Succulent Scallops in a Carrot, Orange and Cardamom Sauce

Located in Sand City, California, I took a cooking class at "The Kitchen" with Chef Todd Fisher. This colorful and flavorful dish was very easy to prepare, and makes a beautiful "ta-da" presentation at the dinner table. The scallops were succulent and perfectly seared, and the sauce was flavorful with just the right notes of cardamon.
The dish is served with a shaved asparagus salad, made with a light vinaigrette for a nice flavor contrast to the sweet of the scallops and carrot juice. Both recipes are included.

Chef Todd is the proprietor of Chef Todd Food Concepts, Monterey County's premier caterer, restaurant specialist and consultant. To contact him or send your comments, e-mail cheftoddsdish@gmail.com.

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