Name: Pan Seared Scallops with Crab Salad and Carrot Puree
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 8 ounces carrots, peeled and chopped; 1 teaspoon honey; Salt and freshly ground black pepper; 5 strips bacon; 1 1/2 cups maple syrup; 1 tablespoon cornstarch, optional; 1 pound crab claw meat; 1/4 cup julienned apple; 1/4 cup julienned carrot; 1/4 cup mayonnaise; 2 tablespoons lemon juice; 2 tablespoons diced red onion; Salt and freshly ground black pepper; 6 scallops (size U8), dry pack; Salt and freshly ground black pepper; 2 tablespoons grapeseed oil; 2 tablespoons butter; 6 small leaves romaine heart; 3 scallions, julienned

For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.

Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.

For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.

If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.

For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.

For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.

On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.

On Tonight

Pan Seared Scallops with Crab Salad and Carrot Puree

Carrot Puree:

Bacon Infused Maple Syrup:

Crab Salad:

Plating:

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