seared scallop — Breakdown

https://rotten.recipes/dishes/seared scallop/breakdown
 
salt
scallop
butter
olive oil
black pepper
shallot
lemon juice
lemon
garlic
white wine
chive
water
vegetable oil
parsley
heavy cream
caper
bacon
chicken broth
lime
thyme
white wine vinegar
basil
dijon mustard
brussels sprout
lemon zest
corn
parmesan cheese
all purpose flour
pepper
fennel
carrot
onion
cherry tomato
grapeseed oil
buttermilk
spinach
red chile
cayenne pepper
oil
tomato
grapefruit juice
avocado
grapefruit zest
sherry vinegar
cauliflower
raisin
nutmeg
horseradish
pea shoot
ginger
diver scallop
bread
garlic powder
lime juice
maple syrup
dill
ice water
green onion
serrano chile
cilantro
smoked spanish chorizo
red wine vinegar
crystal hot sauce
fennel frond
grapeseed
champagne vinegar
cream
linguine pasta
fish sauce
sugar
coconut milk
mint
cajun seasoning
garlic butter
yuzu zest yuzu kosho
yuzu juice
green yuzu kosho
daikon
canola oil
celery seed
sherry
arugula
pancetta
rice wine vinegar
zest
creole seasoning
red pepper flake
beet
raspberry vinegar
crème fraîche
orange zest
vermouth
scallions including green top
almond
balsamic vinegar
egg
milk
anchovy
fish stock
aleppo pepper flake
pinot gri
pine nut
avocado oil
vegetable
light brown sugar
harissa
count scallop
juniper berry
bay leaf
fennel bulb
spanish onion
cajun spice
asparagus tip
bay scallop
sichuan peppercorn
butternut squash
leek
chervil
peanut oil
soy sauce
feta
walnut
zucchini
salad green
sour cream
turmeric powder
celery
lard
collard green
apple cider
apple cider vinegar
chicken stock
oregano
orange
pea
clam juice
grape tomato
saffron thread
couscou
fully chorizo
yellow cornmeal
sweet red pepper
tarragon
finger lime
gruyère cheese
yukon gold potato