Unilateral cooked sea scallops on a bed of slow roasted turnip puree, Black winter truffle, Bacon Jam, Fried Meyer Lemon, Beet Leather, and Harissa served as an appetizer for one in its shell. The acidity from the lemon and sweet and sour from the jam help the umami level to come in uneven waves, Making each bite very different from the other. The bacon jam is twice as good as it sounds , i use the natural pectin in Spanish onions to make it. The unilateral cooking plays a big role as well if you click the picture to see it bigger, Each scallop has the whole range from medium rare to crudo lending an additional textural contrast to the plate.
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