"M'Ocean" Parsley Spiced Diver Scallops
18 diver scallops, U-10, extra large, muscle removed
2 Tbsp. chopped parsley
2 Tbsp. "M'Ocean"
2 Tbsp. olive oil
1 Tbsp. butter
to taste sea salt and freshly ground black pepper
Toss scallops with parsley and "M'Ocean". Heat 1 Tbsp. olive oil and 1 Tbsp. butter in large non-stick skillet at high heat. Add 9 scallops. Cook 1 minute. Turn over. Cook additional 1 minute until done. Remove from pan. Set aside. Repeat process with remaining ingredients.
Ecuadorian Tabouleh
2 cups quinoa
4 cups water
1/4 cup chopped red onion
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped parsley
1/3 cup extra virgin olive oil
2 Tbsp. lemon juice
3 Tbsp. lime juice
1 avocado, peeled, pitted, cut into cubes
4 tomatoes, peeled, seeded, diced
2 pepino melons, peeled, seeded, diced
Wash quinoa under running water. Place in medium pan. Add water. Bing to boil. Reduce heat to low. Cover. Simmer until liquid is absorbed, 10 to 15 minutes. Remove from heat. Fluff with fork. Quinoa will be somewhat translucent. Transfer quinoa to large bowl. Cool to room temperature. In mixing bowl combine red onion, cilantro, mint, parsley, olive oil, lemon and lime juice. Add remaining ingredients. Toss gently with quinoa. Season to taste with sea salt and freshly ground black pepper.
Lemon Myrtle Oil
20 leaves basil
1/2 cup olive oil
5 drops lemon myrtle (essential) oil
to taste sea salt & freshly ground black pepper
In heavy skillet heat oil. When oil is hot, fry basil to crisp, keeping bright green color. Do not over fry or it will burn the chlorophyll and lose color. Set aside. Cool oil. Place cooled oil and basil in blender. Season with salt and pepper to taste. Blend well at high speed. Add lemon myrtle oil. Place in squeeze bottle.
Presentation
1/2 cup micro arugula
6 sprigs basil
Pack tabouleh in 2 oz. timbale. Unmold in center of warm serving plate. Place three scallops evenly spaced around tabouleh. Drizzle lemon myrtle oil. Top timbale with small mound of arugula. Garnish with basil.