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Chef Patrick Feury - Crispy Scallop Ceviche With Meyer Lemon Risotto

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Chef Patrick Feury of Nectar restaurant in Berwyn Pennsylvania makes a crispy scallop ceviche with meyer lemon risotto, beurre blanc and scallops.
Ingredients
For ingredients, please watch the video.
Directions

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Things You Will Need
Saucepans
Large bowl

Recipe Summary

Difficulty Level: 
Medium
Ingredient: 
Scallop, Seafood
Cuisine: 
Fusion
Method: 
Boiled
Taste: 
Savory
Interest: 
Complete Meal
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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Chef Patrick Feury - Crispy Scallop Ceviche With Meyer Lemon Risotto Recipe Video