Carpaccio of Scallops in Anastasia Tea Oil

Ingredients (for 4 servings)

100

ml

vegetable oil

3 ½

oz

7

g

Anastasia tea

1 ½

Tbsp.

1

pink grapefruit

1

1

fennel bulb

1

500

g

scallops

1

lb

10

g

sliced almonds

2

Tbsp.

salt and pepper to taste

Preparation

Beforehand

1.

Moisten the tea with some cold water. Remove the water. Heat the oil in a pan to 90°C (195°F) and add the tea. Simmer over low heat for 5 minutes. Then let it soak for 24 hours at room temperature. Filter the oil and set it aside.

2.

Roast the sliced almonds.

At prep time

3.

Peel the grapefruit, remove the segments and press the fruit for its juice.

4

Cut the fennel into thin slivers.

5.

Add the grapefruit juice to 30 ml of tea oil, and add salt and pepper. Mix this with the fennel. Let it marinate in the fridge for 30 minutes.

6.

Heat 30 ml of tea oil in a frying pan, and sear the scallops for 30 seconds on each side. Remove them immediately from the frying pan.

7.

Cut the scallops into thin slices and place them on serving dishes. Place a slice of grapefruit on the scallops, and sprinkle them with tea oil. Serve with fennel salad and roasted almonds.