- 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
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.