Sea Scallop Truffled Ratatouille and Clementine Beurre Blanc

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
• 1 Eggplant
• 1 Red pepper
• 1 Yellow pepper
• 1 Fennel bulb
• 1 Yellow squash
• 1 Zucchini
• 1 Bunch Asparagus
• 2 Tablespoons Tomato paste
• 4 Tablespoons Basil chiffonade
• 1 1/2 Tablespoons Chopped truffles
• 1 cup Olive oil/as needed
• 1 Tablespoon minced Shallots
• 1 Tablespoon Thyme
• 1 Tablespoon Olive oil
• 3 Ounces White wine
• 3 Ounces Heavy cream
• 4 Tablespoons Unsalted butter
• 1 Teaspoon Lemon Juice
• 2 Tablespoons Clementine juice
• 1 Teaspoon Clementine zest
• 1 Tablespoon Chopped Tarragon leaves