Scallop Crudo Hibiscus, Macadamia

By Staff |

Prep Details

Servings: 4


To Plate

8pc u-10 scallop cut into 6 pcs each

8 oz sorrel(hibiscus tea)

2 oz roasted macadamia nuts, roughly chopped

1 lemon, juice of

2 tbsp olive oil

Salt to taste

¼ cup picked parsley leaves

Hibiscus Tea

1/2 cup dry hibiscus leave

4 cups water

Bring hibiscus leaves and water to a simmer, take off heat and allow to steep for 1 hour, Strain,


Roasted Macadamia Nuts

2 oz macadamia nuts

.5 tbsp olive oil



To Plate

Season scallop pieces with salt, olive oil, and lemon juice. Place 1 oz Hibiscus tea in 4 bowls. Place scallops in bowls making sure some of each scallop is touching the hibiscus. Garnish with roasted macadamia nuts and parsley leaves

Hibiscus Tea

Preheat oven to 350. Toss nuts in olive oil and place on a baking sheet. Set a timer for 5 minutes and place nuts in oven. When timer goes off shake nuts and place back in oven until well browned, approx. 5 more minutes.