Recipe: Sautéed Day Boat Scallops with Carrots Three-ways | KCET

Recipe: Sautéed Day Boat Scallops with Carrots Three-ways
Top Chef Master and CIA veteran Neal Fraser, currently the owner of downtown L.A. restaurant Redbird, demonstrates that technique can go a long way towards turning a simple dish into a work of art.
Get the recipes from "Meals Ready to Eat" with this link.
Full Episodes
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Meals Ready to Eat
Meals Ready to Eat
S1 E1: Natick and Fort Lee
Season 1, Episode 1
Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world.
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Meals Ready to Eat
Meals Ready to Eat
S1 E2: Darling Farm and 10th Mountain Whiskey
Season 1, Episode 2
Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. The Nice Guy Mixologist Matt Seigel makes a a “Lamb-Infused Whiskey Cocktail."
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Meals Ready to Eat
Meals Ready to Eat
S1 E3: CIA and Petit Trois
Season 1, Episode 3
Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
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Meals Ready to Eat
Meals Ready to Eat
S1 E4: Okinawa and Guam
Season 1, Episode 4
Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
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Meals Ready to Eat
Meals Ready to Eat
S1 E5: Coast Guard and Philly
Season 1, Episode 5
Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger show they provide sustenance for those on a mission. Chef de Cuisine Holly Jivin prepares Beverly Hills SLS-style Philly Cheesesteak.
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Upcoming Airdates
Israel
Season 1, Episode 6
Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, former chef de cuisine for Thomas Keller’s Michelin-starred restaurant The French Laundry and now Executive Chef at downtown L.A. restaurant Otium, cooks up a “Middle-Eastern Beef Tartare with Bulgur, Yogurt, Mint & Walnut Muhammara” inspired by his wife of Palestinian and Iraqi descent.
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2019-12-07T16:00:00-08:00KCET-HD
Natick and Fort Lee
Season 1, Episode 1
Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world. Watch host August Dannehl and fellow veteran Mike Williams, currently the Executive Chef of West Hollywood restaurant Norah, transform the military’s utilitarian ration MRE into a mouthwatering “Jambalaya Risotto with Duo of Duck.”
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2019-12-14T16:00:00-08:00KCET-HD
Darling Farm and 10th Mountain Whiskey
Season 1, Episode 2
Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. West Hollywood's The Nice Guy Mixologist Matt Seigel and host August Dannehl toast the military’s valor by making a “Lamb-Infused Whiskey Cocktail” and a “Braised Lamb Belly with Sour Cherry Compote.”
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2019-12-21T16:00:00-08:00KCET-HD
CIA and Petit Trois
Season 1, Episode 3
Walk the halls of the Culinary Institute of America (CIA) located just across the Hudson River from West Point. Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at celebrated French bistro Petit Trois in Hollywood. Host August Dannehl joins Top Chef Master and CIA veteran Neal Fraser, currently the owner of downtown L.A. restaurant Redbird, to demonstrate a simple yet refined technique that can result in a gastronomic work of art.
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2019-12-28T16:00:00-08:00KCET-HD
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