Naturally Antioxidant

  • 12 scallops nuts
  • 10 leafs of Labrador smoked tea
  • 2 fennel bulbs
  • 3 tbsp. of vinegar with aronia berries (chokeberry)
  • 3 tbsp. of olive oil
  • coarse salt aronia and fresh ground pepper
Prepare the dressing: brew tea in 2 tbsp. of simmering water, reduce by half and add the vinegar chokeberry. Steep for 10 minutes.

Prepare the fennel: Grate bulbs and enter them in 1 c. of oil. Add salt and pepper and set aside. Bring to a boil infusion for 1 minute. Strain and set aside.

Skip scallops about 2 minutes in a little olive oil.

Prepare the dish: Place the fennel in the center of the plate, arrange the scallops on fennel, whisk vinegar infused tea with 2 tbsp. oil, emulsify and pepper and pour over the dressing scallops.

Before serving, sprinkle with coarse salt chokeberry. Bon Appetite!

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