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Seared Scallop with Kaluga Caviar over Micro Greens with a Beurre Blanc Sauce, Chive Oil, and Roasted Potatoes.

Seared Scallop with Kaluga Caviar over Micro Greens with a Beurre Blanc Sauce, Chive Oil, and Roasted Potatoes. -By Araceli Barrera Chive Oil: -1 Bunch of Chives -1 C Micro Greens -1 C Grape Seed Oil Beurre Blanc: 1 C White Wine 1/4 C Lemon Juice 1 Shallot, Minced 1 tsp Tarragon Salt and Pepper 3 Tbs Unsalted Butter kept cold Other Ingredients: -Scallop (patted dry) -Olive Oil -Fingerling Potatoes (Roasted at 450 for 25min with salt and pepper) -Micro Greens -Kaluga Caviar Instructions: Chive Oil: Use blender or hand blender in sauce pan, blend ingredients. Put in sauce pan...

Seared Sea Scallops on crispy potato stack with microgreen salad and shaved Black Truffle. Served with Leek Bisque and Black Truffle Dust.

Recipe By: Morgan Brody This recipe was created simply because it was winter truffle season, and there was a delicious truffle that needed to be used up. And whats better for a first course then Sea Scallops, that go perfect with truffles?? Potatoes were used because you always need a starch and the micro-green salad was added for color. The leek bisque was actually made a day in-advance for another party but went meticulously well with this course as a whole.  Ingredients: 4 Large Sea Scallops 3-4 Yukon Potatoes 1 package Pancetta 1 container Microgreens Black Winter Truffle 1 tbsp. butter...

Chilean Seabass with Leeks, Potato, Asparagus, and Citrus

What makes some dishes so incredibly delicious, while others fall a little flat? As we all know, the combination of ingredients, flavors, and textures play a big role in creating a meal that tastes wonderful. Assuming the flavors and ingredients go well together, two of the most important factors are cooking technique and the specific ingredients used in the recipe.  For example, steamed asparagus is good but not great. Asparagus cooked in olive oil and seasoning, with virtually no liquid is delicious! Regular olive oil will work, but lemon infused olive oil makes it even better. Technique and ingredients are...