Scallop Napoleon Scallop Napoleon 4 portions Chef Carlo Cavallo, Sonoma-Meritage Martini Oyster Bar & Grille, Sonoma, CA • 3 tbsp. Charbay Meyer Lemon Vodka • 1 tbsp. The Perfect Purée of Napa Valley Ginger Purée, thawed • 3 tbsp. sea salt • 1 tbsp. brown sugar • zest of 2 oranges • zest of 2 Meyer lemons Method: 1. Combine all ingredients in a bowl and mix well. Scallops: • 4 u/10 large scallops (rinsed and patted dry) Method: 1. Arrange on a plate the scallops coated with curing mixture. Allow to sit in refrigerator for 1-6 hours. Remove, rinse, and pat dry. Napolean: • 1/4 oz. The Perfect Purée of Napa Valley Blood Orange Concentrate, thawed • 1 roasted golden beet thinly sliced in circles (matching the diameter of the scallop) • 1 small English cucumber thinly sliced in circles (matching the diameter of the scallop) • 1/4 cup chive oil • microgreens • 4 bread crisps Method: 1. Make two layers of beet circle, cucumber, and cured scallop. Drizzle with blood orange and chive oil. Salt and pepper each layer. Place on bread crisp and top with micro greens.