 | Seared ScallopsChef John Cramutola of Cura Hospitality | Blackwood, NJ |
This dish features a pan-seared scallop over a creamy purée of beet, The Perfect Purée of Napa Valley Freeze-Dried Orange, crème fraîche, and a touch of sherry vinegar—paired with a golden beet purée and a final dusting of The Perfect Purée of Napa Valley Dragon Fruit Crumble. The orange nods to an old-school Harvard beets recipe, bringing brightness to the earthy root. The tartness of the dragon fruit powder offsets the natural sweetness of the beets and scallop, while pickled shallots add a pop of acidity and contrast.
Ingredients for Pickled Shallots:
• ½ shallot, thinly sliced
• 2 tablespoons rice vinegar
• ½ teaspoon sugar
• pinch of salt
Ingredients for Orange Beet and Golden Beet Purées:
• ½ medium roasted red beet
• ½ medium roasted golden beet
• 1 tsp. crème fraîche (or sour cream, if unavailable)
• ¼ tsp. sherry vinegar
• 1 tsp. Tastecraft Freeze Dried Orange Slice
• salt, to taste
Ingredients for Seared Scallop:
• 1 large sea scallop
• salt and pepper, to taste
• 1 tsp. neutral oil
To Assemble and Serve:
• 1 tsp. Tastecraft Freeze Dried Dragon Fruit Crumble, pulsed to powder
• microgreens, for garnish
Method for Pickled Shallots:
In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over sliced shallots and let sit for 30 minutes to quick-pickle.
Method for Orange Beet and Golden Beet Purées:
In a blender, combine roasted red beet, ½ teaspoon crème fraîche, ⅛ teaspoon sherry vinegar, and Tastecraft Freeze-Dried Orange. Blend until smooth and season with salt. Repeat with roasted golden beet, blending until smooth and seasoned. Transfer both purées to separate containers and keep warm.
Method for Seared Scallop:
Pat scallop dry and season with salt and pepper. Heat neutral oil in a pan over high heat. Sear scallop for 2 minutes on the first side until golden brown, then flip and sear for 1 minute on the second side. Remove from pan and rest briefly.
To Assemble and Serve:
Spoon the orange beet and golden beet purées onto the plate in alternating swipes. Place the seared scallop at the center. Top with pickled shallots. Lightly dust the plate with Tastecraft Dragon Fruit Crumble powder and garnish with microgreens. Serve immediately.