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Ginger

Scallop Napoleon

4 portions

Chef Carlo Cavallo, Sonoma-Meritage Martini Oyster Bar & Grille, Sonoma, CA

    • 3 tbsp. Charbay Meyer Lemon Vodka
    • 1 tbsp. The Perfect Purée Ginger Puree,  thawed
    • 3 tbsp. sea salt
    • 1 tbsp. brown sugar
    • Zest of 2 oranges
    • Zest of 2 Meyer lemons
Method:
1. Combine all ingredients in a bowl and mix well.
Scallops:
    • 4 u/10 large scallops (rinsed and patted dry)
Method:
1. Arrange the scallops coated with curing mixture on a plate . Allow to sit in refrigerator for 1-6 hours. Remove, rinse, and pat dry.
Napolean:
    • 1/4 oz. The Perfect Purée Blood Orange Concentrate,  thawed
    • 1 roasted golden beet thinly sliced in circles (matching the diameter of the scallop)
    • 1 small English cucumber thinly sliced in circles (matching the diameter of the scallop)
    • 1/4 cup chive oil
    • Microgreens
    • 4 bread crisps
Method:
1. Make two layers of beet circle, cucumber, and cured scallop. Drizzle with blood orange and chive oil. Salt and pepper each layer. Place on bread crisp and top with micro greens.