
pan-seared scallops, carrot-ginger purée, roasted heirloom carrots
Recipe courtesy of Donny Troutman, CEC, Executive Chef, Yellowstone Country Club (Billings, Mont.)
Ingredients
- unsalted butter - 0.5 oz., cubed
- carrot ginger purée - 2 oz.
- olive oil blend - 1 oz.
- U/10 dry-packed scallops - 3 ea., muscle removed
- salt - pinch
- black pepper - pinch
- maple syrup - 1.5 oz.
- blood orange supremes - 3 ea.
- pickled ginger - 3 ea.
- roasted tri-color carrot halves - 3 ea.
- bulls blood micro greens - pinch on each scallop
- Carrot-Ginger Purée
- unsalted butter - 1 Tbsp.
- carrots - 2.5 lbs., peeled, sliced
- ginger - 2 lbs., peeled, sliced
- russet potato - 12 oz., sliced
- garlic - 1 clove, fresh
- shallot - 1 oz., sliced
- water - 2 quarts
- vegetable base - 1 Tbsp.
- unsalted butter - 2 oz.
- heavcream - 4 oz.
- salt - to taste
- white pepper - to taste
- Roasted Heirloom Carrots
- tri-colored heirloom carrots - 1 lb.
- olive oil - 1 oz.
- kosher salt - 0.5 tsp.
- black pepper - 0.5 tsp.
Instructions
- Place three carrots on pan and put in 425°F oven until 145°F. Set aside.
- Place 8' sauté pan over medium heat. Add carrot purée and butter to pan. Fold butter in to puré. Remove when reaches 145°F.
- In Heavy sauce pan, add butter, shallots, garlic and sauté until transparent. Add carrots, potatoes and ginger. Then add water and vegetable base. Bring to a simmer. Cover and let simmer until vegetables are soft. Strain with a chinois, reserving the liquid to the side and place vegetable in Vitamix and purée until smooth.
- Cool purée for service on sheet pan in walk-i. When carrot purée is cool, place in 4" 1/6 pan for service.
- Peel carrots, keeping tops on and separate by color into bowls. Make sure to keep purple separate; they will bleed and discolor orange and yellow. Add oil and season with salt and pepper. Place on sheet pan and place in 425°F oven for 15-20 minutes. When done, cool on rack in walk-in. When cool, place carrot in 1/3 2' pan for service.