It was a small bite by the Sous Chef to amuse the guest's palate, and a canvas for the sea to meet the vine. The Sea Scallops where dry pack, seasoned well, and met the hot grill with enthusiasm. The watermelon pistou was made earlier with some reduced watermelon, pine nuts, oil, and a few herbs. The dish was finished with watermelon matchsticks, goat cheese, and black sesame seeds. Stop by Martinique Bistro
www.martiniquebistro.com for a bite of creativity. Cheers.
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