Next course will be from Chef Shehu Fitzgerald of Food Network’s Chopped. I interviewed Chef Shehu earlier this year about his time on the show, his victory, and his career path. He has provided with the second course simple yet flavorful dish.
Pepper Seared Sea Scallops with Vanilla Bean Carrot Puree
Method Of Preparation:
To Prepare The Puree: In a sauce pot cover carrots & vanilla beans with water.. Bring to boil and cook till soft .. Strain (save carrot stock). Scrape beans and put seeds and carrots in a blender with sugar & Puree till smooth. Adjust thickness with carrot stock. Set aside.
Season scallops with peppercorns and salt ( more pepper the you use the spicier the scallops). In a sauté pan over medium to high heat sear scallops to golden on both sides and finish in a preheated oven 5 mins or till done.
Arrange Scallops and Carrot Puree on plate and serve.