Go Back
–+ servings
SCALLOP CRUDO WITH CARROT VINAIGRETTE

Scallop Crudo With Carrot Vinaigrette

The Scallops create a clean canvas with which to pair your favorite flavors. The carrots are surprising as a colorful but under represented vegetable in an elegant setting. It just shows you with a little mindfulness, what you can create. You don’t need to have exotic ingredients to create something delicious, as long as you are creative.
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 2 hours 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

SCALLOPS

  • scallops size 16/20
  • Olive Oil
  • Lemon Zest
  • Salt

CARROT VINAIGRETTE

  • 2 cups carrot juice
  • 1 tablespoon Apple Cider Vinegar
  • xathan gum .02%
  • Salt to taste

RED PEPPER GEL

  • 6 bell peppers large
  • 2 tien tsin chilies
  • chili flakes
  • gellan gum 1%
  • xathan gum .02%
  • Salt to taste

CARROT ‘FLOWERS’

  • carrot stips 3 inch

GARNISH

  • pulsed Marcona almonds
  • high quality finishing oil to drizzle
  • micro greens/herbs

Instructions
 

Scallops

  • Place scallops, olive oil, lemon zest and salt in vac bag. Vacuum seal.
  • Place vacuum-sealed scallops in a circulated water bath at 54C for 25mins.
  • After cooked Ice down until 33F.
  • Slice scallops.

Carrot Vinaigrette

  • Blend carrot juice in vita-mix with apple cider vin.
  • Add xathan gum.
  • Season to taste.

Red Pepper Gel

  • Bring bell pepper juice and tien tsin chilies to boil in small pot, turn off heat cover and steep for 10 mins.
  • Strain out chilies with fine mesh strainer.
  • Weigh reserved juice in grams. Add 1% gellan gum and bring to boil to activate.
  • Cool until set in metal 3rd pan.
  • Once set blend gel in vita-mix with a small pinch of chili flakes. If need, add water to get desired consistency. Add Xanthan gum just to keep gel from weeping.
  • Pass gel through fine mesh strainer to remove chili flake particles.
  • Vac to 100% in Cryo Vac machine in metal 6pan to remove suspended air and brighten color.

Carrot ‘Flowers’

  • Fry oil
  • Slice carrot tips into rounds on mini mandolin, bring fry oil up to 250F add sliced carrots.
  • Fry until carrots curl up.
  • Drain carrot flowers off onto paper towels and place in dehydrator for 2 hours to crisp up.

Notes

SCALLOP CRUDO WITH CARROT VINAIGRETTE
Tried this recipe?Let us know how it was!