Can we say scallop?
Sometimes I get the impression that solid cooking techniques and good product are actually taking the place of creativity and good use of whole proteins.
We all know a seared scallop is tasty, and quick. We've seen seven years of them on Bravo alone.
Lamb, Lobster, Short Ribs...those are all on the list.
I'd love to see a group of chefs given any cut of chuck meat or fish heads and actually having to show some real skill.