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SCALLOP CRUDO WITH CARROT VINAIGRETTE

Scallop Crudo With Carrot Vinaigrette

Suzette Gresham
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
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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 54° C/ 130° F for 25 mins.
  • After cooked ice down until 33°C/ 90° F.
  • 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
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