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Second Course: Seared Diver Scallops with Cauliflower Two Ways and a Caper Gastrique

In this sustainable, slow food cooking video, Jonathan Lindenauer of Bon Appétit (using Anolon Ultra Clad cookware), creates a delectable Seared Diver Scallops with Cauliflower Two Ways and a Caper Gastrique – the appetizer of a four-course sustainable meal. Join Jonathan, along with Galen Zamarra of Mas Farmhouse and Bill Telepan of Telepan as they prepare their dishes and discuss the merits of cooking with the values of Slow Food.

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