Watermelon lemonade cooler
10cups 1-inch pieces seedless watermelon (from about 4 1/2 pounds)
1 and 1/2 cup fresh lemon juice
4 cups water
1/12 cup sugar
Working in 2 batches, blend watermelon and lemon juice in processor or blender until smooth. Transfer to pitcher.
Bring 4 cups water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add hot syrup to pitcher with watermelon-lemon juice. Refrigerate until cold, about 2 hours. Fill tall glasses with ice. Pour Watermelon Lemonade over and garnish glasses with lemon wedges. Add vodka if you would like.
Seared diver scallop with pea puree, roasted noki mushroom and Sea Salt
1lb u10 scallops (Dry pack)
1 tablespoon unsalted butter
2 tablespoons clarified butter can use canola oil instead
8 oz chicken stock
cup of frozen or fresh peas
1 tablespoon of olive oil
1 tablespoon of kosher salt mixed with a pinch of white pepper
Bring chicken stock to a simmer and add peas, simmer for 1 minute then place chicken stock and peas in a blender and turn on high for 2 minutes. Add one tablespoon of unsalted butter and blend for 30 more seconds, taste to see if you need salt and white pepper. Set aside to stay warm
Trim noki mushrooms of any dirt and long steams, toss with olive oil, thyme and salt and white pepper, place on a cookie sheet and roast for 8 minutes at 425 degrees. Take of sheet pan and set aside to stay warm
Place scallops on a paper towel to absorb any moister. Place 1 tablespoon of clarified butter in skillet turn heat to medium high, wait until oil is starting to smoke and add half of scallops that have been seasoned with kosher salt and white pepper. Brown scallops until golden in color then flip and lightly sear bottom side, place on a plate to rest and repeat with a clean pan, the remanding scallops.
To assemble, take a small plate and spoon a small amount of pea puree onto plate from left to right, place scallop in the middle of the plate on top of pea puree. Place a few noki mushrooms on top of the scallop and garnish with a pinch of sea salt. Serve at once