2 Tbsp. grape seed oil
2 lbs. large sea scallops
Coarse salt and ground pepper (to taste)
2 1/2 lbs. Ready-Set-Serve Bite-Size Broccoli Florets
1 Tbsp. lemongrass
1 Tbsp. ginger
1 tsp. chili paste
1/4 cup Ready-Set-Serve Lemon Juice
1/4 cup low-sodium soy sauce
2 Tbsp. rice vinegar
2 Tbsp. Sambal sauce (optional)
In a large skillet, heat 1 Tbsp. grape seed oil over medium-high heat. Season scallops with salt and pepper; sear in a very hot pan for approximately two minutes on each side. Remove from pan and allow to rest in a warm place.
Pour remaining oil into pan and immediately add broccoli; sear for one minute then incorporate lemongrass, ginger, chili paste, and lemon juice. To deglaze pan, add soy sauce, vinegar, and Sambal sauce; toss to combine.
Serve immediately with two or three seared scallops on each plate.
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.