
I actually created this dish for Parcelle Patio and I was very happy with it so it made it to my #RontiniFriendsgiving menu. Also, when you’re a chef and when you come up with these dishes, you’re on the other side of it so to actually sit down and enjoy your own food, sitting down, plated, and with the correct wine pairing, it’s truly sensational.
Jumbo sized diver scallops were unavailable so these are actually medium sized, with Pickled Golden Beets, an Apple Sorrel Gel, and Micro Red Vein Sorrel. At Parcelle, I was garnishing them with borage flowers additionally but that too was unavailable in November.