For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots
, and boil until soft. Strain
the carrots and reserve 1 cup of the cooking liquid.
Place the carrots in a blender
with the honey
, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.
For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain
on paper towels. Then chop
the bacon and add it to a small saucepot with the maple syrup
, and bring to a simmer
. Reduce the syrup to a volume of 1 cup.
If the syrup is very runny, thicken with a slurry
of the cornstarch mixed with 2 tablespoons water.
For the crab salad: In a bowl, combine crab, apples
, carrots, mayonnaise
, lemon juice
and onion, and mix gently. Season with salt and pepper.
For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear
until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter
to the pan and baste
the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.
On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab
salad. Place the seared scallop against the lettuce
leaf and drizzle
1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish
with the scallions