Contemporary French Cuisine With A California Twist

Popular Parisian restaurant Mr. T brings global flavors rooted in contemporary French technique to its location in the Sycamore neighborhood of Los Angeles. Head Chef Alisa Vannah teaches us how to make her favorite dish, the Scallop Crudo, which was inspired by her mother.  Recipe: Thai Scallop Crudo 8 pieces jumbo scallop Cut in quarters  Nam Jim vinaigrettes  1 CUP lime juice 2 1/2 TBSP chop garlic 2 1/2 TBSP sugar 2 TBSP fish sauce Mix all the ingredients together and let it sit for 30 mins. Then strain out the garlic. Set it aside  Thai basil Mint Cilantro Crispy shallot Cucumber Mandarin oranges Then assemble the scallop, herbs, cucumbers, mandarins, and crispy shallots together and pour over the Nam Jim vinaigrette when finished