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Heat the oil in a medium sauté pan. Slice each scallop into 3 pieces, and season with salt and pepper on both sides. Quickly sear the scallops on both sides. Be
careful not to overcook. Remove and place on a plate to cool. In a small bowl, combine the sour cream, chives, and chervil, and season with salt and pepper. Set aside. Build your funky
scallops in two parfait glasses. Spoon 2 tablespoons yellow puree into each glass, followed by three slices of scallop, 2 tablespoons red puree, three slices scallops, 2 tablespoons yellow
puree, three scallops, 2 tablespoons red puree. Top each with 1 tablespoon herb cream and garnish with the chervil sprig. Refrigerate for 1 hour before serving.
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