Mystery Box #2
Alright so round one was definitely a success and we could not wait to do it all over again! With some aesthetic tweaks to Jesse’s awesome program and an updated, much larger ingredient list. One week later we were so eager to give it another shot!
A few things that worked really well with week one was getting all our adult must do’s out of the way in the morning/early afternoon so that 3pm rolls around and it’s GO TIME!
Huddled around the computer in the office again, Jesse sits in his chair. Finger on the trigger anxiously waiting to see “you ready?”
Seconds later our fate is before us.
Scallops, freeze dried raspberries and peanuts…
And off to the store we go!
Unlike the first go-round, I had a clear vision for this one. Not only did I imagine the flavors tangoing on my taste buds, I started to see the colors marry on the plate in my mind.
Walking into my adult Disneyland, of course we had to start at the produce section and boy, did I have a lot! Cilantro and basil and mint, OH MY! Lions and tigers and b….oops sorry I got side tracked. Some cucumbers, cabbage and carrots. I think that’ll do it for this part of the park! We grabbed the mystery ingredients and all that I needed was one more component to pull my dish together…but we’ll get to that at the end.
Back in the kitchen, both setting up our stations and getting straight to work.
I cut and diced my produce and set aside.
Crushed the peanuts and tossed them into a pan on the stove just for a quick toast. Once lightly roasted, I added the peanuts, freeze dried raspberries some soy sauce and brown sugar into a blender to form a sauce. I threw the scallops into a pan and butter basted till golden brown and crisp on the outside.
All that was left was to assemble…
PLATING TIME and describing the dish!
Today I’ve prepared a scallop spring roll with a raspberry peanut sauce!
Jesse created another stunning dish as well. He opted to go for more of a PB&J feel. He made a ginger peanut sauce and a raspberry wine jam plated with pan seared scallops. The whole dish sang with flavors, the balance between the salty ginger peanut sauce with the sugary jam was heavenly.
Week two in the books! What are your thoughts? Who won this round?
