Cherry-Hibiscus Seared Scallops
- 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
- ⅛ tsp salt
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.
Heat a sauté pan over medium high heat with half of the olive oil. Season scallops liberally with salt. When the oil is beginning to smoke, sear the scallops for two minutes on each side. Remove from pan.
In a shallow bowl, place the cherry-hibiscus sauce. Dress the mustard greens, frisee, and parsley with the cherries, rest of the olive oil, and a touch of salt. Place on top of the sauce. Arrange the scallops on top and garnish with the roasted almonds.
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