Name: SCALLOPS WITH CARROT-GINGER CAVIAR
Yield: 2-4 servings
Ingredients: 2 large carrots, peeled and roughly chopped; One piece of ginger (about the size of your thumb), peeled and roughly chopped; 1/2 -1 cup cold water (for thinning out the juice); 2 grams sodium alginate; 500 grams cold water; 2.5 grams calcium chloride; 2 TB Earth Balance; 1 jumbo-sized king oyster mushroom, sliced and marinated in a bit of vegetable broth for a few hours; fennel fronds, for garnish (optional)