Valentine’s Day is around the corner, and for those who forgo eating out, there’s nothing better than sharing a meal with loved ones at home.
Celebrity Chef Marcus Samuelsson is here to share some unique and seasonal recipes to elevate your Valentine’s Day, featuring NEW Pure Leaf Herbal Iced Teas brewed with real hibiscus.
Thank you to Chef Samuelsson for stopping by Living the Gourmet today to share his tips and tricks. Below is the recipe for Chef Samuelsson’s Cherry-Hibiscus Seared Scallops!
PrintCherry-Hibiscus Seared Scallops
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
Units
Scale
For the Cherry-Hibiscus Sauce:
- 1 ounce dried hibiscus petals
- 1 quart Pure Leaf Cherry Hibiscus Herbal Tea
For the Tea Infused Cherries:
- 1 cup dried cherries
- 2 cups Pure Leaf Cherry Hibiscus Herbal Tea
For the Roasted Almonds:
- 1 cup whole marcona blanched almonds
- 1 tbsp olive oil
- 1/8 tsp salt
To Assemble:
- 4 diver scallops (U10 size)
- 1 tbsp olive oil
- 1 ounce frilly mustard greens
- 1 ounce frisee
- 1 tbsp infused cherries
- 1 tbsp cherry-hibiscus sauce
- 1 tbsp roasted almonds
- 1 tbsp torn parsley leaves
Instructions
For the Cherry-Hibiscus Sauce:
- In a large pot, heat the tea and hibiscus until it’s just barely simmering. Remove from the heat and let sit for 20 minutes. Strain and chill.
For the Tea Infused Cherries:
- Bring the tea to a boil. Pour over the dried cherries. Let sit at room temperature for two hours to infuse.
For the Roasted Almonds:
- Toss the almonds in oil and salt and place in a single layer on a cookie sheet. Roast at 350 degrees until well browned and fragrant, approximately 5 minutes.
To Assemble:
- Toss the almonds in oil and salt and place in a single layer on a cookie sheet. Roast at 350 degrees until well browned and fragrant, approximately 5 minutes.
Nutrition
- Serving Size: 2-4
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Wishing you all a very beautiful Valentine’s Day!
Enjoy with love!
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