Pan Roasted New Bedford Scallops "Almandine" Spring Vegetable Fricassee, Porcini Mushroom and GrapeFruit Emulsion
Michael Vignola, Strip House
Ingredients:
Bergamot emulsion
2 shallots sliced
1clove garlic sliced
1/2" thumb of peeled ginger sliced
1 tsp coriander seeds
1 tsp fennel seeds
2 sprigs tarragon
2tps blended oil
4 cups heavy cream
1 cup Chardonnay
1 tsp Champagne vin
Scallops
2 U-10 Dry Diver Scallops TT Kosher Salt TT Espellette Pepper 1 TSP Almond Flour
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