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Scallops with Leek Fondue

February 7, 2011

Some of the most beautiful scallops we've ever had the pleasure of working with.

Starting with gorgeous, super-fresh Maine diver scallops really elevates this entire dish from the kitchen of Michael’s Santa Monica. The rest is just the icing on the cake…and what icing it is! We serve the beautiful scallops on top of melted leeks enriched with a mixture of Swiss cheeses that is creamy, savory, and so aromatic. Salt-roasted fingerling potatoes add a hearty, salty flavor to the mix, and are so delicious when dragged through the leeks. Salmon roe and sinfully rich Champagne beurre blanc finish off the dish in the most delightful way. This is a scallop presentation like none you’ve tasted before!

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