Course 3 of 4.  The coulis was inspired by a recipe from the Rover’s cookbook.  I seared the scallop in Iberico ham fat……because I’m awesome.  The ladies from Savour in Ballard hooked me up with the fat pieces because they’re the best ever. Here is a picture of it as I was rendering it down in the flat cast iron pan I have (purchased it at a senior center for $8!!)

Took the fat, seared the scallops.  Blanched the golden beets, shocked them, then sauteed them. I’ll sliced them a little thinner next time.  The Iberico topper is torched right before eating.

Eric