Seared Scallops with Carrot Mousse and Caramel Soy Sauce

Seared Scallops

• 12 sea scallops, tough muscles removed
• 1/4 lemon, juiced
• Sea salt and ground black pepper to taste
• 1 tablespoon olive oil
• 8 ounces Fresh baby spinach

1. Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
2. Heat olive oil in a skillet over high heat. Place scallops in the skillet seasoned side down. Cook until browned on the bottom, about 2 minutes.
3. Flip and continue cooking until opaque, about 2 minutes more.
4. Remove from pan and add baby spinach to the pan and cook until tender. (about 1 minute)

Carrot Mousse

• 10 lb. Carrots
• 4 oz. Shallot, peeled
• 3 oz. Vegetable Base
• 48 oz. Heavy Cream, 40%
• 2 oz. Tajin seasoning
• 5 lb. Mango, cubed
• 6 oz. Ginger Root
• 128 fl. oz. Water
• 4 fl. oz. Agave sweetener

1. Sautée the carrots, shallots and ginger for approximately 5 minutes.
2. Add mango and cook down for another 5 minutes.
3. Add Vegetable Base and water, and simmer for approximately 20 minutes.
4. Add cream and reduce liquid down until carrots are soft.
5. Purée and season with agave, tajin and salt to taste.

Caramel Soy Sauce

• 100 fl. oz. Gluten-free Soy Sauce
• 32 oz. Heavy Cream, 40%
• 1 oz. Fish Sauce
• 2 lb. Brown Sugar
• 2 oz. Arrowroot

1. Dissolve the brown sugar in the heated soy sauce.
   1. Thicken with Arrowroot Slurry.
   1. Season with Fish Sauce.

Enjoy!