Seared Scallops – Stinging Nettles, Fiddlehead Ferns, Yellowfoot Chanterelles, Shaved Artichokes, Almonds, Coriander Blossoms

There really isn’t much more to this dish than meets the eye. Conceptually, it is a presentation that speaks of  ingredients that are making it into the market as spring (slowly in this neck of the woods) thaws the Earth. It went onto the menu last week and was only tweaked by the addition of the almond foam on it. I twitted last week that it was probably the 1st time since what seems like the mid-80′s that there wasn’t a single foam on the menu, but that turned out to be too idealistic for it to last. In the end, I believe it serves the esoteric and textural value well enough to keep one around.

Preparations:

Scallops - Sushi grade; flash seared.

Stininging Nettles – Blanched, shocked, squeezed and frozen with cream. Reconstituted in Paco-Jet and warmed slightly to reconsitute the cream and blended in Vita-Prep until smooth, seasoned and brushed on bottom of the plate.

Artichokes – Shaved with Japanese mandoline to order and tossed with salt and lemon vinaigrette.

Fiddlehead Ferns – Blanched and tossed in melted butter.

Yellowfoot Chanterelles – Sautéed with shallots and garlic.

Almonds – Pureed with water in Vita-Prep and seasoned with honey and salt.

Almond Foam – Almonds blended in Vita-Prep with water, lecithin and salt.

Coriander Blossoms – To garnish.