Casey Felton started her culinary degree post majoring with an Art History and English degree from Pitzer College.
A Night of Modern Vietnamese Dining by Hieu Gray
This dish is as impressive to diners as it is simple to make. The raw scallops have a texture that is more delicate and free of chewiness than a prime piece of tuna. If you find scallops that are of good enough quality, you could just serve them sliced with some salt and a squeeze of lime juice and people would ooh and ah.