Too happy with how this turned out. The flavors were phenomenal and just perfect. So, sauteed julienned carrots, red bell peppers, shallots, and maitakes underneath the marinated scallop slices. The scallops were marinated ahead of time in orange, lime, and lemon juice sweetened with agave nectar which helped to lightly "cook" them seviche. The fun part of this dish is that the hot oil is poured over the dish in front of the guest, releasing the beautiful aromas and mixing with the citrus juices creating a broken vinaigrette sauce. The oil was a blend of grapeseed, extra virgin olive oil, and sesame oil. It was infused with Szechuan peppercorns, clove, and star anise. The seasoning on the scallops were Szechuan peppercorns, sea salt, citrus zest, and fresh ground ginger dust. Once again, I was very happy with this dish.
No comments:
Post a Comment