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Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Pan-fried white fish and crayfish tails served with a smooth fennel purée and a rich, blended crayfish shell bisque.
Poach megrim sole in dashi stock, prepare a creamy seaweed butter sauce, and serve with a warm herb-infused quinoa salad.