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Scallops with Kohlrabi and Blood Oranges

Elegantly served in pristine scallop shells, these light appetizers get umami from sesame oil, earthiness from kohlrabi, and bright citrus notes from blood orange slices.


2 small kohlrabi (including greens)
4 tsp. sesame oil
8 medium sea scallops
2 blood oranges, peeled and sliced
2 Tbsp. whole-wheat panko breadcrumbs
Salt and pepper, to taste
4 scallop shells or small saucers


Peel and dice kohlrabi bulb; coarsely chop greens. Heat 2 teaspoons sesame oil in a skillet; cook kohlrabi until bulb is browned and leaves are wilted, seasoning with salt and pepper. Add remaining oil to hot skillet. Season scallops with salt and pepper; sear until browned on both sides (approximately 2-3 minutes per side). Remove scallops and brown bread crumbs for 1-2 minutes.
Fill each scallop shell with equal portion of kohlrabi. Top with two scallops per shell. Place slices of blood orange alongside scallops and top with breadcrumbs.


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.