Crispy Scallop with Carbonated Fruit Salad

Season scallops with salt on both sides combine 1 cup flour, sugar, salt, baking powder, egg white powder and citric acid boil 1 cup water split and scrape vanilla, add to hot water. Let stand for 15 minutes.

Remove vanilla pods and chill water using hand blender, blend flour mixture with vanilla water add melted butter, blend until smooth toss scallops in 1/4 cup reserved flour shake off excess fry scallops in vegetable oil at 360 – 370 F for about 1 1/2 minutes or until golden brown.

Place diced sunchoke pieces in a pot. Cover partially with white wine add olive oil to cover completely split vanilla beans, add scraped seeds and pods to pot add lemon zest cook over low heat, covered, until sunchokes are soft (about 1 hour) strain sunchokes and reserve cooking liquid.

Puree sunchokes in blender with cooking liquid, salt, sugar and lemon juice all to taste puree should be slightly sweet and mildly acidic from the fresh lemon juice strain puree though fine strainer.

Peel and core pineapple, quarter and dice. Segment grapefruit, place 2 segments of grapefruit and 3 cubes of pineapple in a small square of tin foil. Sprinkle with about a tablespoon each of jalepeno and red onion. Season with salt.

Wrap foil around salsa to create a package. Place packages into 1′ x 2′ air tight container fitted with gas intake and pressure release valves. Seal, charge with CO2 at 180 psi and let sit overnight. Fruit will be fizzy when removed from container.

Apply sunchoke puree to plate. Place fried scallop on plate arrange pieces of carbonated fruit around scallop serve with assorted juices or flavored liquids to compliment dish.