- 3oz. extra virgin olive oil
- 1oz. guanciale, fine julienne
- 2 cloves garlic, fine julienne
- 2 each red bell peppers, peeled, seeded, julienned
- 2 each yellow bell peppers, peeled, seeded, julienned
- 1 each yellow onion, peeled, julienned
- 1 sprig rosemary
- 1 each hard-boiled egg, peeled, finely grated with a microplane
- 1oz. Saba
- 1 each lemon, juiced
- 4 each paper thin slices of prosciutto
- 8oz basil leaves, picked
- 1 shallot, sliced
- 12oz chardonnay
- 1Tbl heavy cream
- 8oz unsalted butter, chilled, diced
- 1/2 tsp espelette pepper
- 2Tbl grapeseed oil
- 8 each large diver scallops, cleaned
- 1/2 tsp chives, finely sliced
- 8 each oysters, shucked
- 12 each micro basil
- In a heavy bottomed sauce pan over low heat, combine the olive oil and guanciale and cook slowly until the fat of the guanciale is nicely rendered.
- Add the garlic and cook for two minutes.
- Add the red and yellow peppers and onion.
- Season lightly with salt and continue to cook over low heat for 4 to 5 hours, stirring occasionally. Take care not to caramelize the mixture at all.
- Once most of the liquid has reduced, add the sprig of rosemary and let it steep for one minute.
- Remove the rosemary and discard it.
- Add the saba and lemon juice and season with salt.
- Set aside and keep warm or chill and reserve for later use.
For Prosciutto Chip:
- Arrange the prosciutto slices in a dehydrator and set to 130*F. Dehydrate for 6 hours.
- Remove and store in an airtight container.
For Basil Puree:
- Blanch basil in salted, boiling water for 90 seconds.
- Remove and chill in an ice bath.
- Drain and process in a Vita Prep for 45 seconds.
- Chill, season with salt, and place in a squeeze bottle until needed.
For Butter Sauce:
- Place shallot and chardonnay in a small sauce pan.
- Cook over medium high heat until wine is mostly reduced.
- Add heavy cream, bring to a boil for 5 seconds.
- Reduce heat and whisk in butter, bit by bit until emulsified.
- Strain through a fine mesh strainer.
- Season with salt and espelette pepper.
- Keep warm.
- Season the scallops with salt and pepper.
- Heat a cast iron pan over high heat and sear the scallops in the grapeseed oil for two minutes.
- Turn the scallops over and continue cooking for another two minutes.
- While the scallops are cooking, stir the oysters and chives into the butter sauce. Check seasoning.
- Place two small mounds of the peppernade on a plate.
- Arrange two scallops on each plate.
- Spoon some of the oyster butter onto each plate – taking care to portion two oysters on each plate.
- Garnish with the basil puree, micro basil and prosciutto chip.
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