Todd Gray: Hi, I am Todd Gray from Equinox restaurant. Today we are going to be preparing Seared Diver Scallops with Roasted Beets and Garden Herb Salad. Todays dish is for about four to six people incorporating four jumbo sea scallops, six assorted beets, a cup of petite herbs consisting of garden mint, oregano, fennel of France and baby carrots.
We are also going to show you how to make a fresh vinegarette, incorporating shallots, lemon juice, Vallejo wine, almond oil and extra virgin olive oil and of course fresh black pepper and sea salt.
The tools you need for this dish are a good sharp knife as opposed to a dull knife, a solid cutting board, a mixing bowl, a whisk, an oven proof baking dish, rubber gloves, a mandolin, a piece of equipment that we will show you just how easy it is to use, a manual juicer for our lemons and of course a good saut pan for searing our scallops. When in the kitchen always be careful of sharp knives and open flames, always practice safety first. A brief bio of myself in Equinox restaurant, we opened Equinox in 1999. We are nominated Best New Restaurant by Esquire Magazine, Town and Country and Gourmet magazine. I have been nominated five times by the James Beard Foundation for Best Chef Mid-Atlantic region and been nominated six times by the Restaurant Association of Washington for Chef of the Year.
Lets get started on this wonderful dish.