ok for those of you who don't know that my major in college is gastronomy and culinary arts by a freak mishap, i am... and this coming friday i have a final for kitchen practice 3... i recently did a project for the same class, we had to research a chef that has 3 michelin stars and i chose heston blumenthal, in an ideal world i would be cooking his recipes however since the kitchen at my school doesn't have the sort of technology he uses i had to improvise and set up my own menu... here's my menu for the final
appetizer: seared scallop ceviché with sweet mango and passionfruit salsa
i know some of you are thinking "seared ceviché