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How do I cut "sheets" of raw scallops so thin you can practically see through them?

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How do I cut "sheets" of raw scallops so thin you can practically see through them?

rbraham | Jun 3, 2012 10:39 PM

Scallop carpaccio-but-thinner, each flower leaf overlapping the other for a total circle. Dribble oil, lemon, remember as high point of trip to Paris.

I know semi-freezing meat helps with fine cutting.....

Any ideas?

Rob

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