Grilled scallops with flower foam, watercress salad and orange-shallot vinaigrette

This dish would make a fabulous appetizer for eight or a very light main course for two.


- 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


Step 1: Melt butter in a small skillet over medium heat. Add shallots and saute for a few minutes until shallots start to caramelize.

Step 2: 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.

Step 3: 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.

Step 4: Pat the scallops dry with a paper towel. Sprinkle with sea salt. Grill for about 2 minutes per side.

Step 5: 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.

Print this pageAdd to favorite

Rate this recipe:


Related video

Salmon and basil appetizers - Video recipe !

Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Miligrame (mg)
Pound (lb)
Millilitre (ml)
Centilitres (cl)
Decilitry (dl)
Litres (l)
Degrees Fahrenheit (°F)
Degrees Celsius (°C)
(c) Madeinwork | Privacy Policy