Carpaccio of Sea Scallops with Sherry Vinegar—Honey Emulsion

"...really fresh sea scallops have a smooth, soft texture and a sweetish, very mild hint of ocean brine that tickles all the senses. They require a light, somewhat sweet sauce that won’t overpower their delicate flavor–especially when they’re served raw, before any application of heat complicates matters by introducing caramelized flavors."

Prep Time: 15 minutes

Ingredients:

• 3 tablespoons high-quality sherry vinegar
• 3 tablespoons wildflower honey
• 1-1⁄2 teaspoons high-quality peanut oil
• 2⁄3 cup grapeseed oil
• Fine sea salt and freshly ground white pepper to taste
• 1 tablespoon finely chopped fresh rosemary leaves
• 9 fresh diver scallops, each about the diameter of a quarter
• Coarse sea salt to taste

Preparation:

Place the vinegar and honey in a medium bowl and whisk until well combined. Whisking constantly, gradually incorporate the peanut oil. Whisk in the grapeseed oil in a steady stream. Once all the ingredients are well combined, the emulsion should have the consistency of a light mayonnaise. If it is too thick, whisk in a little water; if it is too thin, add a little more oil. Season to taste with fine sea salt and white pepper, then fold in the chopped rosemary.

Using a very sharp paring knife, carefully cut each scallop into 4 thin slices. Arrange six slices of scallop in a thin layer on each of six plates. Season lightly with coarse sea salt, drizzle the emulsion over the scallops, and serve.

Country: Seared Bay Scallops with Brown Butter Emulsion