The three required ingredients for this month's Royal Foodie Joust were Satsuma (or any orange citrus), shallots, and most surprisingly, edible flowers. It was not easy to come up with a dish that could successfully utilize this unusual combination. I was especially skeptical about edible flowers, as I have never used those before in my cooking. However, when I saw the fresh edible flower mix available in my store, I knew what I wanted to make.
I used these flowers (a mix of pansies, marigolds, snapdragons, chive flowers, and sage flowers) in two ways - in a foam to top these gorgeous grilled scallops and in a salad mixed with watercress and drizzled with orange and caramelized shallot vinaigrette.
Two essential items that are necessary to make this dish are: Lecithin, a dietary supplement that is used to make foams; and an immersion blender. Ingredients:
1/4 cup shallots, chopped
1 tablespoon butter
1/4 cup orange juice
2 tablespoons Sherry vinegar
1 tablespoon extra virgin olive oil
Salt, pepper to taste
1/2 cup water
2 tablespoons edible flowers, chopped
2 tablespoons Lecithin
4 large scallops
Coarse sea salt
Approx. 1 cup watercress
1/4 cup edible flowers Directions:
Melt butter in a small skillet over medium heat. Add shallots and saute for a few minutes until shallots start to caramelize.
Place shallots, orange juice, sherry vinegar, and oil in a bowl or a large mixing cup and mix well with the immersion blender. Cover and refrigerate until ready to use.
In another bowl or a mixing cup, add water, chopped edible flowers, and Lecithin. Mix with the immersion blender until the foam appears on the surface. Let the foam set for a few minutes.
Pat the scallops dry with a paper towel. Sprinkle with sea salt. Grill for about 2 minutes per side.
Arrange watercress on plates, and scatter the petals of flowers on top of the watercress. Add the scallops. Drizzle the orange-shallot vinaigrette over the salad. Top the scallops with the flower foam.
This dish would make a fabulous appetizer for eight or a very light main course for two. The vote polls for the Royal Foodie Joust start on March 1 and you can see the other entries and vote here.
I would like to thank Gloria Chadwick at Cookbook Cuisine and Foods and Flavors of San Antonio for giving me this wonderful Blogging With a Purpose award.