Two Jumbo u-10 Scallops (seasoned with sea salt) - grill or sear at high heat
Yellow Tomato Dressing
1/2 pint yellow cherry tomatoes
1 TBLS Roasted Garlic
2 TBLS Dijon Mustard
2 TBLS extra virgin Olive oil
2 TBLS Cider Vinegar
1 TBLS Local Honey
1 Basil Leaf
S&P to Taste
Whisk or Blend until emulsified
Micro Sea Bean Salad
Soak Sea Beans in Water with lots of ice from 30 minutes. This bleeds out heavy saltiness of beans. Rinse and Stain.
Tossed sea beans in Sherry Vinaigrette.
Sherry Vinaigrette
Fresh thyme sprigs
1 TBLS caramelized red onion (minced)
1 pinch black pepper
2 TBLS Spanish Sherry Vinegar
5 TBLS Extra virgin Olive Oil
1 splash local honey
Whisk or puree until emulsified.
Top Salad with Roasted Grape Tomatoes, Sauteed Shittake Mushrooms, Capirole Goat Cheese and Indiana Bacon. Serve with Scallops and yellow tomato dressing.
Courtesy: Indiana Downs & The Chef's Academy
