Scallop Crudo With Carrot Vinaigrette
User Reviews
4.9
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Prep Time
2 hrs 15 mins
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Cook Time
35 mins
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Total Time
2 hrs 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Scallop Crudo With Carrot Vinaigrette
Description
The dish starts with scallops vacuum-sealed with olive oil, lemon zest, and salt, then cooked sous vide at 54°C for precision, resulting in a tender texture. After cooling, they are thinly sliced to enhance the delicate mouthfeel. The carrot vinaigrette is prepared by blending carrot juice with apple cider vinegar and xanthan gum to achieve a smooth, balanced, and lightly viscous dressing seasoned to taste.
The red pepper gel is made by infusing bell pepper juice with chillies, thickened with gellan gum and xanthan gum, then strained and vacuum-sealed to intensify the color and flavor while removing air for clarity. This gel adds a bright, slightly spicy element to the plate.
Carrot strips fried into flower shapes give a crisp texture garnish, while pulsed Marcona almonds provide crunch. The dish is finished with a drizzle of high-quality finishing oil and fresh herbs and microgreens to uplift the flavors and presentation.
Ingredients
Scallops:
- scallops size 16/20
- olive oil
- lemon zest
- salt
Carrot Vinaigrette:
- 2 cups carrot juice
- 1 tablespoon apple cider vinegar
- xanthan gum 0.02%
- salt to taste
Red Pepper Gel:
- 6 bell pepper large
- 2 tien tsin chilies
- chili flakes
- gellan gum 1%
- xanthan gum 0.02%
- salt to taste
Carrot 'Flowers':
- carrot 3 inch, stips
Garnish:
- marcona almonds pulsed
- finishing oil to drizzle, high quality
- microgreens
- 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
User Reviews
Overall Rating
4.9
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