Sea Scallop Truffled Ratatouille and Clementine Beurre Blanc - Clearwater

Ingredients

• 1 U10 Sea Scallop
• 2 tbsp Truffled ratatouille
• 3 Clementine segments
• 3 tbsp Citrus beurre blanc
• 1 tsp Olive oil
• 1 tsp Unsalted butter
• ½ tsp Chopped chives
• Chervil Leaves
• Small Dice of the following vegetables: 1 Eggplant, 1 Red pepper, 1 Yellow pepper, 1 Fennel bulb, 1 Yellow squash, 1 Zucchini, 1 Bunch Asparagus
• 2 tbsp Tomato paste
• 4 tbsp Basil chiffonade
• 1.5 tbsp Chopped truffles
• 1 cup Olive oil/as needed
• 1 tbsp minced Shallots
• 1 tbsp Thyme
• 1 tbsp Olive oil
• 3 oz White wine
• 3 oz Heavy cream
• 4 tbsp Unsalted butter
• 1 tsp Lemon Juice
• 2 tbsp Clementine juice
• 1 tsp Clementine zest
• 1 tbsp Chopped Tarragon leaves