Let Chef Marcus Gleadow-Ware lead you into the south of France, Asia, or Maine with a dish of caramelized scallops and petit jumbo lump crab meat. Dive into this dish for diver scallops or follow the foam of lemon-grass emulsion. When you combine the preparation of Chef Marcus Gleadow-Ware's dish and Mylo Gourmet's products, the possibilities are endless.
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