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Chef Hannah Flora Logo

Pearl & Nectar

Seafood

Pearl & Nectar

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Cook Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

For sea scallop:
  • 2 ea U8 sea scallops sliced thin
  • 2 T yellow curry
For raspberry agave:
  • ¼ cup raspberries
  • 3 Tablespoons agave nectar
  • 1 ea lemon juiced
For pine nut Praline brittle:
  • ½ cup toasted pine nuts
  • 1 cup water
  • ½ cup sugar
  • 3 Tablespoons corn syrup
  • 1 tablespoon baking soda
  • 1 tablespoon butter
Garnishes:
  • Mango pearls
  • Seasoned beet root rock salt with clove
  • Micro greens

Method
 

For sea scallop:
  1. Roll raw sea scallop in yellow curry powder and sear all sides in a hot cast iron pan. Remove from heat and cool. Slice scallop into 3-4 pieces and reserve for plate up
For raspberry agave:
  1. Blend raspberries, and lemon juice until combined. Strain through a fine China cap and whisk in agave nectar. Transfer to squeeze bottle for plate up.
For pine nut brittle:
  1. in a large bottom pan over low heat, combine sugar and water with corn syrup. Let cook undisturbed until a light golden brown color. Mix in baking soda and continuously whisk until foamy. Fold in pine nuts and butter. Cool on a silicone mat. Once cool, crack off pieces of brittle and chop into desired size.
For rock salt base:
  1. 1 cup rock salt
  2. 1 tablespoon beet puree ( or food coloring)
  3. Pinch of clove, anise and pickling spice for aromatics.
For Plate up:
  1. For presentation, I used a scallop shell as the vessel.
  2. Place rock salt in the bottom of a medium bowl and press scallop shell into the salt until sturdy. Layer sliced scallop in the bottom and dress with raspberry agave. Garnish with mango pearls (my favorite brand to buy is Tea Zone popping pearls). Sprinkle pine nut and garnish with micro flowers.