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1
For the puree: In a small saucepot, bring 4 cups water to a boil.
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2
Add the chopped carrots, and boil until soft.
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3
Strain the carrots and reserve 1 cup of the cooking liquid.
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4
Place the carrots in a blender with the honey, and puree.
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5
Adjust the consistency with the reserved cooking liquid.
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6
Season with salt and pepper, and cool completely.
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7
For the syrup: In a saute pan, cook the bacon until crispy.
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8
Remove the bacon from the pan and drain on paper towels.
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9
Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer.
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10
Reduce the syrup to a volume of 1 cup.
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11
If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.
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12
For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently.
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13
Season with salt and pepper.
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14
For plating: Sprinkle the scallops with salt and pepper.
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15
Heat a saute pan over high heat until smoking.
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16
Add the oil and then place the scallops in the pan.
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17
Sear until golden brown and the scallops release from the pan, about 3 minutes.
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18
Flip and cook for another minute.
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19
Add the butter to the pan and baste the scallops with the butter for about 1 more minute.
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20
Remove the pan from the heat and allow the scallops to rest.
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21
On each serving plate, drag a spoonful of carrot puree across the plate.
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22
Place 2 ounces of crab salad at the center of each plate.
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23
Trim the romaine leaves into a diamond and place on top of the crab salad.
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24
Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop.
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25
Garnish with the scallions and serve.
