12 fresh sea scallops, U-10 size if possible
1 Markon First Crop Fennel bulb, sliced into 1/8-inch rings
1 lb. Markon First Crop Asparagus
Leaves from 1 sprig Markon First Crop Thyme
4 Tbsp. extra virgin olive oil
Salt and pepper, to taste
Sprigs of Markon First Crop Baby Dill, for garnish
Boil asparagus in salted water 3-4 minutes (or until al dente). In small bowl, toss fennel, 3 Tbsp. olive oil, thyme, salt, and pepper to coat; grill over high heat until softened. Remove small muscle attached to the scallops. Season scallops with salt and pepper. Heat 1 Tbsp. olive oil in small pan. Sear both sides of the scallops until caramelized. Plate asparagus; top with grilled fennel. Place three scallops on top of fennel; garnish with fresh dill.
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.