Serves: 4 as an appetizer
TARRAGON VINAIGRETTE INGREDIENTS:
• ½ cup extra-virgin olive oil
• ¼ cup sherry vinegar
• Salt and fresh cracked pepper to taste
• 1 tsp chopped fresh tarragon
• 1 packet of stevia for sweetness
TARRAGON VINAIGRETTE DIRECTIONS:
Shake or whisk all ingredients together to combine well and emulsify. You will need to repeat this often to retain your mixture.
SEA SCALLOPS & CARROT PUREE INGREDIENTS:
• 8 Large U8 or U10 scallops
• 20 ounces of orange carrots (use parsnips as an alternative)
• 5 tbsp of unsalted butter / cubed
• Good salt and fresh cracked pepper
• 4 ounces Half and Half or whole milk
• Micro greens to plate
SEA SCALLOPS & CARROT PUREE DIRECTIONS:
Carefully dry and place scallops on several layers of kitchen paper and refrigerate. Remove scallops from refrigerator at least one half hour prior to searing.
Blanch carrots in nearly boiling water until tender and cooked through. Place carrots in high sided mixing bowl and add butter and milk. Using a hand blender, process carrot mixture until very smooth. Add salt and pepper, adjust accordingly. Place puree in small double boiler to keep warm.
Heat teppanyaki grill or heavy cast iron pan to high setting. Apply four tbsp of canola oil to cooking surface and allow to heat thoroughly. Place scallops onto grill surface and do not touch, season with salt on first side. Sear hard for three minutes or until a nice crust forms around perimeter of scallop. Flip scallop when crust forms and sear for another minute, brush displayed/crusty side with extra virgin olive oil, remove and place on kitchen paper to absorb residual moisture.
Place a spoonful of carrot puree down on left third of plate and using small spatula, smooth puree down onto plate like a brush stroke. Place scallops down into carrot puree and apply tarragon vinaigrette to each scallop.