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Cherry-Hibiscus Seared Scallops


  • Author: Marcus Samuelsson
  • Total Time: 30 minutes

Ingredients

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:

  1. 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:

  1. 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:

  1. 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:

  1. 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.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 2-4
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