A tasting of yellow

Here we have a tremendous amount of work that is all for just 3 little scallop "homes". I am entering this in a contest for "yellow" food. I have 3 different compositions with yellow items each using the scallop as a canvas. I have entered this into 2 different contests that are all about cooking with yellow. One is for winos and foodies yellow contest other is for International Women's Day.


Yellow flavors list

*meyer lemon supreme and zest with heirloom yellow tomato wedge

*bearnaise sauce

*fried polenta and creamy polenta

Mise en place
Meyer lemons
Heirloom yellow tomato
Polenta
Egg yolk
Tarragon
Shallot
White wine vinegar
Scallops
Nob of butter





Gather ingredients together and put 3 cups of water in a pan to start to boil
Once water is boiling add 1 cup polenta
Stir for about 10 minutes constantly add salt pepper and finish with a nob of butter
I put the polenta in a cup cake pan that is buttered down and the chill these and reserve for frying later on
Chop up the tomato into wedges, cut the meyer lemon into a nice garnish how you like but make sure you save a slice to squeeze over 1 of the scallops, chop tarragon, zest some of the lemon , and supreme of the lemon ALSO chop into chunks shallots
Throw shallots and the rest of the tarragon in a sauce pan with white wine vineger and let reduce till it doesn't have too strong of a vinegary taste also here I heat up the butter and take out as much of the milky foam as possible.Now start whisking the egg yolks in a bowl over a simmering pot of water, I start by adding the reduced vinegarAdd the semi-clarified butter to the eggFinished with the chopped tarragon
I then use the pan that I melted the butter in to fry the polenta rounds for 2-3 minutes
I then sear the scallops on both sides

Now you are ready to plate





Thanks to Peter for taking most of pics, and Gerard for letting me use his whisk+stainless steel bowl