Ingredients
- 8 Scallops
- 1 Shiso
- 1 ounce Red onion
- 2 ounce Lemons
- 2 ounce Limes
- 2 ounce Sour Oranges
- 2 ounce Sea Salt
- 4 ounce Popcorn
- 1 tablespoon Olive Oil
- 2 pinch Esplette Flakes
- 10 ounce Tomatillos
- 1 ounce Green Jalapeno
- 1 ounce Red Jalapeno
- 1 ounce Red Onion
- 2 ounce Turbinado Sugar
- 5 ounce White Wine Vinegar
- 1 ounce Orange
Preparation
Baking Directions:
For the Tomatillo Marmalade1. Julienne tomatillo, discarding pulp.
2. Julienne both red and green jalapenos.
3.Cut the red onion in fine dice.
4. Put sugar in heavy-bottomed, non-reactive pan and turn on medium high heat.
When sugar dissolves carefully, add the white wine vinegar.
5.Add the chilies and onion to mixture.
Let come to simmer and add the tomatillos.
6. Season with salt and pepper and grate the zest of orange.
7.Allow mixture to thoroughly cool to serve.
For the Popcorn1. Put popcorn kernels and oil in heavy-bottomed pot.
2.Turn heat to medium high.
3.Shake pan to let oil coat kernels.
4.When popping stops quickly, remove from heat and transfer to cool container.
5.Shake pan to let oil coat kernels.
6.Season with salt and esplette.
Serving Directions:
To serve1. Juice the lemons, limes and sour oranges.
2.Slice the scallop on its side, while turning the fish.
This will allow one continuous slice of fish.
3.In a non-reactive container, lightly season fish with sea salt, let sit for a minute, then add the citrus and onion.
4.While the fish is in juice, arrange tomatillo marmalade on plate.
5.Carefully remove fish from juice, arrange the scallop with the shiso leaves on the plate.
6.Serve with paper cup of esplette popcorn.
