INGREDIENTS

6 Sea Bay Scallops U-10
3 Tsp. Olive Oil
Salt and Pepper to Taste
2 Tbs. Butter
¼ Cup Finely Chopped Red Onion
4 Medium Carrots (thinly sliced)
1 ½ Cup Chicken Broth
¼ Cup White Wine
½ Tsp. Salt
½ Tsp. Sugar
6 Drops Hot Sauce
1 Tbs. Lemon Juice (can be fresh squeezed lemon)
½ Lb. Fresh Picked Basil
3 Cup Water
2 Cup Olive Oil

METHOD
In a non-stick skillet, heat olive oil to smoke point.  Season the scallops with salt and pepper.  Sear scallops on each side for 5 to 7 minutes. Set aside to rest.

In a saucepan, melt butter over medium heat.  Sauté red onions and carrots for 2 minutes.  Add chicken broth, white wine, salt, sugar, and hot sauce. 

Bring to simmer for about 30 minutes or until carrots are tender and liquid is reduced by half.   In a separate bowl take a strainer and drain out liquid but keep liquid.  Add carrots to blender adding some of its liquid until smooth.  Then run puree through a small hole strainer.

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In a small pot over high heat add water and salt bring to boil.  Blanch basil and strain.  In a blender, add olive oil and basil.  Blend until smooth and drain into a cheese cloth let it drip into another container for about  2 to 3 hours.  

PRESENTATION
Place carrot puree onto center of plate. Drag spoon through puree.  Place two scallops on top of puree.  Drizzle basil oil over scallops.  Garnish with micro basil.

Servings 3

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