Restaurant name: Derek’s Culinary Casual
Executive chef: Derek Barnes
Address: Rosemary District, 514 Central Ave.
Phone: 366-6565
Hours: Lunch: 11:30 a.m. to 2:30 p.m., Tuesday through Friday; dinner: 5-10 p.m., Tuesday through Saturday
Known for: Progressive American cuisine
Web site: www.dereks-sarasota.com

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Sea Scallops Tartine
Pan-seared sea scallops with sweet pea purée, croustade, shaved shallots and aged sherry vinegar aioli
Serves six people as an appetizer

Ingredients: Pea purée
6 ½ cup peas
1 tablespoon garlic
2 shallots
½ cup extra virgin olive oil
½ cup white balsamic
1 ½ teaspoon salt
¼ teaspoon white pepper

Puree all in a food processor and reserve for later.

Ingredients: Sherry aioli
¼ cup sherry vinegar
1 ounce shallot
1 ½ teaspoons Dijon
1 tablespoon sugar
1 lemon, juiced
4 egg yolks
1 ½ cups blended oil
1 teaspoon salt
¼ teaspoon white pepper

Puree all but the oil in food processor. SLOWLY add oil with food processor running and emulsify.

Instructions
1. Spread the pea purée over the toasted, sliced baguette.
2. Slice the seared scallops and lay on top of the pea purée.
3. Top the scallops with the aioli and shaved shallots and garnish with young arugula.

Contact Loren Mayo at lmayo@yourobserver.com.

 

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