Enjoy the diversity of seafood with Arnd Sievers, Executive Chef of the Sheraton Burlington Hotel and Conference Center in Burlington, Vermont.This seafood trilogy was originally created as part of our August 2009 Deep Plate exercise. It contains lemon-scented grilled scallops drizzled with balsamic reduction, soy, and ginger. Part two is spiced tuna tartar on a sea salt and crushed pepper crostino. And the final component is sashimi of Canadian salmon topped with seaweed salad.