Petitchef
Not yet a member
Forgotten password ?  
PETITCHEF
Advanced search

RECIPES





RECIPES

Grilled Scallops with Flower Foam, Watercress Salad and Orange-Shallot Vinaigrette

By (Visit website)



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.

Imprimer cette page
By 5 Star Foodie Culinary Adventures (Visit website)






Rate this recipe:


Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish...


Cooking Units Converter



Yummy or Yucky