Scallop With Blueberry And Pomegranate Tea
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Anupam Banerjee
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
The Chefs and the Tea Maker - 2014
Teas Used
Ingredients
Pan-fried scallops- 2 scallops
- 1 tbsp butter
- 1 tsp olive oil
- 1 tsp sea salt
- 25g green peas
- 1 sprig thyme
- 10g butter
- 10ml vegetable stock
- 2g mint leaves
- 100ml vinegar
- 100g sugar
- 100ml water
- 100g chopped coriander leaves with stem
- 10g minced garlic
- 10g shallot rings
- 10ml mandarin juice
- 10ml lemon juice
- 10g Thai chilies
- 5g Dilmah t-Series Blueberry and Pomegranate Tea
- 1g cinnamon powder by Ceylon Spice Company
- 500ml aerated water
- 3g basil leaves
- 1g salt
- 5ml lemon juice
- 7 nos. gelatine leaves
- 5g sugar
Methods and Directions
Pan-fried scallops- 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.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/11/2024
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