scallop crudo with Florida citrus tea and pomegranate espuma
Recipe courtesy of Alexander Isidron CEC, Executive Sous Chef, Quail West Country Club
Ingredients
- Hokkaido scallops - 3 ea.
- Ingredients for Citrus Tea:
- chamomile - 5 packs of
- citrus - 3 oz., dried
- orange juice - 1 cup, fresh
- lime juice - 1/2 cup
- yuzu juice - 1/2 cup
- Ingredients for Pomegranate Foam:
- Xanthan gum - 1 Tbsp.
- VersaWhip - 2 Tbsp.
