"Recipes from the Chef's Kitchen"

Ingredients:
1)   3 parts Lemon Juice
2)   2 parts Truffle Juice
3)   1 part light Soy Sauce
4)   1 1/2 parts Grapeseed Oil
5)   1 1/2 parts Extra Virgin Olive Oil
6)   Sliced fresh or canned Black Truffles
7)   Salt and ground White Pepper to taste
8)   8 dry packed Sea Scallops
9)   2 tbs. Extra Virgin Olive Oil

Preparation:
1)   Whisk the first seven ingredients together to make a truffle vinaigrette.
2)   Slice each scallop into 4 slices each.
3)   Shingle the slices of 2 scallops on each of 4 appetizer plates and season
       with salt, ground white pepper and the extra virgin olive oil.
4)   Put the plates under the pre-heated broiler for 2 minutes only.
5)   Place the truffle vinaigrette in a microwave safe bowl and warm the
       vinaigrette for 10 seconds (not hot, just warm).
6)   Mix the truffle vinaigrette and spoon it over the four plates of scallops.
7)   Serve immediately, accompanied by a chilled Savignon Blanc.

Ingredients:
1)   4 parts Acacia Honey (or any high quality Honey)
2)   4 parts light Soy Sauce
3)   3 parts Grapeseed Oil
4)   2 parts White Wine Vinegar
5)   4 pieces of wild Salmon, 6 ounces each
6)   8 ounces of Baby Pea Shoots
7)   2 tbs. Extra Virgin Olive Oil

Preparation:
1)   Whisk the first four ingredients together to make the marinade.
2)   Reserve ½ cup of the marinade to use as the sauce.
3)   Marinate the pieces of salmon for 3 hours, flipping the pieces after
       1 1/2 hours.
4)   Remove the salmon from the marinade and broil the pieces until
       they are cooked to your satisfaction.
5)   Quickly sauté the pea shoots in a hot pan with the extra virgin olive
       oil just to warm the greens, not to wilt them.
6)   Warm the reserved marinade and mix in any glaze and juices from
       the broiling pan of the fish.
7)   Serve the fish over the pea shoots in a bowl and finish with the sauce.

Preparation:
1)   Cut the Asian pears into sixteen wedges (1/2 inch width each).
2)   Melt the butter in a large sauté pan and sauté the pear wedges
       for 3 minutes.
3)   Add the sugar and continue to sauté the pear until the sugar starts
       to caramelize.
4)   When the sugar is light brown, add the dried fruits and nuts to the
       sauté pan.
5)   Deglaze with all but 2 tablespoons of the Grand Marnier and place the
       sauté pan in a pre-heated 350 F oven for about 10 minutes.
6)   After 10 minutes, the pears should still be firm, but able to be cut easily.
7)   Remove the pan from the oven and add the last 2 tablespoons of the
       Grand Marnier.
8)   Spoon 4 pieces of pears, the fruits, nuts and the sauce onto each of 4
       dessert plates.

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