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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2-4
