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From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.
Units: US | Metric
Serving Size: 1 (260 g)
Servings Per Recipe: 6