How to Eat: Scallop Margarita

Rachel Tepper

Chef Ris Lacoste found inspiration for this refined dish in the most unlikely of places: an item called 'Cup of Stuff' at a Mexican restaurant in Texas. The 'Cup of Stuff' included layers of condiments including rice, beans, sour cream, avocados and oranges.

"As one can imagine, all those tastes are just fabulous together," Lacoste said.

With a few tweaks -- like swapping out rice and beans for scallops -- the scallop margarita was born. Though this dish may look straightforward, it isn't. Watch our video to learn the proper way to eat (and enjoy) the scallop margarita.

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