/ck/ - Food & Cooking

The shrimp and scallops were tossed in chili-infused oil topped with black pepper and grilled, salted on the plate. The cauliflower puree was part roasted on the grill and part steamed in fish stock, blended with half and half, olive oil, white pepper and salt. The seafood is on top of edamame, crimini mushrooms, and chopped almonds sauteed with garlic and shallots in bacon fat. The sauce on the right is blanched and shocked parsley, stems discarded, pureed with fish stock and salt, then pushed through a sieve; I added it to a pan and reduced just by a tad over low heat. The sauce on the left is red pepper charred on the grill, skin removed/seeded, added to a blender with some red wine, beet juice (grated beet and hand squeezed) olive oil, salt and shallots. The scallops are dusted with bacon; the bacon is minced, fried until crispy then ground with a mortar and pestle.