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Seafood and cheese DO go together: This is home made wasabi fettuccine in an alfredo sauce made from heavy cream, vegetable stock, aged sharp Cabot cheddar, gruyere, and white pepper. I seared some U-10 sea-scallops and some turbot fillet in serrano oil, salt and white pepper and paired it with a saute composed of Japanese eggplant, heirloom pepper, and grape tomato… I deglazed the pan with some creamy sherry and finished the plate with sauteed bok-choy( Sesame oil and white pepper), brown clam-shell mushroom and sorrel.
