Scallop With Blueberry And Pomegranate Tea

Methods and Directions

• Pat dry the scallops on a paper towel.
• Heat a non stick pan and add the olive oil and butter.
• Allow it to heat up then place the scallops.
• Turn them once golden on the sides, allowing 1.5 minutes of cooking time per side.
• Season with sea salt, lemon and serve.

• Sauté the peas in butter along with thyme and mint.
• Add vegetable stock. Simmer till the peas are cooked.
• Strain, season and blend to a smooth purée.

• In a heavy stock pan, add all the ingredients other than the scallops and bring to a rolling boil.
• Simmer for 5 minutes, cool and transfer to a bowl.
• Add the two scallop to the marinade bowl and marinate overnight.
• Slice the scallops into two and assemble on the Blueberry & Pomegranate tea jelly, with baby basil leaves and pomegranate seeds.

• Bring the water to a boil in a pan and add the tea leaves, cinnamon, basil, sugar, salt and lemon juice. Cover and steep for 10 minutes.
• Bloom gelatin leaves in iced water.
• Strain the tea decoction and add the gelatin leaves draining any water.
• Pour this mix over a cellophane-lined steel tray at 1 cm height and allow to set.
• Cut into rectangular strips.
• Arrange the sliced scallop escabeche on top.