**a dish that features seared scallops served with a carrot vinaigrette, red pepper gel, and carrot flowers, garnished with pulsed Marcona almonds, high quality finishing oil, and micro greens or herbs. To prepare the scallops, they are placed in a vacuum-sealed bag with olive oil, lemon zest, and salt, and then cooked in a water bath at a temperature of 54C for 25 minutes. After cooking, the scallops are chilled on ice until they reach a temperature of 33F, sliced, and set aside. The carrot vinaigrette is made by blending carrot juice with apple cider vinegar and xanthan gum until smooth, and seasoning to taste. For the red pepper gel, bell pepper juice and tien tsin chilies are boiled together and then left to steep for 10 minutes. The chilies are then strained out and the reserved juice is mixed with gellan gum and brought to a boil to activate. The mixture is then cooled until set, blended with a small amount of chili flakes and xanthan gum, and passed through a fine mesh strainer to remove any remaining particles. Finally, the gel is vacuum-sealed to remove any air and brighten the color. To make the carrot flowers, sliced carrot tips are fried in oil until they curl up, drained on paper towels, and then placed in a dehydrator to crisp up. To serve, the seared scallops are plated with the carrot vinaigrette, red pepper gel, and carrot flowers, and then garnished with pulsed Marcona almonds, high quality finishing oil, and micro greens or herbs. Shot on a Hasselblad medium format camera with a 100mm lens. Shallow depth of field.** - Image #4 <@762811742610128916>
a dish that features seared scallops served with a carrot vinaigrette, red pepper gel, and carrot flowers, garnished with pulsed Marcona almonds, high quality finishing oil, and micro greens or herbs. To prepare the scallops, they are placed in a vacuumsealed bag with olive oil, lemon zest, and salt, and then cooked in a water bath at a temperature of 54C for 25 minutes. After cooking, the scallops are chilled on ice until they reach a temperature of 33F, sliced, and set aside. The carrot vinaigrette is made by blending carrot juice with apple cider vinegar and xanthan gum until smooth, and seasoning to taste. For the red pepper gel, bell pepper juice and tien tsin chilies are boiled together and then left to steep for 10 minutes. The chilies are then strained out and the reserved juice is mixed with gellan gum and brought to a boil to activate. The mixture is then cooled until set, blended with a small amount of chili flakes and xanthan gum, and passed through a fine mesh strainer to remove any remaining particles. Finally, the gel is vacuumsealed to remove any air and brighten the color. To make the carrot flowers, sliced carrot tips are fried in oil until they curl up, drained on paper towels, and then placed in a dehydrator to crisp up. To serve, the seared scallops are plated with the carrot vinaigrette, red pepper gel, and carrot flowers, and then garnished with pulsed Marcona almonds, high quality finishing oil, and micro greens or herbs. Shot on a Hasselblad medium format camera with a 100mm lens. Shallow depth of field.