Executive Chef Timon Balloo from Sugarcane Raw Bar + Grill

Sea Scallops | Ingredients (1 portion)   

• U10 dry sea scallop, 2 pieces
• Salt & pepper to taste
• 1 T evoo

Season scallop with salt and pepper sear on both sides 2-3 minutes
and finish in the oven if needed. Reserve for plating.           

Pea Puree | Ingredients (1 portion)   

• 1.5 cups English peas
• 1 T mint
• 1 T parsley
• 1 - 2 T evoo
• Salt & pepper to taste

Blanch and shock all items in salted water, strain and place in a blender,
puree until smooth and drizzle in oil slowly until a smoth consistency is achieved.

Ox Cheek Croutons | Ingredients

• 1pc, beef cheek
• 2 cups Mir Polix (equal parts of celery, carrot and onion
• 1 T Garlic
• 3 cups veal stock

Clean and dry the cheeks, sear until golden brown, place in roasting pan with
additional ingredients and roast in oven for 2-3 at 300* or until tender. Pull out
and allow to rest. Strain and reduce braising liquid to demi glaze consistency. 
Cut cheeks into cubes and reserve in the demi glaze.

Plate
Spoon puree onto bottom of the plate, place scallops on top and finish with cubes of cheek and sauce.