Here is one of 13-year-old Greg Grossman’s specialties:
Pan-Seared Local Scallops on a Truffled Micro-Green Salad with Sake Foam
* 5 sea scallops
* 1 container of micro-greens
* Asian dressing (see below)
* 2 cups sake
* 1 teaspoon soy lecithin
Prepare salad dressing: Combine ½ teaspoon balsamic vinegar, 1 tablespoon soy sauce, ½ teaspoon sugar, 1/4 teaspoon honey, 1/8 teaspoon Worcestershire sauce, and 1 teaspoon each of rice wine vinegar, Dijon mustard and crushed black sesame seeds.
Mix well, then whisk in 1 tablespoon sesame oil, 2 tablespoons olive oil, 1 teaspoon truffle oil and pepper to taste. Set aside.
Season scallops with salt and pepper and sear on high heat with a little butter and olive oil until gold (about 2 minutes per side). Make sake foam by combining sake and soy lecithin with an immersion blender until light and foaming.
Toss dressing lightly with micro-greens, place in bottom of bowl, top with scallop, then foam. Enjoy.
Makes five appetizers.