Geoffrey Zakarian's Sea Scallop Cru with Rosemary & Honey Essence and Sea Bean Salad
2 cups sea beans (or pencil-thin asparagus or haricot vert)
3 tablespoons sherry wine vinegar
2 tablsepoons fresh honey
1/2 cup grapeseed oil
1/4 cup Citrus-Mint Syrup
8 ounces fresh bay scallops or large sea scallops, dry, not packed in water
2 teaspoons finely minced fresh rosemary
Sea salt and freshly ground black pepper
Blanch sea beans in unsalted water for about 5 seconds. Remove to an ice bath and strain when completely cooled. (If using asparagus or haricot vert, salt the water.) In a blender, combine honey, sherry vinegar and grapeseed oil. Blend on high until emulsion forms; mixture will look smooth and rich, like thin aioli. Remove to a bowl and chill in fridge.
In a large bowl, combine drained sea beans and Citrus-Mint Syrup and toss thoroughly. To serve, brush 4 plates with honey-sherry vinaigrette and top with a line of bay scallops. (If not using bay scallops, slice sea scallops into 1/8-inch slices and slightly overlap on plate.) Drizzle a little honey-sherry vinaigrette over scallops, season with salt and pepper and top with minced rosemary. On 4 separate dishes, divide sea bean salad as a garnish.