seared scallop w' spring pea puree and carrot jus

Blanch and shock English Peas, puree in blender with water, kosher salt & white pepper then strain. Season jumbo scallop with kosher salt & white pepper and sear in a very hot pan with a little canola oil. Brown on both sides but do not overcook. Heat pea puree and place on a plate, add scallop and drops of carrot juice.

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Marcus Samuleson

Aquavit

 

Jean-Georges Vongerichten

Simple Cuisine; Simple to Spectacular

 

Nancy Silverton’s-Dessert

La Brea Bakery

 

Alice Waters

The Panisse Menu Cookbook; Chez Panisse Vegtables

 

Thomas Keller

The French Laundry; Bouchon

 

David Rosengarten

Taste

 

Marco Pierre White

White Heat

 

Hubert Keller

The Cuisine of Hubert Keller

 

Anthony Bourdain

The Nasty Bits

 

David Thompson

Thai Food

 

Michael Bras

Essential cuisine, Dessert Notebook

 

Gary Nabhan

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Great Taste

 

 

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