Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

1. In a medium non-reactive bowl, whisk together teriyaki sauce and vinegar. Add scallops and gently stir to coat. Cover bowl and refrigerate for 15 minutes to 1 hour.
2. Remove scallops from refrigerator and let warm slightly. Season with salt and pepper.
3. Heat butter and oil in a medium skillet over medium high heat. Add scallops in a single layer. Cook, undisturbed, until bottom is golden brown, about 2 minutes. Turn and cook other side. Remove from pan, cover and set aside.

1. In a small bowl, combine ginger and lemon juice. Add oil in a steady stream, stirring constantly with a whisk. Season to taste. Drizzle over greens and toss to combine.

1. Fill a small saucepan with water. Add the beet and bring water to a boil. Cover and reduce heat to low. Cook until beet is tender. Remove from water and set aside to cool.
2. When cool, peel beet and slice thinly.
3. In a small bowl, combine vanilla seeds and rice vinegar. Add oil in a steady stream, stirring constantly with a whisk. Season to taste.
4. Drizzle oil mixture over beets, tossing gently to combine. Set aside.

1. Combine all ingredients except butter in a large stockpot. Bring to a boil over high heat. Reduce to a simmer and cook until mixture has reduced by half.
2. Strain mixture, discarding solids. Return liquid to pot and continue to cook until mixture has reduced by 1/4 and has thickened.
3. Remove from heat and whisk in butter.
4. Season to taste.
5. Cover and set aside, keeping warm, until ready to use.

To serve:
Arrange 1 portion of beets on a plate. Top with 1 portion scallops. Drizzle with lobster sauce. Serve with greens on the side. Repeat with remaining portions.

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Ingredients:

Scallops:
1 pound sea scallops
1/4 cup teriyaki sauce
1/4 cup rice vinegar
1 tablespoon butter
1 tablespoon canola oil
Salt and pepper for seasoning

Greens:
2 tablespoons pickled ginger, finely chopped
2 tablespoons lemon juice
1/4 cup plus 2 tablespoons olive oil
Salt and pepper for seasoning
2 cups chopped shiso leaves or baby greens

Beets:
1 golden beet
1 vanilla bean, seeds only
1/4 cup rice vinegar
1/2 cup olive oil
Salt and pepper for seasoning

Lobster Sauce:
3 lobster shells
3 carrots
3 leeks
2 stalks celery
4 garlic cloves
1/2 cup chopped fresh ginger
1 cup white wine
6 dried plums
4 quarts water
4 tablespoons butter
Salt and pepper for seasoning

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