Pan sear 6 sea scallops (dry-pack
preferred) until they are golden brown on each side.
(Serves 4) For the pear chip: 2 cups simple syrup Juice of 1 lemon 1 Forelle pear thinly sliced lengthwise For the caramelized pears: 3/4 ounce butter 2 Bosc pears, peeled and finely chopped 2 tablespoons granulated sugar For the blood orange reduction: 2 cups blood orange juice For the salsify: 2 Yukon Gold potatoes, peeled and coarsely chopped 2 ounces butter 3 salsify roofs, peeled and coarsely chopped 3/4 cup heavy cream 1 sprig thyme 4 white peppercorns Salt and freshly ground while pepper to taste To serve: 3 tablespoons grapeseed oil 8 U-10 dry-pack
scallops Salt and freshly ground white pepper to taste For the garnish: Micro peppercress
Green Dixie Blackeye was released for use by both home gardeners and the dry-pack
Storage coolers are used for dry-pack
storage of flowers and foliage.
What you need: 5oz (150g) salmon fillet, skinned; olive oil-water spray; 1/2 red onion, chopped; 3 dry-pack
sun-dried tomatoes, chopped; 3 black olives, sliced; 2 garlic cloves, crushed; 6 fl oz (175ml) stock; 8oz spinach; 1 tbspn tomato puree; chopped fresh mint; salt and pepper.
2 LI-10 dry-pack
sea scallops, cach out into three slices
Marilou Robinson of Portland whirls dry-pack
dried tomatoes to a coarse powder in a blender (2 to 3 minutes).
10 no-salt-added sun-dried tomatoes (oil- or dry-packed
INGREDIENTS 4 dry-packed
sundried tomatoes, 1 small red onion, finely sliced, 2tsp red wine vinegar, 2 1/2 tbsp olive oil, 4x180g halibut steaks, 200g cherry tomatoes, quartered, 25g flat-leaf parsley, chopped, 25g basil, chopped.