Palate Jolt

“The taste of mint, bergamot and grape in the Energy blend is concentrated as the light foam atop pan-roasted scallops. Then the earthy flavors of beautiful carrots and vanilla butternut squash purée grounds the dish.”

• 1 Tbsp. Unsalted Butter
• 1 Tbsp. Key Lime Clouds (see recipe below)
• 1 tsp. Crispy Pancetta, Finely Chopped
• 1 tsp. Vincotto or Balsamic Glaze
• 2 Thumbelina Carrots
• 3 Large Dry U8 Scallops - U8 Scallop Size: 8 Scallops/Pound
• 6 Fresh Garbanzo Beans, Peeled
• Vanilla Butternut Squash Purée (see recipe below)
• Garnish Edible Flower Petals
• Garnish Popcorn Shoots
• Garnish
  Micro Cilantro

1. In a high heated pan, add oil and sear scallops until golden brown.

2. In separate pan, add butter and sauté carrots and fresh garbanzo beans.

3. Place a spoonful of Vanilla Butternut Squash Purée in the center of plate and delicately arrange key lime cloud.

4. Alternate the scallops, carrots and garbanzo beans.

5. Decorate with edible flower petals, popcorn shoots, micro cilantro and crispy pancetta.

6. Drizzle small dots of Vincotto or Balsamic Glaze around plate and serve immediately.

7. Enjoy!

• 9 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags (Master Blend No. 2233)
• 550 Grams Water
• 550 Grams Sugar
• 50 Grams Corn Syrup

1. In a medium saucepan, bring water, sugar and corn syrup to a boil.
2. Remove from stove.
3. Add 12 bags of TEALEAVES Organic Long Life Tea to the hot liquid and let cool.
4. Pour liquid in a container and place in a refrigerator until needed.

• 1 Tbsp. Unsalted Butter
• ¹/₂ Medium White Onion | Diced
• ¹/₂ Vanilla Bean Pod
• 2 cups Fresh Orange Juice
• 1 Medium Butternut Squash | Peeled & Finely Cubed

1. Add 1 Tbsp. butter to sauce pan.

2. Add onions and vanilla pod and butternut squash to pan and cover with fresh orange juice.

3. Season with salt and let simmer until squash is soft.

4. Purée butternut squash in food processor and set aside.

• 3 cups Water
• 2 TEALEAVES Energy Whole Leaf Pyramid Teabags
• ¹/₂ cup Egg White
• 4 Tbsp. Yuzu Juice
• 1 Lime Zest 
• ¹/₄ cup Heavy Cream

1. In a deep pan, add water and 2 TEALEAVES Energy Whole Leaf Pyramid Teabags and simmer on low for 5 minutes to infuse.

2. Remove teabags.

3. In separate bowl, whip the egg white until solid firm.

4. Incorporate the yuzu juice, lime zest and cream.

5. Place mixture in disposable piping bag, slowly pipe mixture in a tubular shape into the infused water.

6. Let the clouds cook in simmering liquid until firm and set aside.