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Ingredients

• 12 x very large scallops or possibly 18 regular sized scallops
• 2 Tbsp. butter
•     Pea Pancake With Fennel Emulsion
• 2 c. fresh green peas
• 1/4 c. extra virgin extra virgin olive oil
• 1/4 c. water
• 3 x egg
• 1 c. dry peas
• 1 tsp baking pwdr
• 1 x salt and pepper, to taste
•     The Fennel Emulsion
• 1 x bulb fennel, finely, sliced, (reserve green fronds for garnish)
• 1 x shallot, finely, sliced
• 4 Tbsp. extra virgin olive oil
• 2 c. white wine
• 1 Tbsp. grnd fennel, seed
•     salt, to taste
•     The Citrus Vinaigrette
•     juice and zest of one lime
•     juice and zest of one lemon
•     juice and zest of one blood orange
• 1 Tbsp. Dijon mustard
• 2 Tbsp. extra virgin olive oil
• 2 x shakes tabasco sauce
•     salt, to taste
•     The Pink Grapefruit Salad
• 2 c. peas, shoots
• 1 lrg grapefruit, peeled, and, sectioned
•     The Plate!
•     fresh chives

Description

Using A Sharp Knife, Carefully Cut Scallops Horizontally Into Several Slices Each. On A Small Piece Of Wax Paper Arrange Scallop Slices In A Circle, Overlapping Slices All The Way…

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