Ingredients:
14 Meyer lemons
½ tsp ground turmeric
1 qt simple syrup
15 grams grape seed oil
Pinch of cayenne pepper
Salt to taste
12 large Kodiak Scallops
2 tbsp. extra virgin olive oil
Procedure:
For Puree:
take the skins off the lemons and blanch the zest in hot water for 45 seconds.
Add zest to simple syrup with turmeric and simmer for 10 minutes
Strain and reserve the syrup.
Add skins to blender and puree with grape seed oil and juice from 1 lemon.
Slowly drizzle syrup (about half) until the puree is a pudding texture
Season with salt and strain out any solids.
For the Scallops:
Place cast iron pan onto some heat and get it smoking hot.
Add oil and season scallops with salt and pepper.
Sear scallops on both sides until you get a nice crust going.
Place on plate on top of puree, garnish with anything you like!
Recipe Author: Chef Erik Slater
Photo By: Chef Erik Slater/Coast Magazine
Source: http://www.coast-magazine.com/pdf/2012/CoastNov2012.pdf