Seared fresh U-10 scallops, tomato/bacon concassé, beet purée, local asperagus.

Beautiful holy shit yum!

what else do you put in your beet puree?
looks very facsinating.

Just roast them on a bed of coarse salt in the oven.... then puree it in blender with butter, salt and pepper, thats it.

looka amazing

what do you sear those scallops on?

saute pan

Nice job on this one, I trolled your other topic for a while, and this is one of the best looking plates you have done in my opinion.

is that a enoki mushroom or?

This post was edited by Dawwghogg on Jul 8 2014 11:01am

we sear ours on plancha. 500 degree flat top. so badass get a nice cripsy outside and cool center. served on a bed of parm rissotto

Its not enoki, enoki is a lot more smaller then that, its shimeji mushroom.
And yea, cooked in a pan. Better then a plancha because u can baste them with butter as they cook...

This post was edited by hofx2 on Jul 11 2014 10:13pm