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Jumbo Diver Scallops
*2004 Taste of the Nation Award Winning Appetizer |
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| Lemon Marmalade: |
1 cup lemon zest
2 cup lemon segments
_ cup sugar
_ cup water
Combine all simmer 20 minutes or until thick
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| Wrap 2 scallops in thin sliced proscuitto
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| Fava Puree: |
1 cup blanched peeled fava beans
_ cup chicken stock
_ cup butter
Salt & pepper to taste
Puree fava and chicken stock
Add butter slowly
Season
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| To plate: |
Season scallops and brown in pan until proscuitto is crispy
Put 1 oz. fava puree in center of plate
Place scallops on top
Drizzle with marmalade
Garnish with micro radish
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