When Brent Balika (Margeaux Brasserie) challenged C.J. Jacobson of Ema to create a dish with dried scallops, Jacobson knew what he wanted to make.…
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Source: https://www.chicagoreader.com/Bleader/archives/2018/04/16/dried-scallops-the-key-ingredient-in-chef-cj-jacobsons-mediterranean-xo-sauce-video
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