Yuzu Beurre Noisette, Sourdough Crisp, Green Apple Parsnip and Sourdough Crisp

Ingredients:

• ½ lb Diver Scallop
• 2 tablespoon Butter
• Salt and pepper to taste

• 5 Slices fresh green apple
• ½ table spoon yuzu
• ½ tablespoon of olive oil
• 1 bunch julienne parsnip
• 1 tablespoon Micro Opal Basil
• 1 tablespoon Yuzu Beurre Noisette

Ingredients for Yuzu Beurre Noisette

• 8 Oz. Salted Butter
• 4 Oz Yuzu
• 2 Oz Aloha Shoyu

Preparation

SCALLOPS
~ Score scallop to caramelize and season with salt and pepper.
~ cut green apple to a mall diamond shapes, and set aside.
~ Peel and clean parsnip and steam or boil until the parsnip is cooked. Puree until smooth, set aside.
~ In a sauté pan with medium high heat sear and baste the scallops with the butter until they are caramelized to a light golden brown.

SAUCE
~ To make the sauce, brown butter in a pot with medium heat. Scrape the bottom with whisk and transfer to a cool pot when the butter turns to a golden brown. (The cool pot will prevent the butter from burning) When the butter cools, add yuzu and Aloha Shoyu. Add 2 tablespoons of water to dilute the butter slightly then aerate with hand blender to create the form.

APPLE SALAD
- Mix olive oil and yuzu, toss with green apples Micro Opal Basil and parsnip.

PLATING
~ On a plate place a few drops of the pureed parsnip in a decorative fashion then top with the scallops. Top with the green apple salad. Finally garnish with the Yuzu Beurre Noisette (foam). Enjoy.