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New York City Michelin Chefs

Slide 9 of 10

Seared Scallops with Basil, Anchovy and Sweet Corn Pudding

The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven’t been treated with any kind of preservative. Instead of being milky white, they’re almost coral-colored.

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