Pan-seared Diver Sea Scallop, Kumquat, Meyer Lemon, Mandarin Orange, Parsnip Puree, Sunflower Shoots, Horse Radish Bubbles, Korean Bamboo Salt
Cooking scallops is very simple. The first step is purchasing the scallop. Always buy fresh (not frozen) "dry pack" scallops. They should smell nice and sweet and have a vibrant shine to them. Never ever purchase "wet pack" scallops as they are packed in a chemical brine solution that makes them taste and smell like some sort of cleaning agent. They also cannot be seared properly because all the shitty soapy liquid leaches out and boils them. So, with that covered, season each side of the scallop with salt and place it in a smoking hot pan with a layer of canola or grape seed oil or something similar with a high smoke point. Sear for a few minutes on each side to achieve the color you see above, baste in melted butter for a minute and remove from the pan. Its as simple as that.
I sliced the kumquats thinly and cut out supremes from the other fruit. I layered it on top of the puree along with the sunflower shoots.
I juiced some fresh horseradish root and combined it with some vinegar, salt, water, sugar and lecithin. I buzzed it with a hand blender for a minute and scooped of the bubbles. I used the bubbles here not only for visual appeal, but to temper the intensity of the horseradish. I finished the plate off with some intense Korean bamboo salt that has a smoky ocean flavor.