Assembling the Finished Dish

    Published: 06-16-2009
    Views: 11,827
    Chef Todd Gray demonstrates how to prepare Seared Sea Scallops with roasted beets and garden herb salad.

    Todd Gray: I am Todd Gray and I am showing you how to prepare Seared Sea Scallops with roasted beets and garden herb salad. Lets complete our dish. First we are going to take our roasted beets, lay them down on our plate. Look at the alternating colors and sizes almost like a little mosaic, shingle these on, some of our nice small beets against some of the large beets. Okay. Now that our plate has beets, lets put a little pepper, salt. Now some of our petite garden herbs, little pieces of fresh oregano, our garden mint, its just a great very refreshing bright salad, few of our fennel of France and finally a little bit marsh lettuce. Put this down. Just take our sea scallops, place that on the top. Finish with a little bit more marsh lettuce. Okay. Give me a little bit more of our fresh herbs. Our Vallejo dressing just to place on the top, its going drizzle around naturally, finally little piece of our baby carrot, great flavor and color, so nice orange on our dish. A little additional dressing and there you have it, Seared Sea Scallops with roasted beets and garden herb salad. Always one of my mid-spring favorites. Enjoy.