SCALLOPS & CARROTS~ 8 scallops, 2 tbsp grapeseed oil, 3 tbsp butter, 8 oz roasted carrots, 8 quail eggs, small purple potatoes, blood orange segments, bottarga, herbs, carrot puree, 1 tsp ground cumin, salt, white pepper. Pickled Carrots: 8 oz baby carrots, 1 cup rice wine vinegar, 1 cup water, ½ cup sugar, ¼ cup honey, ½ tbsp kosher salt, 1 tbsp juniper berries, 1 tbsp coriander seed, 1 tbsp black peppercorns, 1 tbsp fennel seeds, 2 bay leaves, 1 tsp dried chili flakes.
{"Image DateTime": "2012:01:27 21:38:32"}