Skip Nav

Scallop Crudo

You’re probably familiar with the white, cylindrical flesh of the scallop, but Chef Jonathon Sawyer of The Greenhouse Tavern took all the parts (tripe, foot, coral, abductor, and the flesh) of West Coast scallops and formed a crudo, dressed in carrot vinegar, crunchy radishes, lemon zest, coriander blossoms, and pink peppercorn.

Read More Pebble Beach Food And WineFood FestivalsFood News
Looking for the perfect gift this holiday season? Order our POPSUGAR Must Have box now >>