Salad of Garden Vegetable Variations with Seared Scallops and Orange Chamomile Tea

Ingredients

Yield:

Serves 2

• Salad

  • 2 pieces of black radish
  • 3 pieces of Easter radish
  • 2 cucumber pieces
  • 6 baby heirloom cherry tomatoes
  • 10 mustard leaves
  • 7 red pearl onions
  • 1 tsp chia seeds soaked in vinegar
  • 1 stalk of celery shaved on a mandolin
  • 1/2 cup assorted edible flowers
  • 6 scallops

• Tea

  • 2 tbs chamomile
  • 1 tbsp orange zest

Preparation

Difficulty:

Easy

Time:

15 Minutesprep time

Total Time:

15 Minutes

1. Salad

   1. Cut and shave the radishes and cucumber into random shapes and strips as you desire
   2. On a burning charcoal or grill, roast the baby cherry tomatoes
   3. Sear the scallops in a cast iron pan to get a dark colour
   4. Assemble all items on the plate randomly and drizzle with olive oil

2. Tea

   1. Steep the fresh chamomile flowers with the boiling water and some rasped orange zest
   2. Serve the chamomile tea in a wine glass with the salad