PAN SEARED SCALLOPS WITH BUTTER TOSSED ASPARAGUS BROCCOLI TARTARE AND CANDIED ORANGE
INGREDIENTS:
1. Asparagus Tips
2. Scallops
3. Broccoli
4. Mayonnaise
5. Gherkins
6. Shallots
7. Olives
8. Orange
9. Cherry Tomato
10. Sugar.
11. White Wine Vinegar
12. Cinnamon stick
13. Star anise
14. Olive oil
15. Mustard Cress.
16. Fennel Leaves
17. Balsamic Vinegar
18. Jaggery
METHOD:-
1. CANDIED ORANGE
Take [Orange segments + sugar + orange juice + star anise + cinnamon stick + White wine Vinegar] in a sauce pan
(Leave this on Slow Flame, reduce to half)
2. BROCCOLI TARTARE
Broccoli(chopped) + Mayonnaise + Gherkins(chopped) + Olives(chopped) + Shallots( chopped) + Seasoning
(Mix All The Above Ingredients in a bowl)
3. Blanch The Asparagus Tips.
4. BALSAMIC REDUCTION
Take [Balsamic Vinegar + Sugar + Tamarind + Jaggery + Cinnamon stick] in a sauce pan.
(Reduce this to Half .It should coat back of a spoon )
5.SCALLOPS
Marinate scallops with salt and freshly crushed pepper. Sear Them on Smoky Non Stick Pan. Brown on both the sides.Cook Till its well done.)
6. Take plate in which the dish is to be served, Glaze with Balsamic Reduction and Orange Reduction As shown in the picture.
7. Toss the Blanched Asparagus In Olive Oil. Arrange them on the plate.
8. Place the Scallops on the Asparagus.
9. Make a Tim bale of Broccoli Tartare on Side And top it with Candied Orange and Cherry Tomato.
10. Garnish Plate with Mustard Cress and Fennel Leaves