Scallops with a Corn Veloute and Vegetables garnished with Dill and Espresso Coated Hazelnuts Toasted in a Brown Butter. Inspired by: Chef Francis Pascal, Cheftopher Allan Esguerra, and the We Food Hard YouTube channel
Chef Billy Parisi’s “Perfectly Cooked Chicken Breasts” tutorial video is truly responsible for the best chicken I have ever made or tasted! Pictured is my “skin-on” version with a side of shaved Brussel sprouts and Boar's Head thick cut bacon.
