Blanch and shock English Peas, puree in blender with water, kosher salt & white pepper then strain. Season jumbo scallop with kosher salt & white pepper and sear in a very hot pan with a little canola oil. Brown on both sides but do not overcook. Heat pea puree and place on a plate, add scallop and drops of carrot juice.
Inspiration
Marcus Samuleson
Aquavit
Jean-Georges Vongerichten
Simple Cuisine; Simple to Spectacular
Nancy Silverton’s-Dessert
La Brea Bakery
Alice Waters
The Panisse Menu Cookbook; Chez Panisse Vegtables
Thomas Keller
The French Laundry; Bouchon
David Rosengarten
Taste
Marco Pierre White
White Heat
Hubert Keller
The Cuisine of Hubert Kelly
Anthony Bourdain
The Nasty Bits
David Thompson
Thai Food
Michael Bras
Essential cuisine, Dessert Notebook
Gary Nabhan
Coming Home to Eat
Periodicals
We Recommend
Affiliations
American Institute of Wine & Food
