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Summer scallops from The Pressed Penny Tavern

Posted at 1:43 PM, Jul 17, 2019
and last updated 2019-07-17 14:43:02-04

KANSAS CITY, MO — If you are looking for a new patio to check out, look no further. The Pressed Penny Tavern has you covered – with specialty drinks, tasty bites and an Ernest- Hemingway-inspired restaurant.

SUMMER SCALLOPS
Using a paper towel dry 7 driver scallops. Season liberally with salt. Saute with oil and butter in a moderately hot pan. Remove the pan from the heat and stir to add color to all sides. Peel the cucumber with a sharp knife. Attempt to get the skin off all in one piece. Trim the skin into a rectangle and slice it very thin. Take the peeled cucumber and slice it down the middle. Cut the two halves into 1/4 inch slices. Remove the skin and the pith from the grapefruit. Cut the segments out with a pairing knife. Avoid the white. Cut the grapefruit segments in half.

CILANTRO GELÉE
1 tsp agar agar
3 cup cilantro
1/3 cup sugar
2 cups of water

Over medium heat dissolve the sugar and the agar agar in the water. once dissolved add all ingredients to the blender and blend until it is smooth. Strain the solids out of the liquid and refrigerate the liquid until it sets. Once set, place the set cilantro gelee in the food processor and pulse until smooth. Funnel into a squeeze bottle.

CRISPY HIBISCUS
Rehydrate the dried hibiscus flower in warm water. Allow it to come to room temp. Drain the liquid. Fry the pieces in vegetable oil until crispy. Remove the petals from the corolla. Discard the corolla as it will be sharp and can potentially cut your mouth.

To plate: Start by placing 4 drops of the cilantro gelee in the bottom of a shallow plate. Alternate placing cucumber and grapefruit on top of the cilantro gelee.
Arrange the seared scallops on top of the cucumber and grapefruit. Garnish the plate with cucumber skin and and crispy hibiscus.