Naturally Antioxidant

  • 12 scallops nuts
  • 3 c. Coffee smoked Labrador tea
  • 2 handfuls of mixed salad
  • 2 c. coffee red wine vinegar
  • 3 c. Isio tablespoons oil
  • 1 pinch of salt and pepper

Wash salads. Prepare the vinaigrette: to brew tea in a mixture of water and half wine vinegar, simmer over low heat, gradually adding the remaining vinegar. Let stand about 10 minutes infusion, filter.

Pour oil into a bowl, whisk the vinegar infused tea, emulsifying, salt and pepper. Pour a little olive oil in a skillet, cook nuts about Saint-Jacques 2 minutes on each side.

When cooked, sprinkle with salt and ground black pepper. Divide salad among four plates, place 3 on each nut scallops and drizzle vinaigrette smoked tea.

* Recipe Oliver Polge, perfumer at If
This entry was posted in recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *