Elegant Spring Dinner Party Recipes From NYC's Best Chefs

Method: Bergamot emulsion: 2 bergamot lemons zested and halved and juiced . Reserve juiced halves In a non-reactive pot beat blended oil over medium flame, sweat shallots until translucent. Add garlic and ginger. Sweat with no color. Add hard spices and toast lightly. Add wine and vinegar reduces by 75%. Add cream and tarragon reduces by 50% without boiling over or scalding the pot. Once reduced add zest and juice. Bring to a boil and pass thru a fine mesh sieve. Let juiced halved bloom in the sauce for 30 minutes. Upon pick up pass again and whip with the burr mixer until frothy. Scallops: Season Scallops with a light dusting of Espellte Pepper, Salt and Almond flour on the top and bottom of each scallop. In a nonstick sauté pan gently heat blended oil until it begins to shimmer. Place scallops in the pan crust side down. Do not disturb them while searing. Place pan in 350 degree oven for 4-6 minutes depending on desired doneness. Pull pan out of oven and set on a low add butter and flip each scallop, once flipped tilt pan towards you and baste the scallops with the browning butter for 1-2 minutes. Gently remove scallops from pan and allow to rest on a paper towel crust Side up. The Spring Fricassee: consists of “what’s good and in the Market.” We just simply blanch the vegetables in salted water and toss with a little butter to glace the veg. [Photo via Facebook]