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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.

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