Coastal Patagonian Scallop Salad

Defrost Patagonian Scallops by removing from packaging and placing in a single layer into a perforated container to defrost at a refrigerated temperature (1-4⁰C) for a minimum of 4 hours to a maximum of 12 hours (overnight).

To Prepare Orange Tuille

1. In a mixing bowl, whisk together sugar and egg whites until combined but not foamy. Ensure melted butter is at room temperature and add into the egg white mixture, whisking till combined.
2. Add in flour and orange zest, whisking to combine until smooth. Allow batter to rest for 4 hours before usage.
3. Preheat an oven to 350⁰F. On an oiled cookie sheet, spread the batter very thin and bake for 8 minutes. Remove from oven and allow it to cool, dry, and crisp up.

To Prepare Poached Scallops

1. In a small pot, sauté shallots and garlic with butter until translucent. Add in bay leaf, fennel seed, and white wine. Bring to a boil and allow to evaporate until almost dry.
2. Add in water and bring back to a boil. Add in scallops, cover the pot with a lid, and shut off heat.
3. Allow scallops to poach for 8 minutes, then remove and reserve for use later.

To prepare Coleslaw Salad with Orange Cream

1. In a mixing bowl, combine orange juice, orange zest, sour cream, salt and white pepper to create an orange cream dressing for the  coleslaw salad.
2. Toss shredded cabbage, red cabbage, and carrots with the orange cream dressing. Season to taste.

To plate

1. In a small bowl, place a tuft of coleslaw salad at the bottom, top with poached scallops and crumbled crispy orange tuille.
   Optionally, drizzle with a little more orange cream dressing.