Coco-Butter Shore Diver Scallops

• Sun-dried Cranberry Relish
• 3/4 cup Sun-dried Cranberry’s (soak in ½ cup of warm water, use the water)
• 1/2 tsp Chives, fresh, chopped fine
• 1/2 pinch allspice
• 1/2 pinch Star Anise
• 1 oz Orange Peel, julienne
• 1/4 pod Vanilla Bean Seed
• 1 tbs Sugar
• Main Dish
• 6 Scallops, Diver, Eastern Shore (remove muscle)
• 1/2 cup Coco-butter, powder
• Salt & Pepper to taste
• 6 oz Fiddlehead Ferns, washed, (blanch in boiling Lemon water for 1 minute & shock w/ ice bath)
• 3 oz Applewood Smoked Bacon, Julienne
• 2 oz Red Onion, Julienne
• 1 tbs Crème de Brie
• 12 Corn Shoots

Sun-dried Cranberry Relish

1. Sweat the orange peels with sugar & spices.
2. Add all other ingredients (except Chives) and bring to a boil. Reduce until thick.
3. Finish w/ chives.

Preparation

1. Coat & season the scallops in coco-butter.
2. In a hot skillet sear on both sides until cooked Rare. Set aside.
3. In the same skillet brown the bacon, add onion & caramelize.
4. Add ferns & sauté quickly until just warm, season & place on 2 plates.
5. Drizzle fern salad w/ crème de brie, top w/ 3 Scallops each.
6. Place a small dollop of cranberry relish on top of each scallop.
7. Garnish w/ Corn Shoot Bouquet.