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Scallop Crudo

February 14, 2012

Fresh, bright, cool, raw, and delicious!

These scallops are the top of the line. They are so fresh, so pure, so absolutely beautiful, that we don’t have to do much to them in the kitchen of Michael’s New York except feature them in an Italian-style crudo (CREW-doh) presentation. So we simply add some microgreens, little purple Thai basil leaves, extra-virgin olive oil, thinly sliced ice radish, and ocean-fresh uni (sea urchin). That’s it. When the flavors are this fresh and bright, all that’s left for you to do is savor the combination bite by vivid bite. Enjoy this cool starter before any of our more robust winter main courses for a perfectly balanced meal.

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