top of page

Scallop Caesar


  • Caesar Dressing

  • Scallops

  • Garlic Chips and foam

  • Romaine Spears, cucumber, and carrot ribbons


Caesar Dressing

  • Yield: 2 cups


  • 6 egg yolks

  • 2 Tbs salt

  • 1 tbs black pepper

  • 2 oz anchovies

  • ½ cup lemon juice

  • ¼ cup red wine vinegar

  • 3 cloves garlic, peeled

  • 1 cup grated Parmesan cheese

  • 1 ½ cups Extra Virgin Olive Oil



Place all ingredients except oil in a blender and blend until smooth. Stream in the oil to emulsify.

Seared Scallops

  • Yield: 1 portion


  • 4 U-10 Sea Scallops

  • Kosher salt

  • 1 loaf Pullman bread

  • 3 Tbs canola oil



Preheat oven to 375 degrees Fahrenheit. Season both sides of the scallops with salt. Use a serrated knife to slice ¼ inch thick slices of bread from the loaf. Use a ring cutter similar to the size of the scallops to cut out discs that cover each scallop. Adhere the bread to the presentation side of the scallops. Heat the oil in a sauté pan over medium heat and sear the scallops, bread side down to create a crust. Once golden brown, remove from the pan and place seared side up on a pan to finish cooking to medium rare in the oven.

Garlic Chips and Foam

  • Yield: 12 chips/ 1 cup foam



  • 4 cups canola oil

  • 1 head garlic, peeled

  • ½ gallon whole milk

  • Kosher salt

  • 2 Tbs soy lecithin




Heat canola oil in a saucepot over medium heat. Use a mandolin to slice the garlic into 1/8th inch thick slices. Place the garlic in a small saucepot and cover with enough milk to submerge. Bring the milk to a boil, strain the milk into a container, cover with fresh milk, and repeat the process two more times. Dry the cloves on paper towels and test one of the slices in the oil to check the temperature. If the piece browns to quickly, lower the heat. If no bubbling occurs, increase the heat slightly. Place all the slices in the oil and stir while bubbling occurs. Once the garlic is golden brown, drain on paper towels and season with a touch of salt. Use an immersion blender to combine ¾ cup of the garlic milk with the lecithin to create the foam. Add 1 Tbs of salt to the foam and blend, with the container at an angle to create a foam.

Romaine spears, Cucumber and Carrot ribbons

  • Yield: 1 portion


  • 1 head baby romaine, leaves separated

  • 1 English cucumber

  • 2 baby carrots, peeled

  • ½ cup lemon juice

  • 1 Tbs Dijon mustard

  • 1 tsp kosher salt

  • 1 cup Extra Virgin Olive Oil


Cut spears from the romaine leaves by starting from the bottom and carving the paring knife along and around the natural curves of the crown of the lettuce. Cut the cucumber into a 3-inch section, then use a mandolin to slice 1/8th inch thick slices. Cut out the seed section in the middle, discard, and roll the strips into round ribbons. Shave the carrots to the same thickness and plunge into ice water to create a curved shape. Whisk the lemon juice, mustard, and salt in a mixing bowl, then stream in the olive oil to create a vinaigrette. Remove the carrots from the water onto paper towels and dress with the dressing. Toss the romaine spears in a bit of the dressing as well. Drizzle some of the dressing on the cucumber ribbons.



Spoon one large circle of Caesar dressing in the center of the plate. Also place several smaller dots of Caesar around the plate. Arrange the cucumber rounds in the center of the plate. Place the scallops atop the smaller circles of Caesar. Garnish the cucumbers with playfully placed baby carrot ribbons and romaine spears. Buzz the garlic foam to aerate and spoon in cloudlike formations throughout the dish. Scatter garlic chips along dish and garnish with garlic blossoms or garnish of choice.

bottom of page