1 cup Markon First Crop Tomatoes, finely chopped
1/4 cup Markon First Crop Basil, chopped
3 cloves Ready-Set-Serve Peeled Garlic, roasted and minced
Salt and freshly cracked black pepper, to taste
8 large dry sea scallops
2 Tbsp. garlic oil
Microgreens to garnish
Mix together chopped tomatoes and garlic; season with salt and pepper; set aside.
Heat one tablespoon oil in a saute pan or large skillet. Season scallops with salt and pepper. Sear all scallops until a golden crust forms on one side (approximately one and a half minutes). Flip; continue cooking for another minute; remove and let rest.
Arrange two scallops per plate. Top each with dollop of tomato-garlic mixture, then chopped basil. Drizzle with drops of remaining garlic oil and microgreens.
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.