Scallop Crudo With Carrot Vinaigrette

Name: Scallop Crudo With Carrot Vinaigrette
Prep time: 2 h 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 4 servings
Ingredients: scallops; olive oil; lemon zest; salt; 2 cups carrot juice; 1 tablespoon apple cider vinegar; xathan gum .02%; salt; 6 bell peppers; 2 tien tsin chilies; chili flakes; gellan gum 1%; xathan gum .02%; salt; carrot stips; pulsed Marcona almonds; high quality finishing oil; micro greens/herbs

User Reviews

4.9

144 reviews

Excellent

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 50 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Scallop Crudo With Carrot Vinaigrette

Iris Warren

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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.

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Ingredients

Servings

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

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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.