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| JUMBO DIVER SCALLOPS |
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| Lemon Marmalade |
1 c Lemon Zest
2 c Lemon Segments
1/2 c Sugar
1/2 c Water
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| Ingredients for Fava Puree |
1 c Blanched Peeled Fava Beans
1/2 c Chicken Stock
1/2 c Butter
To taste Salt & Pepper
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| Method |
| Combine all simmer 20 minutes or until thick |
| Method |
| Puree fava and chicken stock.
Add butter slowly.
Season.
Wrap 2 scallops in thin sliced proscuitto |
| To Plate |
| Season scallops and brown in pan until proscuitto is
crispy.
Put 1 ounce fava puree in center of plate.
Place scallops on top.
Drizzle with marmalade.
Garnish with micro radish. |
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