07/06/2010 05:12 am ET | Updated May 25, 2011

Daniel Boulud's Roasted Sea Scallops with Bean Fricassee and Pistou Broth (VIDEO, RECIPE)

World famous chef, James Beard award-winner and successful restaurateur, Daniel Boulud has earned himself a name synonymous with quality. We visit his flagship restaurant, Daniel, in Manhattan's Upper East Side to get his expert secrets to creating lavish and delicious four-star French fare.

Tip: A light wash of beaten egg with a splash of water will help the rice paper crust stick.
Technique: Blanch your beans before sauteeing for the perfect texture.