Seared Nantucket Bay Scallops – Recipes for Club + Resort Chef
seared Nantucket Bay scallops with sweet carrot purée, tiny vegetables, gold-dusted garam masala crackers Recipe courtesy of Damien Joseph, Executive Sous
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Cooking tools:
- Sous vide immersion circulator
- Vacuum sealer
- Spiral cutter
- Fine-mesh sieve
- Blender
- Kitchen scale
- Silicone baking mat
- Cooling rack
- Tweezers
- Plating spoon
- Offset spatula
- Roasting pan
- Vacuum bag
- Saucepan
- Saute pan
- Skillet
- Mixing bowl
- Whisk
- Oven
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Paper towel
- Kitchen towel
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- organic carrots
- carrot juice
- unsalted butter
- xanthan gum
- salt
- Nantucket Bay scallops
- butter
- tiny vegetables
- honey
- orange juice
- kosher salt
- black pepper
- organic carrot
- beets
- olive oil
- garlic
- thyme
- chicken stock
- egg white
- all-purpose flour
- buckwheat flour
- garam masala
- softened butter
- gold dust spray
- micro carrot tops
- edible flowers
- borage flower
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