| Ingredients:
Day
Boat Scallops:
12
ea Viking Village u-10 day boat scallops
Kosher salt as needed
Fresh cracked black pepper as needed
Unsalted butter as needed
4 oz. corn oil
6 oz. apple wood bacon (small diced)
2 oz. reserved bacon fat
Chili-Herb
Grits:
1/2
c coarse ground grits
1 1/2 cups water
1 tsp. granulated garlic
2 ea. Serrano chilies minced
1/2 -1 1/2 c heavy cream
2 tbsp herb butter
Salt and pepper to taste
For
The Grits:
Sweat
chilies in small amount herb butter, add water and
granulated garlic, bring to boil add grits, bring
to boil reduce to simmer cook for approx 20 minutes,
adding heavy cream as needed. Stir in herb butter
season with salt and pepper serve immediately.
**NOTE**
Grits should look a bit on the runny side; they will
set up on plate
Corn Sauce:
4
ears corn (super sweet white)
5 cups Water
1 Tbsp white peppercorn
3 ea. large shallots
3 ea. garlic cloves
2 sprigs Tarragon
2 ea. bay leaves
1 cup Dry Vermouth
Sea salt & freshly cracked black pepper to taste
For
The Sauce:
First clean kernels from cobs, reserve cobs; then
Make stock with cobs, bay leaf, 2 shallots, peppercorn,
garlic, tarragon and bay leaves. Bring to a boil than
reduce to a simmer and cover. Allow it to simmer for
45 minutes and than strain.
Sweat all but 3 Tbsps. of the corn kernels and shallots,
deglaze with vermouth, add corn stock bring to boil
than reduce to a simmer and allow it to simmer for
5 -10 minutes covered; than press through chinois,
season with sea salt & freshly cracked pepper.
Cider
Vinaigrette:
1
cup apple cider vinegar
3 Tbsp. sugar
1tsp freshly cracked black pepper
1 Tbsp. Salmba oeleeke
3/4 cup olive oil
For
The Vinaigrette:
In a large stainless steel bowl, add all of the ingredients
except the oil and puree with an emersion blender.
After about 45 seconds slowly start to add the oil,
until vinaigrette becomes well emulsified. Pour into
a squeeze bottle and set aside.
Warm
“Pickled” Baby Root Vegetables:
8
ea. baby beets (peeled and ¼)
8 ea. golden baby beets (peeled and ¼)
8 ea. baby candy cane beets (peeled and ¼)
6 ea. baby carrots (peeled and ¼)
6 ea. baby maroon carrots (peeled and ¼)
6 ea. baby yellow carrots (peeled and ¼)
½ medium red onions (peeled & julienned)
½ bulb fennel (julienned)
2 Granny Smith apples (peeled & medium diced)
For
The “Pickled” Root Vegetables:
Put up three small pots of salted water and bring
to a boil; then add all of the colored carrots except
the maroon carrots into a pot of boiling water add
the maroon carrots and red beets into a pot of boiling
water and lastly add the golden beets into a pot of
boiling water. Cook al vegetables until just cooked
but still
al dente.
Then shock in ice bath.
Place
all vegetables & apples into bags, keeping every
vegetable separate. Squeeze some vinaigrette into
each bag and cryo vac, set aside keeping warm until
needed.
Micro
Salad:
2
oz. McGregor Farms micro pepper cress
2 oz. McGregor Farms micro lemon-basil
2 oz. McGregor Farms micro rainbow chard
2 oz. McGregor Farms micro amaranth
2 oz. McGregor Farms micro celery sprouts
For
The Micro Salad:
Combine all micro lettuces in a small salad bowl and
toss until well blended.
For
The Scallops:
When storing the scallops place the scallops on a
paper towel then set on a plate and place in the refrigerator
until needed.
Pre-heat a sauté pan and add rendered bacon
fat, and a small amount of canola oil. Once the oil
just starts to smoke sear scallops until crispy and
golden brown in color, than flip over and cook for
about 1 more minute or until scallops are just cooked,
they should be slightly translucent in the center.
For
The dish:
To plate the scallops, start by putting a 3”
ring mold in the center of a hot plate and than push
back toward the rim slightly until it’s just
off center. Next using a slotted spoon, spoon out
the “pickled” baby vegetables into the
ring mold; than remove the ring mold and spoon out
the chili-herb grits just in front of the “pickled”
baby vegetables. Ladle out the corn sauce around the
grits, in a half moon fashion. Place the seared scallops
over the grits, sprinkle the diced smoked bacon around
the plate and put the micro salad on top of the ‘pickled”
baby vegetables and serve.
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