The chef waited briefly after the plate was set down in front of me before he began to explain his appetizer.
Scallops- scallop ceviche to be exact.
Thinly sliced scallop ceviche in the form a a nearly transparent blanket protecting late summer goodies underneath.
Vegetables fresh from the garden such as zucchini, peas and carrots...
A sprinkling of slightly salted toasted almonds on top...
Fresh herbs...
Amazing!
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