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Scallops and Pioppini Mushrooms

September 6, 2011


Maine diver scallops, seared to perfection—tender on the inside, with the a delicate, golden-brown crust—pair perfectly with our herbed mashed potatoes in this plateful of pure dining pleasure from executive chef John-Carlos Kuramoto and the kitchen of Michael’s Santa Monica. Asparagus and meaty, peppery pioppini mushrooms (relatives of Japanese shimeji mushrooms) add richness and depth of flavor. Then, it’s all heightened by our insanely delicious charred rosemary beurre blanc. Dig in!

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