The hubby and teenage son came home from a Sam's run with a big bag of frozen, U-10 scallops. I *never* buy these things...always go for the beautiful day scallops. Now that we have them in the house, any suggestions for what to do with them?
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.