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.
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