Once you take the veal striploin out of the package, they already cut through the bone for you, take your knife and finish the cut. You should get 5 portions out of one whole strip. Take one portion and salt and pepper each side.
In a hot pan, sauté your striploin till it is golden brown.
Place in a 350 degree oven for 14 minutes.
Toss the Carrots with olive oil, salt and pepper. Roast for 14 minutes in a 350 degree oven.
As the veal striploin and carrots are cooking, add the shallots to the pan and sauté until they are translucent. Then add the garlic and mushrooms.
Next add about 3 ounces of chicken stock, made by adding chicken base and water, to the pan.
Once the chicken stock has reduced by half add the butter and the parmesan cheese.
In a medium/high heat sauté pan drizzle a tablespoon of Olive Oil Blend and sear the scallops for about 2 minutes. Flip the scallops over and continue to sear, add a tablespoon of the bourbon maple syrup and 1 oz of butter.
Mix 4 ounces of Ricotta Cheese and 4 ounces of Mascarpone Cheese (this is enough for approximately 7 beets), season with salt and pepper.
Slice the beet and add ½ teaspoon of the cheese mixture on each slice. Stack the beet and slice into quarters.
Dice an apple, halve the tomatoes and add them to the kale veg blend. Toss with 1 ounce of Cranberry Vinaigrette.
Plating: Place the chopped salad in the middle of the plate, place half of the bet stack next to the salad, sprinkle the plate with chopped hazelnuts, place the 3 scallops in front of the beets and drizzle the bourbon maple butter around the plate.