Seared Sea Scallops w/ Warm Asparagus, Black Trumpet Mushrooms & Sweet Onions
- 4 pcs. scallops, seared
- 10 pcs. green asparagus, poached
- 10 pcs. white asparagus, poached
- 5 pcs. black trumpet mushrooms
- 1 tsp. lardons, crispy
- 1 oz. sweet onion jam (recipe to follow)
- 1 tsp. cipolinni onions (blanched & quartered)
- 2 Tbsp. cauliflower mousse (recipe to follow)
- 1 tsp. aged balsamic
Heat all ingredients up on the flat top and toss in bowl w/sweet vinaigrette. Arrange into a mound. Place scallops around salad.
- Cauliflower Mousse
- 1 head cauliflower, cleaned
- 6 oz. heavy cream
- 1 Tbsp. truffle oil
- to taste salt & pepper
Cook cauliflower and cream on low heat until very soft. In a blender, purée cauliflower and cream. Slowly add truffle oil and salt & pepper.
- Cipolinni Onion Jam
- 10 pcs. cipolinnni (Caramelized)
- 2 Tbsp. honey
- 1/4 tsp. cinnamon
- 1 oz. sugar
Place all ingredients in a blender and purée until smooth.
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