PAN-SEARED CEDAR KEY SCALLOPS

Pan-Seared Cedar Key Scallops

CARROT VINAIGRETTE INSTRUCTIONS

1. Simmer carrots in a saucepan until tender. Drain and cool slightly.

2. Place carrots, shallots, rice vinegar, lemon juice, honey, and olive oil in a blender.

3. Blend until smooth and season with salt and pepper to taste.

SCALLOP INSTRUCTIONS

1. Pat scallops dry and season with kosher salt and black pepper.

2. Heat olive oil in a large sauté pan over high heat.

3. Sear scallops for 1½–2 minutes per side until golden brown.

4. Add butter and baste scallops for 30 seconds.

5. Remove from heat.

PLATING INSTRUCTIONS

1. Spoon carrot vinaigrette onto each plate.

2. Arrange three scallops per serving.

3. Finish with tobiko caviar and microgreens, if desired.

4. Serve immediately.

EQUIPMENT NEEDED

• Large sauté pan

• Blender

• Medium saucepan

• Knife

• Cutting board

• Mixing bowl

• Microgreens (optional)

SCALLOP INGREDIENTS

• 12 large Cedar Key scallops

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• Kosher salt, to taste

• Black pepper, to taste

CARROT VINAIGRETTE INGREDIENTS

• 2 cups carrots, peeled and diced

• 1/4 cup shallot, minced

• 2 tbsp rice vinegar

• 2 tbsp lemon juice

• 1/4 cup olive oil

• 1 tsp honey

• Salt and pepper, to taste

GARNISH INGREDIENTS

• 2 oz tobiko caviar

• Microgreens (optional)

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GRILLED MELON SALAD

Grilled Melon Salad

EQUIPMENT NEEDED

• Knife

• Cutting board

• Small mixing bowl

• Whisk

• Serving platter or chilled plates

CITRUS SALAD INGREDIENTS

• 4 cups watercress

• 1 avocado, sliced

• 2 blood oranges, segmented

• 1 melon (cantaloupe and honeydew), seeded, sliced, lightly oiled, and grill-marked

• 2 tbsp olive oil

• 1 tbsp Champagne vinegar

• 1 tsp honey

• Salt and pepper, to taste

CITRUS SALAD INSTRUCTIONS

1. Lightly grill your melon wedges on a low natural gas flame, then set aside to rest.

2. Whisk together the olive oil, Champagne vinegar, honey, salt, and pepper in a small mixing bowl.

3. Lightly toss the watercress with a portion of the dressing.

4. Arrange the sliced avocado, blood orange segments, and grilled melon on chilled plates or a serving platter.

5. Top with the dressed watercress.

6. Drizzle the remaining dressing over the salad.

7. Serve immediately.

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