Poached scallops, horseradish mousse, celery, pickled cherries, leek

Fill approximately 90 percent of a mason jar with garlic. Pour in just enough honey to cover the garlic. Flip the jar to make sure all garlic is coated. Store in a dark, cool place for several weeks, burping frequently and turning over to make sure the garlic remains coated. Strain and reserve honey. 

Heat the water bath of an immersion circulator to 129°F. Lightly salt scallops. Place in a vacuum bag with olive oil, bay leaf, and lemon peel. Cook sous vide 30 minutes. Shock in ice bath. Quarter the large scallops so every piece is roughly the same size. Set aside.

In a Vitamix blender, blend to combine juices, shallot, cumin, coriander, mustard, vinegar, and 150 grams Garlic Fermented Honey. While blending, slowly stream in oil until emulsified. 

Place cherries in a heat-proof, nonreactive container. In a pot, combine all ingredients and 2 cups water. Bring to a simmer. Pour hot pickling liquid over cherries. Let cool 1 hour. Reserve.

In a pan over low heat, melt butter. Add leeks, season with salt, and sweat approximately 15 minutes. Transfer leeks to a Vitamix blender and add 250 milliliters heavy cream. Blend until smooth. Transfer to a large mixing bowl, add horseradish, and let cool completely. In a stand mixer fitted with a whisk attachment, whip remaining heavy cream until stiff peaks form. Fold whipped cream into the leek mixture. Reserve.

In a deep fryer, heat oil to 300°F. Fry leeks until golden brown. Set aside.

In a bowl, toss to combine 2.5 ounces Scallops with celery, 1 ½ tablespoons Pickled Cherries, mint, shallot, almonds, and 2.5 ounces Carrot Dressing. Season with salt and pepper. Transfer to a serving bowl. Garnish with Horseradish Mousse, poppy seeds, and Fried Leek.