Wednesday, December 10, 2008

Scallop on Peas and Carrots

Another play on some classic american cuisine, "Peas and Carrots". This is a twist of american / middle eastern flavors. The appetizer was sumac dusted sea scallop and fresh pea tendrils with ginger spiced carrot sauce. The scallops were huge and once caramelized on the outside revealed a sweet tender center. The sumac gave a nice citrus tang that really brought the ginger carrot to life. The pea tendrils were soft and creamy, they came straight from a local microgreen grower. This is definitely a dish that has become one of my top ten favorites.

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