Dish: Lavender Smoked Sea Scallops, Heirloom Tomato, White Wine Nectarine Gazpacho, Roasted Corn
4 heirloom tomatoes, cored
3 white nectarines, pitted
1 English cucumber, seeded
1 Fresno pepper, seeded
½ fennel bulb
3 celery ribs
¼ sourdough loaf, crust removed & cubed
1 garlic clove, smashed
½ sea scallops, foot removed
3 ears corn, take off cob
Heat grapeseed oil over m-heat. Sautee bread cubes & garlic cove until golden brown on sides.
Chop all veggies thinly. Toss bread in. Season with salt & pepper, olive oil & vinegar. Cover with plastic.
Leave to marinate over night.
Blend together with 1 cup ice cubes. Pass through chinois. Adjust seasoning with salt & pepper/olive oil/vinegar.
Load smoking gun cavity with dried lavender. Channel smoke into container w/scallops. Fill container with smoke. Cover and allow to marinate. You will smell the smoke on the scallops.
Get a sauté pan smoking hot with grapeseed oil. Aid corn and cook until golden brown & smells roasted. Deglaze with white wine. Season.
Sear scallops on one side. Add a splash of vermouth. Add a knob of batter to brown. Remove scallops.