Potato "Scallops" with Mediterranean Caper and Tomato Sauce with Chef Rich Landau of Vedge

published 2 years ago by Videos from The Culinary Institute of America

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares potato "Scallops" topped with a Mediterranean sauce of capers and tomatoes. He uses waxy red potatoes to make the scallops, because they hold their shape through the searing process. Recipes at

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