Seared scallops: Seasoned with only Pepper(The risotto has plenty of salt)
Risotto: Parmesan cheese, aldente rice, raw snow peas, chicken stock, pea leaves, house made pancetta and salt to taste
Pea puree: Boil 1 cup veggie stock, add to blender, full blast the blender, add 1 pint of raw snow peas,blend till peas cook (about 2-3mins), add 1/4 cup spinach to keep the color vibrant, sugar and salt to taste.
Sous vide Poached rhubarb: 1/4 cup grenadine, 4 lemons juiced, 1/4 cup sugar, 1tsp salt. Place in a circulator water bath at 60 degrees Celsius for 30minutes. Shock in ice water to rapidly cool down. Place poaching liquid and rhubarb submerged overnight in the refrigerator.
Rhubarb syrup: Strain the poaching liquid and reduce to the viscosity of syrup. **If you over reduce it add a couple of teaspoons ofpoaching liquid to thin it out. **