Appetizers
Spring
Summer
Winter| Number of Servings: 2 | |||||||||
| Serving Size 326 grams | |||||||||
| Calories | 270 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 19g | 24% | ||||||||
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| Cholesterol 0g | 20% | ||||||||
| Sodium 770g | 33% | ||||||||
| Total Carbohydrate 22g | 8% | ||||||||
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| Protein 6g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For Ribbons
1 plantain, peeled and shaved into thin strips
1/4 C coconut oil
1/8 tsp. salt
For Tomatoes
4 tomatoes, different colors, scooped with melon baller
1 egg, beaten
1/4 C bread crumbs
For Scallops
8 bay scallops
1 tsp. salt
Also
1/2 C Ready-Set-Serve Pico de Gallo Guacamole
Edible petals and micro greens, to garnish
Preheat oven to 400 degrees F.
Brush plantain strips with one tablespoon of coconut oil and bake for 15 minutes or until crisp. Remove and cool.
Dip purple tomatoes into egg wash, then bread crumbs. Fry in skillet with two tablespoons of oil; drain. Heat remaining oil in a saucepan. When simmering, cook red tomatoes in oil confit-style, on low heat for ten minutes. Use orange tomatoes raw.
Pat scallops dry and season with salt. Drain pan so that only one tablespoon of oil remains; heat until pan is hot. Place scallops in hot pain and sear until one side is brown and crisp. Flip and cook for one more minute.
To arrange, secure one plantain ribbon onto a serving platter with dollops of guacamole. Artfully arrange scallops and tomatoes in the curves of the ribbon. Using more guacamole, secure a second ribbon on top and repeat process. Garnish with edible petals and micro greens.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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