Carrot scallop and scallop with peanut and tomato sauce, white bean sauce, seared scallions and white carrots and a white cheddar turnover (and or zucchini loin)
Wine: If you think outside the box you might end up with a Zinfandel. Choose a calm one, no high alcohol here! Better though: a chardonnay rich and buttery - go big American.
Yield: Varies
Ingredients:
For the scallops:
| one scallop |
| one carrot, trimmed and shaved to look like a scallop |
| clarified butter |
| s&p |
Method:
Blanch and shock the carrot scallop. Sear both the carrot and the regular scallop. Reserve.
For the tomato peanut sauce:
| tomatoes |
| peanuts |
| water (or veg. stock) |
| salt |
| cumin |
| hot pepper |
| s&p |
Method:
Toast nuts. Char tomatoes. Peel skin and seed. Combine tomatoes and peanuts in a high speed blend. Add spices to taste. Add water until a sauce is formed.
For the white bean sauce:
| white beans, cooked |
| stock |
| s&p |
Method:
Puree in a high speed blender until smooth.
For the cheddar turnover:
| cheddar cheese |
| butter |
| flour | s&p |
Method:
Combine all ingredients. Deep fry until cooked.
For the vegetables:
| carrots |
| scallions |
Method:
Blanch and shock carrots. Sear scallions in butter along with carrots.