Dried scallops the key ingredient in chef CJ Jacobson's ... - Chicago Reader

Chicago Reader
Dried scallops the key ingredient in chef CJ Jacobson's ...
Chicago Reader
When Brent Balika (Margeaux Brasserie) challenged C.J. Jacobson of Ema to create a dish with dried scallops, Jacobson knew what he wanted to make. First, though, he had to get his hands on the scallops (also called conpoy). "It's been a journey," he ...