Seared Diver Scallops with Carrot, Harissa, and Faro

Heat oven to 180F. Peel carrot, reserving peels to make chips, and dice small. In a small sauce pan, combine diced carrot, orange juice, and water to cover. Bring to simmer and cook until carrot is soft. Drain carrot, reserving the cooking liquid. Transfer carrot to a blender, add harissa, and blend until smooth, adding cooking liquid as necessary to adjust consistency. Season with salt and pepper and refrigerate overnight to allow flavors to meld. Arrange carrot peels on a sheet tray and dehydrate in oven for 3 hours, until peels are dry and crisp. Cool completely and store carrot chips in an airtight container.

In a small bowl, combine grape seed oil, basil, parsley, salt, and pepper. Allow herbs to infuse into oil overnight.

Bring a small pot of salted water to a boil, add faro, and cook until tender. Drain faro and cool. Toss cooked faro with mint, basil, tomato, and lime juice, and season with salt and pepper.

In a non-stick pan over medium-high flame, heat oil. Season scallops with salt and pepper and add to pan. Sear until golden brown on the bottom. Flip to sear on opposite side, cooking until desired color is attained, but maintaining an under-cooked center.

Spoon Carrot-Harissa Puree onto plate and use a spoon to pull into a long streak. Arrange Faro Taboule down center of puree. Place Scallops on top. Brush Scallops with Herb Gremolata and drizzle a bit more around the plate. Stand carrot chips between scallops.