Dolphin Striker

For Scallops:

Juice and Zest of 2 Limes
1 cup Polenta
2 Tbsp. Chopped Thyme Leaves
4 Egg Yolks, lightly beaten
Salt and Pepper, to taste

For the crust, combine limejuice, zest, polenta, and thyme. Create a paste by adding just a little water. Dip one side of the scallop into egg yolks and place in polenta paste. Heat the olive oil until just smoking and sear the scallops, polenta side down, for about 1 minute. Turn over and sauté for one minute longer.

For Saffron Broth:

2 Leeks, chopped
1 cup Mushrooms, chopped
2 Tomatoes, chopped
1 Tbsp. Ginger Root, diced
1 cup Dry Vermouth
2 quarts Chicken Stock
2 oz. Limejuice
2 tsp. Fresh Thyme
large pinch of Saffron Threads

Sweat the leeks, mushrooms, tomatoes, ginger, and saffron until translucent. Deglaze with the vermouth and add chicken stock. Simmer for approximately 2 hours skimming all the time. Strain all through a fine sieve. Finish the broth by adding limejuice, thyme, and saffron, as needed, and reduce by three quarters. Whisk in butter, and season with salt and pepper.