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A vibrant fall side featuring crisp haricot verts, roasted butternut squash and jewel-like pomegranate arils, all brought together with a luxurious warm brown butter vinaigrette. Photo by Cole LoCurto. Serves 4-6 Ingredients For warm brown butter vinaigrette 8 ounces butter, browned 4 ounces maple syrup 2 ounces sherry vinegar 1 ounce Dijon mustard Fresh thyme Salt and pepper to taste 1 pound trimmed haricots verts 1 butternut squash, peeled and diced 1 pomegranate 1 ounce goat cheese 1 ounce toasted hazelnuts Extra-virgin olive oil Pinch chili powder Pinch cinnamon Salt and pepper Instructions To make warm brown butter vinaigrette: Combine all ingredients in a mixing bowl and whisk to combine. Keep warm. Preheat the oven to 350°. Blanch haricots verts for 3 minutes in boiling salted water. Transfer to an ice bath. Toss diced butternut squash in extra-virgin olive oil, cinnamon, chili powder, salt and pepper. Transfer to a sheet pan and roast in the oven for 10 to 15 minutes. Toast hazelnuts until fragrant, let cool, and roughly chop. Deseed pomegranate. Cut haricots verts in half and toss with the squash in warm vinaigrette. Garnish with pomegranate arils, hazelnuts and crumbled goat cheese.

A classic Provençal seafood stew built on layers of fresh shellfish, aromatic vegetables and saffron-scented broth. This version celebrates the best of Northeast Florida's coastal catch alongside traditional French technique. Photo by Agnes Lopez. Serves 2-3 Ingredients 1 French baguette, sliced Extra-virgin olive oil (plus more for bread) 1 fennel bulb, sliced (reserve fronds for garnish) 1 leek, chopped 1 shallot, diced 3 cloves garlic, minced 4 ounces dry chardonnay 8-10 strands saffron threads 8 ounces seafood stock* 6 Cedar Key middleneck clams 8-10 Prince Edward Island mussels 6 medium Mayport shrimp 2 halibut fillets (3-4 ounces each) 1 cluster Dungeness crab 4 ounces butter 2 ounces fines herbes 2 ounces rouille *Note: Available through Wild Roots At-Home by Chef's Garden, or substitute with a high-quality option such as Aneto Seafood Broth (Spain) or Pacific Foods Organic Seafood Stock Instructions Preheat the oven to 400°. Brush baguette slices generously with olive oil. Bake on a sheet pan until golden and crisp, turning once, about 5 minutes. Set aside. In a Dutch oven or shallow pot, warm a generous layer of olive oil. Add fennel, leek, shallot and garlic. Cook until softened and aromatic. Deglaze with chardonnay, then add saffron threads. Bring to a moderate boil and season lightly. Reduce heat to a gentle simmer. Add seafood stock. Layer seafood in order of cooking time: clams and mussels first, then shrimp, halibut and finally crab cluster. Simmer broth until the seafood is just cooked through. Stir in butter and fines herbes until emulsified. Discard any unopened clams or mussels. Taste and adjust seasoning. Ladle stew into warm bowls. Garnish with fennel fronds and a dollop of rouille. Serve with toasted baguette on the side.

A stunning arrangement of roasted beets, heirloom tomatoes and bright citrus segments, finished with creamy goat cheese and toasted pistachios. Photo by Cole LoCurto. Serves 4-6 Ingredients 2 medium golden beets, roasted, peeled and thinly sliced 2 medium red beets, roasted, peeled and thinly sliced 2 heirloom tomatoes, sliced into rounds 1 orange, supremed into segments 1 pink grapefruit, supremed into segments 2 tablespoons extra virgin olive oil 1 tablespoon honey 1 tablespoon white balsamic vinegar Salt and cracked black pepper, to taste ¼ cup pistachios, lightly toasted and chopped 2 tablespoons goat cheese or ricotta salata, crumbled 2 tablespoons pomegranate arils, optional for extra pop 2 tablespoons fresh mint leaves, torn Instructions Arrange beet slices and tomato rounds in overlapping layers on a large platter. Place orange and grapefruit segments in the center of the platter. Whisk together olive oil, honey and white balsamic vinegar to make dressing. Season with salt and pepper. Drizzle the dressing evenly over the salad. Garnish with pistachios, goat cheese, pomegranate arils (if using) and fresh mint.

What Chefs and Bar Managers Recommend this Season Aguachile + Prickly Pear Margarita at 1912 Ocean Bar & Rooftop. Photos by Cole LoCurto. There's no better time than now to embrace the art of grazing. These next few months should be filled with meals meant for sharing, savoring and lingering over with the people who matter most. The beauty of this approach is in the exploration, the way it opens up conversation and discovery as dishes make their way around the table. This season, we asked local chefs and bartenders to share something special, their favorite small plates paired with the perfect beverage. Think of it as an insider's guide, the kind of pairing recommendations you might typically experience at a ticketed wine dinner or special tasting event. Instead, you can walk into any of these restaurants already knowing what the experts suggest — a gift of culinary wisdom just in time for your holiday gatherings. Each of these restaurants offers more than just a meal. They're places where the expertise of chefs and bartenders transforms ingredients into experiences worth sharing. As you plan your gatherings in the months ahead, consider these pairings your starting point. Whether you follow these recommendations exactly or let them inspire your own explorations, the real gift is in the grazing itself, the conversations that unfold, the flavors that surprise and the moments that linger long after the last plate is cleared. Scallop Crudo + Sauvignon Blanc/Vermentino If you haven't explored the restaurant scene in Springfield lately, a visit to Othello is all the excuse you need. With lots of Mediterranean specialties on the menu that are perfect for sharing, making a choice could prove difficult. Chef Sebastian Velez chimes in, telling us the scallop crudo is his favorite. Knowing that the flavors in this dish are delicate, wine buyer Vanessa Ewais recommends the Sauvignon Blanc/Vermentino blend from Zaer, a natural wine from Morocco that's light and crisp, reminiscent of the very popular French Sancerre Sauvignon Blanc. Kimchi Pork Belly Fries + New England IPA Head over to the banks of Goodby's Creek (yes, you can arrive by boat and bring your dog), to find Wicked Barley Brewing Company’s house brewed beers, ciders and meads along with a full gastropub style menu. While executive chef Brad Sueflohn had several suggestions, it was his kimchi pork belly fries as the dish to share. While there are lots of brews on tap, head brewer Mason Leasure recommends their Promised One New England IPA, commenting that its notes of ripe tropical fruit would be the perfect complement. If you prefer something non-alcoholic, the mocktail margarita pairs equally well. Aguachile + Prickly Pear Margarita Although its beachfront setting and glorious ocean view distinguishes 1912 Ocean Bar & Rooftop , their globally inspired menu with plenty of shareables also sets this restaurant apart. Assistant sous chef Eldie Sulit tells us that his favorite is the aguachile, a Mexican dish (similar to ceviche) that features Oishii shrimp, Spanish octopus and Saku tuna, all "cooked" in a citrus marinade. Sticking with this Mexican theme, food and beverage operations manager Gloria Wombolt suggests their prickly pear margarita, made with Earl Giles Prickly Pear Elixir rimmed with pepperberry sea salt as the perfect companion. Angus Beef Sliders + Kingston Negroni While not visible from the street, you'll find The Restaurant in Riverside inside and towards the back of Riverside Liquors . Considering the number of seasonal tapas and small plates available, chef de cuisine Chris Labarge singles out their sliders (three Angus beef sliders topped with pimento cheese and bacon jam) for sharing. While you could select any wine from the store's sizable offerings, bar manager Dan Van Gundy recommends the Kingston negroni from the bar, made with Jamaican Pot Still Rum. For something non-alcoholic, try The Refreshing Shaman, made with The Pathfinder, a non-alcoholic spirit distilled from hemp. Hamachi Crudo + Snow Angel Sake It was difficult for chef Adi Wiriwan to select just one dish from Izakaya Ko's broad selection of Japanese favorites. Narrowing his choice to the hamachi crudo, this Japanese-Italian fusion dish features fresh, thinly sliced yellowtail served with serrano, yuzu kosho and ama ponzu. According to bartender Leida Victoria, the Snow Angel, a delicate, silky, unfiltered nigori sake named after the soft powder of Hokkaido snow, pairs up nicely. Along with many other enticing Japanese inspired dishes, coupled with an intriguing selection of sakes, there's plenty more to enjoy.

A balanced dish featuring perfectly blackened mahi mahi served atop a bed of tender wilted greens, finished with a bright and herbaceous citrus glaze. Photo by Cole LoCurto. Serves 2 Ingredients For the fish 2 (5-ounce) mahi mahi fillets, skin-on 2 teaspoons blackening seasoning Olive oil, for searing For the wilted greens 1 teaspoon butter 1 pinch crushed garlic 1 cup kale, roughly chopped 1 cup mustard greens, roughly chopped 1 cup spinach, roughly chopped Kosher salt, to taste Ground black pepper, to taste For the citrus glaze 1 tablespoon butter 1 teaspoon honey Juice of 1 orange 1 tablespoon lemon zest Fresh herbs (such as parsley, thyme or basil), finely chopped Instructions To make fish : Generously coat the mahi mahi fillets with blackening seasoning. Heat a skillet over medium-high heat until it begins to smoke slightly. Add a few drops of olive oil, then place the fillets flesh-side down. Cook until the edges begin to firm, then flip to crisp the skin. Remove from heat once fully cooked and set aside. To make wilted greens : In a clean skillet, melt butter over medium heat. Add crushed garlic and stir briefly until fragrant. Add kale, mustard greens and spinach. Toss gently until greens begin to sweat and soften. Season with kosher salt and ground black pepper. Remove from heat. To make citrus glaze: In a small saucepan, melt butter over low heat. Stir in honey, orange juice and lemon zest. Simmer gently until the glaze is smooth and slightly thickened. Remove from heat and stir in freshly chopped herbs. To serve : Arrange wilted greens in the center of a serving plate. Place blackened mahi mahi fillets on top at a slight angle. Drizzle citrus glaze over fish, and sprinkle herbs on top. Use remaining glaze to artistically circle the plate for visual appeal. Serve immediately.

What’s the secret to successful regenerative cattle farming? Turns out, it's not just about cows—it has a lot to do with grass. Cows in the field at Clover Farms, a cattle ranch in Baldwin, Florida. Photos by Jesse Brantman. The color of the grass, the types of grasses popping up, which kinds cows prefer or avoid, when to mow it and even how short to take it down (or how long to leave it). According to Kyle Harper, owner and operator of Clover Farms of Florida , his approach boils down to one word: observation. Harper recognizes the importance of really watching what's going on with the grass and within his herd. Rather than trying to systematize everything, he takes a different approach—watch first, then act accordingly. Clover Farms is a two-part operation: a cattle farm in Baldwin and an egg farm in Starke. Harper has been around farming his whole life, but he started Clover Farms in 2014 when he left his corporate job to return to his roots. His focus from the beginning has been on sustainable and humane practices. "I believe that working with nature and with the land is better for the environment, better for the livestock and better for us," says Harper. Holistic cattle farmers often emphasize that cows' digestive systems aren't meant to process grains, particularly those derived from chemically treated corn and soy. Grass is high in fiber and low in starch, which is what cows' stomach microbiomes thrive on; grain is the opposite. So what happens when there hasn't been enough rain, it's hot out and the grass isn't growing well? Harper brings in hay (dried grass) for the herd to eat, which makes the cows do a little happy dance. "You should see them when I bring out a fresh bale of hay," he says with a laugh. When shopping for high-quality beef, the term “grass-fed” is important, but so is “grass-finished.” If it doesn't say grass-finished or 100% grass-fed, the animal may have been fed grain for the last three to six months of its life, undermining many of the benefits of a more natural diet. With grass and other forage being the ideal diet, the most natural place to raise cattle is a pasture – a piece of land that's managed to support grazing. The term “pasture-raised” implies animals with ample space to roam about and eat, and it can apply to a number of different livestock, from cows and chickens to sheep, goats and even pigs. "A true pasture-raised system," Harper says, "would contain the least amount of inputs to still maintain high-quality pastures." Pasture-raised may mean that animals are completely free to roam or that they're rotated through different sections of the land. "Either way, they need to have enough space," he says. The essence of regenerative agriculture is looking at the bigger picture and applying practices that create healthier soil and animals over time. This is especially relevant in cattle farming because cows naturally contribute to soil quality. Manure and urine act as fertilizer, and as cows graze, their waste is gradually worked into the earth via their body weight and strong hooves. "The ground in the pasture should ideally be well covered with grass," says Harper. "You don't want to see bare spots with just dirt. Soil temperature affects how well the grass grows, so the more coverage the better." The soil microbiome, recharged by cattle activity, increases the levels of grass nutrients, which in turn increases the nutritional quality of the meat. On average, regenerative cattle farmers have much lower veterinary bills because their animals are healthier. All in all, it's an integrative approach that involves observing the cows, watching the grass and considering weather patterns, then mowing and bringing in supplemental hay as needed. Larger farms may also choose to use regenerative and holistic approaches. Harper mentions a farm partner in southern Georgia that has a 100-acre center pivot irrigation system. This allows them to water their grass consistently for regular growth, reducing the need to supplement with hay. And with the right ratio of cows to land, farmers can intentionally move the herd to different sections of the pasture, concentrating the benefits of grazing. "We'd like to expand our herd and rotate them within the pasture, but for now it's not necessary," says Harper. The combination of the terms pasture-raised, grass-fed and grass-finished are important because using just one or the other approach doesn't ensure that the cattle have been raised in an ethical or regenerative way. The USDA Organic label is generally trustworthy as well, because it means the farm has gone through processes to prove that the animals were allowed to roam in a natural environment and eat a diet without antibiotics, hormones or genetically engineered grains. However, after initial inspection, there are not regular on-site inspections. The best way to ensure the quality of your food is to chat with farmers like Harper from Clover Farms and, if possible, visit their farms. While navigating labels and terms can feel overwhelming, the truth is refreshingly simple: the healthiest and most respectful farming practices are the ones that work with nature, not against it. Less input, more observation. Less interference, more trust in the land and the animals that graze it.

Gluten-free and naturally sweet, these muffins can be made vegan by using an egg substitute. Photo by Marc Foster Makes 12 Ingredients 3 eggs (or 3 tablespoons flax meal and 6 tablespoons warm water, for vegan version) 1 cup pumpkin puree 1/3 cup pure maple syrup 1 teaspoon vanilla extract 3 cups loosely packed almond flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chocolate chips, plus 2 tablespoons to sprinkle on top Instructions Preheat oven to 350°. Line a muffin pan with baking cups. If making this recipe vegan, mix together flax meal and warm water. Let sit for 5 minutes. In a bowl, whisk together eggs (or vegan eggs), pumpkin puree, maple syrup and vanilla extract. Stir in almond flour, pumpkin pie spice, baking soda and salt. Fold in 1/2 cup chocolate chips. Pour batter into muffin pan, then sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 40-50 minutes or until toothpick comes out clean in the middle of the muffins. Remove to a wire rack to cool before serving .

All the flavor of pumpkin pie in a hand-held treat. Photo by Cole LoCurto. Makes 18 cookies Ingredients For the cookies 1 cup light brown sugar, packed 1/2 cup vegetable oil 3/4 cup canned pumpkin puree 1 large egg 1/2 teaspoon vanilla extract 1-1/2 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda For the cream cheese filling 1 (8-ounce) package cream cheese 1/4 cup (4 tablespoons) unsalted butter 2 cups powdered sugar, sifted 1/2 teaspoon vanilla extract Instructions The cookies can be mixed by hand or in a stand mixer with the paddle attachment. Preheat oven to 350°. To make cookies: In a medium bowl, combine brown sugar, vegetable oil and pumpkin puree until smooth. Add egg and vanilla extract. Sift flour, spices, salt, baking powder and baking soda together. Slowly add to wet ingredients and mix just until combined. Spoon or pipe tablespoon sized dollops of pumpkin cookie batter onto parchment paper lined cookie sheets, spacing cookies 2 inches apart. Bake for 12-15 minutes, until puffed and the cookies spring back when touched. Cool completely. To make cream cheese filling: Blend cream cheese filling ingredients in a mixer or food processor. Once the cookies are cooled, flip them over and pipe or spoon approximately 2 teaspoons of filling onto half of the cookies. Top with the remaining cookies and refrigerate to set filling and blend flavors. Cookies will keep stored in an airtight container in refrigerator up to 1 week. Remove from refrigerator 30 minutes before serving for best texture and flavor.

Serve these savory cakes with sage-infused honey. This recipe uses Seminole pumpkin, a native Florida pumpkin which grows wild in the Everglades. It was under cultivation by Seminole Indians when Spaniards arrived in Florida in the 1500s. Any winter squash variety can be used in this recipe, but the Seminole pumpkin is an heirloom with a great flavor. It’s worth looking for at local farmers' markets. Photo by Amy Robb. Serves 6 Ingredients 1 small Seminole pumpkin (about 1 pound), halved lengthwise and seeds removed 3 tablespoons olive oil 3 cups vegetable stock ½ cup minced onion ½ teaspoon salt 2 tablespoons minced garlic 1 cup middlins or Arborio rice 1 cup white wine ½ teaspoon black pepper ¼ cup honey 5 to 10 fresh sage leaves 3 eggs ½ cup all-purpose flour 1½ cups panko crumbs 6 ounces goat cheese, crumbled vegetable oil for frying (canola or light olive oil) 2 tablespoons lemon juice Instructions To roast pumpkin: Heat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Use 1 tablespoon of the olive oil to brush on the cut sides of the pumpkin and on the foil. Place the pumpkin cut-side down on the foil. Roast until a skewer inserted in the pumpkin meets no resistance, 30 to 40 minutes. Remove the pumpkin from the oven and turn cut-side up. When cool enough to handle, scrape the pumpkin from the skin and reserve. To make risotto: Bring the broth to a simmer over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onions and salt and cook until very soft and translucent, about 9 minutes. Add the middlins and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes. Add the wine and garlic and cook, stirring frequently, until the wine is completely absorbed, about 2 minutes. Add warm broth, ½ cup at a time, and cook at a faint simmer, stirring frequently. Continue adding broth as it is absorbed, stirring all the while, until the middlins are softened through and creamy, about 20 minutes. Add the cooked pumpkin to the risotto and stir to incorporate. Add salt and pepper to taste. Spread the risotto onto a baking sheet and let cool completely in the refrigerator. To make sage honey: Heat the honey and sage leaves together over low heat. Set aside. To make risotto cakes: Set up a standard breading procedure with three shallow bowls or pie plates: flour, beaten eggs, panko. Using an ice cream scoop, scoop out 3 ounces of risotto, press indentation with thumb, fill with goat cheese then press risotto over the goat cheese to cover. Form into a patty, dust with flour, dip in beaten eggs, and roll in panko. Set risotto cakes on parchment lined baking sheet. Repeat process until all risotto is used. Chill the cakes at least 30 minutes. Pan-fry the cakes in a ¼ inch of vegetable oil over high to medium high heat until golden brown on both sides. Do not over crowd the pan. For the honey sauce, remove the sage leaves and whisk in the lemon juice. Drizzle over the risotto cakes or serve as a dipping sauce. Tip: The risotto cakes can be made ahead of time and reheated in a 350 degree oven for 10-15 minutes. This recipe was inspired by delicious butternut squash risotto cakes made by Liz Grenamyer, owner of Catering by Liz in Jacksonville’s Riverside neighborhood. For the risotto, middlins from Congaree and Penn Farm & Mills, a North Jacksonville rice farm, were used.

Combined with sweet potatoes, tangy onion jam and earthy celery root, this dish is versatile in its ability to pair with both lighter and heavier meats or stand as the base of a vegetarian meal. Photo by Amy Robb. Serves 6 Ingredients For roasted Seminole pumpkin 1 medium Seminole pumpkin, peeled, seeded and diced 2 tablespoons extra virgin olive oil 1 tablespoon fine sea salt 1/2 teaspoon ground black pepper For roasted fingerling sweet potatoes 2 pounds organic sweet potatoes, peeled and diced 2 tablespoons extra virgin olive oil 1 tablespoon minced rosemary 1 tablespoon fine sea salt For butter poached celery root 1 celery root, diced 1 stick butter, cubed 2 teaspoons fine sea salt 1 cup water For onion jam 1 medium sweet onion, finely diced 1 tablespoon butter, cubed 1 teaspoon fine sea salt 2 tablespoons dark brown sugar 2 tablespoons sherry vinegar 1 teaspoon Worcestershire sauce Instructions To make pumpkin and sweet potatoes: Preheat the oven to 350˚. Separately toss the pumpkin and sweet potatoes with their respective seasonings and spread on two baking trays. Bake in the oven while stirring occasionally until the vegetables are tender, but not overly soft, roughly 20 minutes. To make celery root: Add all of the ingredients in a sauce pot and bring to a simmer. Cook until the celery root is tender and then drain onto a paper towel-lined tray. To make onion jam: Sweat the onions in butter and salt until softened. Add sugar, vinegar and Worcestershire sauce and simmer until the mixture thickens. To serve: Toss the warm vegetables and the warm onion jam in a bowl and adjust the seasoning with more salt if necessary. Garnish with freshly chopped parsley or thinly sliced radishes to add a crisp pepperiness to the dish.

Creative flavors, like matcha, and seasonal changes make doughnuts a sizzling trend. Photo by Amy Robb. Some food trends catch fire and become part of our culture, while other fads fizzle after short-lived notoriety (remember unicorn frappuccinos and charcoal ice cream?). The following are some trends that are hot right now. Sous-Vide A French term meaning “under vacuum,” this is a method of cooking food in a vacuum-sealed bag under a precisely heated water bath. Once limited to restaurants, new manufacturers have developed affordable models for home kitchens. While similar to poaching, cooking sous-vide in a sturdy plastic bag keeps juices in that would otherwise be lost (making for a more flavorful meat). Craft Doughnuts You’ve probably seen artisanal doughnuts dominating your Instagram feed (and perhaps yourdreams), pushing the boundaries of traditional flavors and toppings. Area pop-ups and brick-and-mortar shops are creatively incorporating local ingredients to put a regional spin on this tasty trend. Sorghum While sorghum has been a staple in the South for hundreds of years, it has gained renewed interest recently for its versatility. It can be used as a grain, popped like popcorn or turned into molasses for a sweetener. As a crop, it’s grown locally and is extremely durable, able to handle harsh conditions. Boba Tea The tea with a surprise inside. Boba tea made its debut in Taiwan during the 1980s and has become popular here in the U.S. over the past decade, reaching Northeast Florida with a bang. The combination of milk and flavored tea make this drink a sweet treat, but it’s the tapioca pearls that have made it a sensation. Tapioca pearls are sucked in through a large straw and then chewed, with a texture similar to a gummy candy. Coffee Rubs A fresh cup of Joe in the morning is a popular pick-me-up, but did you know that when used with meat it tenderizes and adds flavor? When the muscle fibers of meat are relaxed for cooking, more flavor gets in. Coffee contains natural acids, which help in the fiber-relaxing process while intensifying the flavor of the meat. Coffee grounds make for a great rub to add earthy flavor. Kombucha Kombucha is a fermented beverage made with brewed black tea and sugar that has been around for many centuries. Flavored varieties have recently become popular, and enthusiasts believe kombucha is loaded with benefits, including energy boosts, detoxification, increased digestive health and a strengthening of the immune system. You can make your own at home or look for local varieties around town on tap.

Browning the scallops after they are cooked enhances the presentation of this elegant dish. Photo by Melissa Marcarelli. Makes 4 appetizers Ingredients For hash 8 Brussels sprouts, shaved ½ small shallot, peeled and minced 2 bacon strips, cooked and chopped For butter sauce ¾ cup white wine 8 whole peppercorns 1 bay leaf ½ small shallot 1 cup heavy cream 4 ounces unsalted butter, cut into cubes Kosher salt and white pepper, to taste For oil garnishes 1 cup olive oil, divided 1 ounce fresh chives ½ small red bell pepper, diced and sautéed Kosher salt, as needed For scallops 2 cups cold water ½ teaspoon kosher salt 4 (2-ounce) diver scallops Canola oil, as needed Instructions To make hash : Sauté Brussels sprouts and shallots over medium heat with canola oil. Add bacon pieces at the end and season with kosher salt and white pepper to taste. To make butter sauce : Place white wine, peppercorns, bay leaf and shallots in sauce pot. Reduce over medium-high heat until almost dry. Add cream and reduce until the liquid coats the back of a spoon. Add butter a couple of cubes at a time while stirring constantly until all butter is incorporated and the ingredients are emulsified. Strain and season with kosher salt and white pepper. To make oils: Purée ½ cup oil and chives for 3 minutes on high speed. Strain through coffee filter and season with kosher salt. Purée ½ cup oil with diced red pepper for 3 minutes on high speed. Strain through coffee filter and season with kosher salt. Set aside until ready to use. To make scallops: Set sous vide water bath to 124°. Dissolve salt into cold water. Place scallops in brine and refrigerate for 30 minutes. Remove scallops and pat dry. Place dry scallops in plastic wrap end-to-end and roll tight. Twist ends, tighten scallops and tie ends. Vacuum seal or place in a resealable bag and squeeze out all air inside bag. Place in sous vide bath for 20 minutes. Remove scallops, pat dry and season with salt. Heat canola oil in hot pan over high heat and sear scallops on one side. Once desired browning is achieved, remove scallops and serve immediately with hash and butter sauce. Garnish with chive and red pepper oils.